Sweet Potato Muffins Recipe

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or nonstick spray.

If you haven't already cooked the sweet potato: roast a medium sweet potato at 400°F (200°C) for 45–60 minutes until tender, or microwave on high for 6–8 minutes until soft. Let cool, peel, and mash, then measure 1 cup. Press mashed sweet potato in a fine mesh sieve or a clean kitchen towel to remove excess moisture so batter isn't watery.

Combine dry

In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly distributed.

Blend wet

In a separate bowl, whisk the 1 cup mashed sweet potato until smooth. Add 1/2 cup whole milk, 1/4 cup plain yogurt or sour cream, 2 large eggs, 1/2 cup melted cooled unsalted butter, 1 tsp vanilla extract, and 2 tbsp maple syrup or honey (if using). Whisk until homogeneous and slightly glossy.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a rubber spatula, fold gently until just combined — stop when no large streaks of flour remain. Do not overmix to keep muffins tender.

If using nuts, fold in 1/2 cup chopped pecans or walnuts by hand at the end so they're evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full (should make 12 standard muffins). Smooth tops slightly with the back of a spoon.

If desired, sprinkle the tops with 1–2 tablespoons turbinado or coarse sugar for a crunchy finish.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through baking for even browning. Muffins are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and tops are golden.

Remove the pan to a wire rack and let muffins cool in the tin for 5–8 minutes, then transfer to the rack to cool completely. Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving if desired.