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The Ultimate Moist & Fluffy Sweet Potato Muffins (Perfect for Fall Breakfast)

Close-up of fluffy sweet potato muffins, one broken open to show the moist interior texture.
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Bake these bakery-style sweet potato muffins for a cozy autumn treat. They are incredibly moist, fluffy, and spiced perfectly for a delicious breakfast or snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and pureed)
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or chocolate chips

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this dry mixture aside.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the mashed sweet potato and vanilla extract until just combined.
  6. Pour in the buttermilk and mix until the wet ingredients are smooth. The secret to moist sweet potato muffins is fully incorporating the sweet potato puree.
  7. Add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix; a few lumps are fine. If using, gently fold in pecans or chocolate chips now.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 350 degrees F (175 degrees C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, ensure your sweet potato puree is smooth, not watery. You can bake or microwave the sweet potato until soft, then mash it well.
  • To achieve bakery-style high tops, start the baking process at a higher temperature (400 degrees F) for the first 5 minutes before dropping the heat.
  • These muffins freeze well. Cool them completely, then store them in an airtight container for up to three months.

Nutrition

Find it online: https://www.unfoldrecipes.com/sweet-potato-muffins-moist-fluffy-recipe/