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Sweet Potato Muffins

Sweet Potato Muffins
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Sweet Potato Muffins

sweet-potato-muffins

Whether they’re a treat for breakfast, and afternoon snack, or comforting gift for a friend, muffins fit the bill across the board. And while there are literally thousands of muffin recipes out there for you to try, this is a great one (with a sweet potato punch) to have on hand and can be interpreted dozens of ways. With this recipe as a starter, try adding in a handful of white chocolate chips and macadamia nuts… or a cinnamon sugar topping, or (if you really want to indulge), a cream cheese frosting. The sky is the limit. But first, here’s where you need to start.

Ingredients

Directions

Place cupcake liners into the bowls of a twelve-count muffin pan. Set aside.

In a large bowl, cream butter, sugar and eggs with an electric mixer. Add sweet potatoes the mixture and beat until blended.

In a separate bowl add all dry ingredients, stirring to ensure all the spices and baking powder are well-blended with the flour. Add flour mixture to sweet potato mixture a little at a time until you have a smooth, homogenous consistency. Slowly add milk to the combined mixture, taking care not to over-beat and stirring until just blended.

Spoon mixture into muffin tin, filling each cup 2/3 of the way full. Bake muffins at 325 degrees for approximately 30 minutes or until puffed up and golden brown.