sweet potato muffin recipe
- The Best sweet potato muffin recipe
- Creamy Sweet Potato Muffins with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Sweet Potato Muffins with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Creamy Sweet Potato Muffins with Garlic Tomato Sauce
The Best sweet potato muffin recipe
I keep this recipe in my rotation because it’s so adaptable. Whether it’s a weekend brunch, a late-night snack, or a simple breakfast to feed the whole family, these muffins hold up well. They’re great for meal prep too—store-bought or homemade, they stay fresh for days. Plus, they’re naturally sweet without needing extra sugar, which makes them a smart choice for anyone watching their intake. My kids swear by them, and honestly, I don’t blame them. They’re the kind of treat that feels indulgent but still feels like a healthy part of the day.
Creamy Sweet Potato Muffins with Garlic Tomato Sauce
A naturally sweet, moist muffin with a rich tomato-garlic glaze that’s perfect for breakfast or a snack. The earthy sweetness of sweet potatoes balances the savory depth of the sauce.
🥘Ingredients
- 2 cups all-purpose flour
- 1 ½ cups grated sweet potato (about 1 medium)
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ⅓ cup melted butter or oil
- ½ cup milk (or plant-based milk)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper and prepare a muffin tin. -
2
In a large bowl, whisk together flour, baking powder, and salt. Stir in grated sweet potato, egg, melted butter, and milk until just combined. -
3
Fill muffin cups two-thirds full with the batter. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. -
4
While muffins bake, heat olive oil in a small saucepan over medium heat. Add minced garlic and tomato sauce, simmering for 5 minutes until slightly thickened. Season with oregano, salt, and pepper. -
5
Once muffins are done, brush the warm sauce over the tops and let it set for 2 minutes before serving. -
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🔧Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Baking sheet
- Muffin tin
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, add 1 tbsp Greek yogurt to the dough.
- Let muffins cool for 5 minutes before serving to prevent crumbling.
Watch Video Of How Creamy Sweet Potato Muffins with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Creamy Sweet Potato Muffins with Garlic Tomato Sauce
1. Can I substitute sweet potatoes with regular potatoes in this recipe?
Yes, you can use regular potatoes, but adjust the baking time to about 15–20 minutes instead of 20–25 minutes. Regular potatoes hold their shape better, but they won’t have the same natural sweetness or moist texture as sweet potatoes.
2. Why do the muffins sometimes turn out dense instead of light and fluffy?
Dense muffins often happen when the sweet potatoes are overmixed after cooking or if the batter sits too long before going into the oven. Stir in the wet ingredients just until combined, and bake immediately. If the batter is too thick, add a splash of milk or buttermilk to loosen it slightly.
3. Can I make these muffins ahead of time?
Yes, you can prepare the muffins up to 24 hours ahead. Store them in an airtight container at room temperature for up to 48 hours or refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore moisture.
4. Are there any variations I can try with the sweet potato filling?
Absolutely! Swap in diced apples, pears, or even a mix of both for a slightly tangy twist. For extra flavor, fold in ½ cup of raisins, chopped nuts, or a pinch of cinnamon. Just ensure the fruit is diced small enough to distribute evenly.
