Hi my friends! It’s Gina from Kleinworth & Co. Who loves sweet potatoes? I know they are a favorite this time of year. I also know that there are some of you out there that don’t wait for fall to enjoy sweet potatoes. Like regular potatoes, they can be enjoyed all year long. Especially when they are used in recipes like this one for Sweet Potato Muffins.
The perfect way to start the day, these Sweet Potato Breakfast Muffins really are too good to be true. Perfectly moist, subtly sweet, and even better – they’ll fill your home with those warm spices of cinnamon, brown sugar and nutmeg as they bake. The best part is that they are quick and easy to make! I know these Sweet Potato Breakfast Muffins will satisfy your hunger! Added bonus, they’ll provide plenty of energy to help you take on the day!
These muffins are super easy to make too. I like to set out all my ingredients on the counter before I get started & get that oven preheating while I mix things up. Then it is as simple as stirring all the ingredients together, scoop into the muffin tin & bake. Before you know it, you’ll have a delicious & nutrient-packed breakfast that makes breakfast so enjoyable. My kids really love these because they can grab them on the go. They never seem to have time for breakfast these days, so anything I can do to make it a little bit easier is good.
Sweet Potato Muffin Recipe
So I like to add walnuts to these. But you can definitely substitute with pecans or even macadamia nuts. I also sprinkle a little raw sugar on top because I love those large crystals. You don’t have to do this, they will still taste perfectly delicious if you leave that part out. Sometimes I also like to mix in some caramel bits or even white chocolate chips. Oh, now that makes it feel like you are having dessert for breakfast. Who doesn’t love that? So good!
I recommend whipping up a double batch. This dozen goes pretty quick!
Thank you so much for spending some time with me today. See you next time!
Looking for more great fall recipes? Check these out!
Sweet Potato Muffins
Ingredients
- 3 large eggs
- 1/3 cup sour cream
- 3/4 cup vegetable oil
- 1 cup baked sweet potato mash
- 1 cup packed light brown sugar
- 1 tsp vanilla
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups walnuts
- 1 tbsp raw sugar
Instructions
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Preheat the oven to 350°F.
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Grease muffin pan. Set aside.
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In a large bowl, lightly whisk eggs with sour cream, oil, and sweet potato mash.
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Beat in the brown sugar and vanilla.
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Add flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
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Fold in half the walnuts, mix until just combined.
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Divide the batter between the 12 prepared muffin wells.
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Sprinkle with remaining walnuts and raw sugar.
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Bake for 18 – 20 minutes.
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Cool on a wire rack before transferring to an airtight container.
