Sweet Potato Muffins
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Twelve savory muffins made with sweet potato puree, whole wheat flour, oats, wheat bran, brown sugar, and dried fruit. Baked at 175 °C for 27-32 minutes. Uses baking powder and soda as leavening agents, spiced with cinnamon and nutmeg, with a hint of molasses and canola oil. Optional topping of oats, pumpkin seeds, and dried figs for texture and flavor contrast. Eggs and milk bind the batter into tender, moist muffins.
Prep:
25 min
Cook:
32 min
Total:
57 min
Servings:
12 servings
#breakfast
#snack
#healthy
#vegetarian
#baking
Sweet potatoes mash easy, sweet and starchy. Brown sugar offers subtle molasses flavor, but swap in molasses itself for darker notes. Whole wheat flour and bran add chew and nutrients. Oats lend heft, pumpkin seeds bring crunch, dried apricots and cranberries bursts of chew and tartness. Eggs glue batter, milk moistens. Quick microwave softens potato fast, no roasting needed. Mixer speeds blending but spoon works too. Batter thick, rustic lumps fine. Topping optional but textural. Twelve muffins fill muffin tin perfectly. Baked just below 180 °C to cook through gently.
Ingredients
- 318 g (11 oz) sweet potato (about 1 medium-large)
- 98 g (3/4 cup) whole wheat flour
- 84 g (6 tbsp) packed light brown sugar
- 40 g (1/3 cup) large rolled oats
- 21 g (1/4 cup) wheat bran
- 7 ml (1 1/4 tsp) baking powder
- 5 ml (3/4 tsp) baking soda
- 1 pinch cinnamon
- 1 pinch grated nutmeg
- 1 small pinch salt
- 2 eggs
- 150 ml (2/3 cup) milk
- 60 ml (1/4 cup) canola oil
- 38 ml (2 1/2 tbsp) molasses
- 20 g (1 1/2 tbsp) dried cranberries
- 25 g (2 tbsp) chopped dried apricots
Topping optionally
- 25 ml (1 1/2 tbsp) rolled oats
- 25 ml (1 1/2 tbsp) pumpkin seeds
- 3 dried apricots cut in quarters
About the ingredients
Sweet potato weight reduced slightly from original for firmer batter. Brown sugar lowered by about 30%. Whole wheat flour cut down by 30% to keep crumb light. Oats and bran reduced proportionally. Baking powder bumped slightly to compensate for flour change; baking soda reduced just a touch. Spices kept minimal to avoid overpowering. Dried fruit changed from raisins plus figs to cranberries plus apricots for different sweet-tart profile. Molasses and canola oil amounts adjusted slightly down for balance. Pumpkin seeds for crunch replaced sunflower seeds. Topping quantities scaled down to avoid overwhelming base.
Method
Muffins
- 1. Oven rack in middle. Preheat oven to 175 °C (350 °F). Line 12 muffin tins with paper or silicone liners.
- 2. Pierce sweet potato with fork. Microwave on plate about 5 min until soft, turning halfway. Let sit 4-6 min. Cut, scoop flesh into bowl. Mash lightly with fork. Should get ~150 ml (2/3 cup) puree. Set aside.
- 3. In large bowl, whisk whole wheat flour, brown sugar, oats, wheat bran, baking powder, baking soda, cinnamon, nutmeg, salt. Set aside.
- 4. To potato puree bowl add eggs, milk, canola oil, molasses. Beat briefly with electric mixer low speed or wooden spoon. Fold in dry ingredients until just moistened. Stir in chopped dried fruit.
- 5. Spoon batter evenly into liners. If using, sprinkle oats, pumpkin seeds, and apricot pieces atop each muffin.
- 6. Bake 27 to 32 minutes. Insert toothpick near center; it should come out clean or with a few moist crumbs. Remove muffins from tins. Cool on rack.
Cooking tips
Microwaving potato saves time vs oven roasting yet gives soft flesh easily mashed. Splitting sweet potato in half is key to scoop easily. Mixing dry ingredients separately to disperse leaveners well. Folding batter just until moistened protects muffin texture from becoming tough. Electrical mixer starts wet ingredients for smoother mix, but stop early. Dry fruit folded last to distribute without overmixing. Topping adds layered texture and visual appeal. Increase bake time if using convection oven or larger muffins. Toothpick test crucial to avoid underdone center or dry crumb. Cooling on rack prevents sogginess from steam.
Chef's notes
- 💡 Use a fork to pierce sweet potatoes. This helps steam escape. Microwave until soft, about 5 minutes. Let it cool before scooping. Mash lightly though. Puree consistency important for batter.
- 💡 When mixing dry ingredients, whisk well. Distribute baking powder and baking soda evenly. This avoids uneven rise. Don't skip these steps. Sifting optional but can help too for fluffiness.
- 💡 Add eggs and other wet ingredients slowly. Blend just until combined. Overmixing toughens muffins. The batter should be thick. Lumps are fine, don't stress. Fold in dried fruits gently.
- 💡 Toppings are optional but add crunch. Use pumpkin seeds or additional oats. Sprinkle before baking. Make sure to balance topping and base. Too much can overpower flavor.
- 💡 Baking times vary. Keep an eye on muffins. Toothpick test is essential. It should come out clean when done. Adjust time if using larger tins or convection oven.
Common questions
Can I use other fruits?
Yes many options available. Try raisins or other dried fruits but consider moisture content. Adjust other ingredients accordingly.
What’s the best way to store them?
Store in airtight container. Keep at room temperature short-term. For longer, refrigerate. They freeze well too, tightly wrapped.
Can I lower sugar content?
Yes you might reduce sugar more. Taste may change however. Experiment with other sweeteners like applesauce. Balance is key.
What if sweet potato is firm?
Cook longer in microwave. Ensure soft texture before mashing. Hard potato affects muffin texture negatively. Smooth puree needed.
