Peruvian & World Recipes

Sweet Potatoes Muffins

Sweet Potatoes Muffins
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Sweet Potatoes Muffins

Course: All Recipes, DessertsCuisine: Jewish
Servings

12

servings

Indulge in moist Sweet Potato Muffins, blending wholesome sweetness with warm cinnamon spice. With a tender crumb and optional nutty crunch, these treats promise a delightful balance of flavors in every bite.

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Ingredients

  • 1 cup mashed sweet potato

  • 2 cups all-purpose flour

  • 2 tsp cinnamon

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp kosher salt

  • 2 large eggs

  • 1/2 cup milk

  • 2/3 cup brown sugar

  • 1/3 cup neutral oil

  • 1/2 cup unsweetened applesauce

  • 1/2 cup chopped nuts (optional)

Directions

  • Preheat the oven to 350 F. Add 12 muffin cups to a muffin tin.
  • In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt.
  • In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil, and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. If using nuts incorporate at this moment.
  • Fill the muffin cups evenly
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.

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