These sweet potato muffins are extremely moist, packed with nutrients, and DELICIOUS!
If you're looking for a muffin recipe that's nutritious and requires less sugar than most other muffin recipes, this is the one for you! Because of the natural sweetness of the potatoes, you don't need a ton of sugar to make these muffins flavorful. The sweet potatoes also give this recipe a really moist texture.
More easy baking recipes: Crescent Cinnamon Rolls with Cream Cheese Icing
Freezer friendly muffins:
Whenever I make sweet potato muffins, I leave a few out to eat right away, and put the rest into the freezer after they've cooled. All it takes is a few seconds in the microwave, and they'll taste just as good as they did out of the oven.
Related recipe: Lemon Blueberry Muffins
Are yams and sweet potatoes the same thing?
They are similar, but not the same. It can get confusing because yams are often incorrectly labeled in stores, in recipes, and even on cans.
Yam vs. sweet potato
While you may see sweet potatoes incorrectly labeled as yams (especially in the south), true yams are actually pretty rare in the United States.
Yams are characterized by a lighter flesh and a darker skin with a rough texture. Since yams are also starchier than sweet potatoes, you’ll want to be sure to use sweet potatoes for this recipe.
There are many varieties of sweet potatoes in available in the U.S., and they come in all different colors. For this recipe, I look for a sweet potato with tapered ends and a bright orange flesh.
Related recipe: Small Batch Cinnamon Pancakes
Make ahead tip:
I recommend cooking the sweet potatoes a day ahead or a few hours ahead of when you want to make the sweet potato muffins. This will allow them time to cool and also make them easier to peel.
More breakfast recipes to try: Baguette French Toast Bites
How many sweet potatoes to use:
I used 3 very large sweet potatoes and they equaled about 3 cups of mashed potato. So if you are buying small-medium potatoes, I'd recommend using approximately 5-6.
You can always use the leftover potato to make smoothies, pancakes, or anything else you like!
Try the topping!
If you think flaxseed is something only crazy health-nut types enjoy, I challenge you to sprinkle some on top of these muffins before baking. It's delicious, and adds a nutritional boost.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Sweet Potato Muffins
Ingredients
- 3 cups of mashed sweet potato see below for instructions
- 2 cups flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla
- ½ cup ground flaxseed meal optional
Instructions
- To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
- To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
- Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.
Saturday 26th of September 2026
Hi! Can you use brown sugar instead of white? Thanks!
Kate
Monday 28th of September 2026
Yes! Brown sugar has a little more moisture than white sugar, but it really shouldn't affect the recipe (other than that yummy brown sugar flavor), just bake until they are done inside.
Patty
Wednesday 24th of June 2026
I’ve tried several sweet potato muffin recipes, & this is the best!
Judy
Sunday 10th of May 2026
I’ve been making these muffins for yrs. They are delicious soufflé type muffins . I always add the flax. It’s good on top.
AOTL
Wednesday 25th of March 2026
Great recipe. Thank you. I was short on sweet potatoes the third time I made these. I only had two cups but was very pleased with the results. I use 2 cups of sweet potatoes when I make these muffins. I use 2 tsp. of cinnamon and 1 tsp of apple pie spice. I use 2 tsp of vanilla and add 2 tablespoons of bourbon. I use bourbon when I make sweet potato pie so I figured why not try it in the muffins. I stir the wet ingredients into the sweet potatoes and then add that mixture to the dry ingredients. I do this because I am concerned about over beating the batter. I only have one 6 cup jumbo muffin tin so I end up with 6 very large muffins. I increase oven temp to 335 or 340. They come out moist and full of flavor. Since I frequently make them at late at night, the next day I wrap them very well and put them in the refrigerator. Between my husband and my brother-in-law, they don't last long enough to go to the trouble of freezing them. I have never subbed applesauce for oil but I will give that technique a try.
Vanessa
Saturday 10th of January 2026
Hi, your recipe doesn’t say when to add the flaxseed meal. Thanks in advance!
S.L.
Monday 12th of January 2026
@Vanessa, it does - #3 under instructions. Sprinkle the flaxseed meal on top of the muffins.
Kate
Monday 12th of January 2026
Step 3: If using flaxseed, sprinkle on top of the muffins.