Description
Sweet Potato Brown Sugar Muffins are a delightful treat that combines the natural sweetness of sweet potatoes with the rich flavor of brown sugar, making them perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup sweet potatoes: Cooked and mashed, about 1 medium sweet potato.
- 1 cup brown sugar: Packed brown sugar for a rich flavor.
- 1 ½ cups all-purpose flour: Provides structure and texture.
- 2 teaspoons baking powder: Helps the muffins rise.
- 1 teaspoon ground cinnamon: Enhances sweetness and aroma.
- ½ teaspoon ground nutmeg: Adds depth and warmth.
- 2 large eggs: Binds the ingredients together.
- ½ cup milk: Adds moisture.
- ½ cup unsalted butter: Melted for richness.
- ¼ teaspoon salt: Balances sweetness.
Instructions
- Prepare the sweet potatoes by cooking, cooling, peeling, and mashing them until smooth.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- In another bowl, beat the eggs and then add the mashed sweet potatoes, brown sugar, milk, and melted butter. Mix until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together, being careful not to overmix.
- Fill each muffin cup about ¾ full with the batter and bake in a preheated oven for 18-22 minutes. Check for doneness with a toothpick.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Choose firm and smooth sweet potatoes for the best flavor.
- Store muffins in an airtight container at room temperature for up to three days.
- Freeze muffins individually wrapped for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Sweet Potato, Brown Sugar, Muffins, Baking, Breakfast