Real Recipes From Real Home Cooks ®

sweet potato muffins

(2 ratings)
Recipe by
Teresa G.
Here, KY

Moist and not too sweet, these delicious muffins are great for an "on the go" breakfast or an anytime treat.

(2 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For sweet potato muffins

  • 1/2 c
    butter or margarine, softened
  • 1 c
    granulated sugar
  • 2 lg
  • 1 c
    cooked, mashed sweet potatoes (heaping cupful; may use canned, drained)
  • 1 1/4 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 c
    pecan pieces (optional)
  • sparkling sugar (optional)

How To Make sweet potato muffins

  • 1
    Place oven rack in middle position and preheat oven to 350 degrees F and lightly grease muffin tin or use cupcake liners.
  • 2
    In mixing bowl, combine butter and sugar; beat until light and fluffy.
  • 3
    Add eggs and beat well.
  • 4
    Add sweet potatoes and mix well; clean off beaters and switch to wooden spoon.
  • 5
    In a small bowl, combine flour and soda; add to creamed mixture (add pecan pieces now, if using), stirring just enough to moisten dry ingredients.
  • 6
    Fill muffin tins and sprinkle with sparkling sugar, if using.
  • 7
    Bake at 350 degrees F for 25 minutes.
  • 8
    Remove from oven and run a knife around each muffin to loosen from pan.
  • 9
    Serve hot, warm or at room temperature. Store in an airtight container. Freezes well.