11 Sweet Potato Muffin Recipes That Stay Moist for Days

Sweet potato muffins recipes lean on the same trick: the puréed sweet potato carries moisture and gentle sweetness, so the crumb stays tender even if you bake them a day ahead. Warm spices and just enough fat round out the flavour without making the muffins heavy.

Start with the Classic Sweet Potato Muffins for the benchmark, then try the Brown Butter Pecan Sweet Potato Muffins when you want something a little fancier. If you need a gluten-free breakfast, reach for the Gluten-Free Almond Sweet Potato Muffins, and the Mini Sweet Potato Muffins for Lunchboxes are the one to bake for small hands.

Which Sweet Potato Muffins Should You Make?

Classic Sweet Potato Muffins

This is your baseline, the one I come back to when I want the sweet potato to do the talking. You get a soft, spiced crumb without any extra ingredients to get in the way.

Ingredients (makes 12 muffins)

• All-purpose flour: 250 g (2 cups)
• Baking powder and baking soda: 2 tsp and 1/2 tsp
• Salt: 1/2 tsp
• Ground cinnamon and nutmeg: 2 tsp and 1/2 tsp
• Large eggs: 2
• Brown sugar, packed: 150 g (3/4 cup)
• Sweet potato purée: 300 g (1 1/4 cups)
• Milk: 120 ml (1/2 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Vanilla extract: 2 tsp

Instructions

Step 1: Heat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. You want the rack in the middle so the tops colour evenly.

Step 2: Sift the 250 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and the 2 tsp cinnamon plus 1/2 tsp nutmeg into a large bowl. Give them a quick whisk and you will see the spices spread through the flour.

Step 3: Whisk the 2 eggs, 150 g brown sugar, 300 g sweet potato purée, 120 ml milk, 120 ml oil, and 2 tsp vanilla in a second bowl until smooth, about 1 minute, and you should see no streaks of sugar. The mix will look glossy and thick.

Step 4: Fold the wet mix into the dry ingredients with a silicone spatula just until you no longer see dry flour. A few small lumps are fine, and overmixing now makes the muffins dense.

Step 5: Scoop the batter into the tin, filling each cup three-quarters full. Bake for 20 to 22 minutes, until a toothpick you insert in the centre comes out clean, and let them cool in the tin for 5 minutes before you lift them out.

Step 6: Serve these warm with butter or a spoonful of yogurt. Plain is fine too, and you will be glad you made extra.

Brown Butter Pecan Sweet Potato Muffins

This one is for the weekend, when you have a few extra minutes to brown butter and toast pecans. The nutty, caramel notes sit right beside the sweet potato instead of hiding it.

Ingredients (makes 10 muffins)

• Unsalted butter: 115 g (1/2 cup)
• Pecan halves: 80 g (3/4 cup)
• All-purpose flour: 220 g (1 3/4 cups)
• Baking powder and baking soda: 2 tsp and 1/2 tsp
• Salt: 1/2 tsp
• Ground cinnamon and ginger: 1 1/2 tsp and 1/2 tsp
• Large eggs: 2
• Brown sugar, packed: 140 g (2/3 cup)
• Sweet potato purée: 280 g (1 heaping cup)
• Whole milk and vanilla extract: 80 ml (1/3 cup) and 2 tsp

Instructions

Step 1: Set your oven to 190°C (375°F), and melt the 115 g butter in a small saucepan over medium heat. Keep it foaming and swirling until the milk solids turn golden brown and the butter smells nutty, about 4 minutes, then pour it into a heatproof bowl to cool while you line a 10-cup muffin tin.

Step 2: Toast the 80 g chopped pecans in a dry skillet over medium heat for 3 minutes, shaking the pan, until you can smell them. Set aside about 2 tbsp for the tops.

Step 3: Sift the 220 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp ginger into a large bowl, and you will see the spices speckle through.

Step 4: Whisk the 2 eggs, 140 g brown sugar, 280 g sweet potato purée, 80 ml milk, and 2 tsp vanilla in a second bowl until smooth, about 1 minute, and you will see the sugar dissolve. Whisk in the cooled brown butter, saving the dark flecks.

Step 5: Fold the wet mix and most of the pecans into the dry ingredients, stopping when you see no dry flour. A few lumps are fine.

Step 6: Scoop the batter into the tin, sprinkle on the reserved pecans, and bake at 190°C (375°F) for 19 to 22 minutes, until a toothpick comes out clean. Serve warm, and you will get why this one is the fancier batch.

Gluten-Free Almond Sweet Potato Muffins

These are for anyone who thought gluten-free muffins meant dry and crumbly. Almond flour and oat flour do the heavy lifting here, and the sweet potato keeps the crumb soft for a few days.

Ingredients (makes 9 muffins)

• Blanched almond flour: 150 g (1 1/2 cups)
• Gluten-free oat flour: 90 g (3/4 cup)
• Baking powder and baking soda: 1 1/2 tsp and 1/2 tsp
• Ground cinnamon and fine sea salt: 1 1/2 tsp and 1/4 tsp
• Large eggs: 3
• Maple syrup: 120 ml (1/2 cup)
• Sweet potato purée: 250 g (1 cup)
• Melted coconut oil: 60 ml (1/4 cup)
• Vanilla extract: 1 1/2 tsp

Instructions

Step 1: Preheat your oven to 175°C (350°F) and grease 9 cups of a muffin tin, or line them with parchment liners. You want a gentle oven here because almond flour browns quickly.

Step 2: Whisk the 150 g almond flour, 90 g oat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, and 1/4 tsp salt in a large bowl until you see no clumps.

Step 3: In a second bowl, beat the 3 eggs, 120 ml maple syrup, 250 g sweet potato purée, 60 ml melted coconut oil, and 1 1/2 tsp vanilla with a fork until the mix looks uniform, about 40 seconds, and you can see no streaks.

Step 4: Pour the wet mixture into the dry and fold gently, scraping the bottom of the bowl, until you have a thick batter and no dry pockets remain.

Step 5: Divide the batter among the prepared cups, filling them nearly to the top. Bake for 22 to 25 minutes, until the tops spring back when you press them lightly, then cool in the tin for 10 minutes.

Step 6: Serve these at room temperature with a smear of almond butter or yogurt, and you will not miss the wheat.

Vegan Sweet Potato Banana Muffins

No eggs, no dairy, and still soft enough to eat out of hand. Banana teams up with the sweet potato, so these taste like a cross between banana bread and sweet potato pie.

Ingredients (makes 12 muffins)

• All-purpose flour: 230 g (1 3/4 cups)
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Ripe bananas, mashed: 200 g (about 3/4 cup)
• Sweet potato purée: 250 g (1 cup)
• Brown sugar, packed: 100 g (1/2 cup)
• Neutral oil: 80 ml (1/3 cup)
• Unsweetened applesauce: 60 ml (1/4 cup)
• Vanilla extract: 2 tsp

Instructions

Step 1: Turn your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners, or brush the cups with oil so the muffins slide out.

Step 2: In a large bowl, mash the 200 g bananas with a fork until mostly smooth, then stir in the 250 g sweet potato purée, 100 g brown sugar, 80 ml oil, 60 ml applesauce, and 2 tsp vanilla until you have a glossy mix.

Step 3: Sift the 230 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon into the wet ingredients, and fold with a spatula just until you no longer see flour.

Step 4: Let the batter sit for 5 minutes so the flour hydrates, and you will see it thicken slightly. This rest keeps the crumb tender rather than gummy.

Step 5: Scoop the batter into the prepared tin, filling each cup almost full. Bake for 18 to 20 minutes, until you can press the tops lightly and they spring back, then cool for 5 minutes in the tin.

Step 6: Serve them warm with a drizzle of maple syrup or a spoonful of jam, and you have a plant-based breakfast that actually fills you up.

Air Fryer Sweet Potato Muffins

For a small batch without heating a full oven, these air fryer muffins give you tender interiors and lightly crisp tops. I use silicone muffin cups because they hold their shape in the basket.

Ingredients (makes 8 muffins)

• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder, baking soda, and salt: 1 1/2 tsp, 1/2 tsp, and 1/4 tsp
• Ground cinnamon: 1 1/2 tsp
• Large egg: 1
• Brown sugar: 80 g (1/3 cup)
• Sweet potato purée: 180 g (3/4 cup)
• Milk: 60 ml (1/4 cup)
• Vegetable oil: 60 ml (1/4 cup)
• Vanilla extract: 1 tsp

Instructions

Step 1: Set your air fryer to 160°C (325°F) and place 8 silicone muffin cups in the basket. You want them spaced so the hot air can move around each one.

Step 2: Whisk the 180 g flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 1/2 tsp cinnamon in a medium bowl until you see no clumps.

Step 3: In a separate bowl, beat the 1 egg with a fork, then add the 80 g brown sugar, 180 g sweet potato purée, 60 ml milk, 60 ml oil, and 1 tsp vanilla and whisk until smooth, about 30 seconds, and you will see no streaks.

Step 4: Fold the dry mix into the wet and spoon the batter into the silicone cups, filling each about three-quarters full. You can press a few chopped pecans on top if you like.

Step 5: Air fry for 13 to 15 minutes, and you will see the tops turn golden and spring back when pressed lightly. Let them sit in the basket for 2 minutes, then serve warm.

Spiced Sweet Potato Muffins with Orange Glaze

This is the one to bake when you want a muffin that feels a little special. The crumb is heavily spiced with ginger and allspice, and a bright orange glaze drips into all the right places.

Ingredients (makes 12 muffins)

• All-purpose flour: 260 g (2 cups)
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon, ginger, and allspice: 2 tsp, 1 tsp, and 1/2 tsp
• Large eggs: 2
• Brown sugar: 140 g (2/3 cup)
• Sweet potato purée: 300 g (1 1/4 cups)
• Milk, vegetable oil, and vanilla extract: 100 ml (scant 1/2 cup), 100 ml (scant 1/2 cup), and 2 tsp
• Icing sugar: 120 g (1 cup)
• Orange juice and zest: 30 ml (2 tbsp) and 1 tsp

Instructions

Step 1: Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin. You will want the rack in the centre.

Step 2: Sift the 260 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp allspice into a bowl, and you can see the spices streak through.

Step 3: Whisk the 2 eggs, 140 g brown sugar, 300 g sweet potato purée, 100 ml milk, 100 ml oil, and 2 tsp vanilla until smooth, about 1 minute, and you should see a thick, glossy batter.

Step 4: Fold the wet mix into the dry just until no flour remains, and stop there, or you risk tough muffins. The batter will be thick but pourable.

Step 5: Scoop the batter into the tin, filling each cup three-quarters full. Bake for 19 to 21 minutes, until a toothpick you insert comes out clean, then cool in the tin for 5 minutes and transfer to a rack.

Step 6: While the muffins cool, stir the 120 g icing sugar, 30 ml orange juice, and 1 tsp orange zest in a small bowl until smooth and thick. Once the muffins are warm but not hot, spoon the glaze over the tops and serve.

Chocolate Chip Sweet Potato Muffins

This one makes sweet potato acceptable to the pickiest eaters at the table. The chocolate chips melt into little pockets, and the cinnamon stays just loud enough to keep things interesting.

Ingredients (makes 15 muffins)

• All-purpose flour: 250 g (2 cups)
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon: 1 tsp
• Large eggs: 2
• Brown sugar: 120 g (1/2 cup + 2 tbsp)
• Sweet potato purée: 280 g (1 cup + 2 tbsp)
• Milk, vegetable oil, and vanilla extract: 120 ml (1/2 cup), 100 ml (scant 1/2 cup), and 2 tsp
• Semi-sweet chocolate chips: 150 g (3/4 cup)

Instructions

Step 1: Turn your oven to 190°C (375°F) and line 15 muffin cups with paper liners. You can use two tins for this batch.

Step 2: Whisk the 250 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a large bowl until you see no lumps.

Step 3: In another bowl, beat the 2 eggs, 120 g brown sugar, 280 g sweet potato purée, 120 ml milk, 100 ml oil, and 2 tsp vanilla until smooth, about 45 seconds, and you will see no streaks. The mix will look like thick caramel.

Step 4: Fold the wet mixture into the dry and add the 150 g chocolate chips when you still see a few flour streaks. Fold just until combined, and no more.

Step 5: Scoop the batter into the 15 cups, filling each two-thirds full. Bake for 16 to 18 minutes, until the edges are set and a toothpick you insert comes out with only melted chocolate, then cool for 5 minutes. Serve warm so the chips are still gooey.

Sweet Potato Zucchini Muffins

This is my favourite way to get an extra vegetable into breakfast without a green-tasting muffin. The zucchini disappears into the sweet potato, and the crumb stays almost creamy.

Ingredients (makes 12 muffins)

• All-purpose and whole wheat flour: 240 g (2 cups) and 60 g (1/2 cup)
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Large eggs: 2
• Brown sugar: 130 g (2/3 cup)
• Sweet potato purée: 250 g (1 cup)
• Zucchini, grated and squeezed dry: 180 g (1 1/2 cups)
• Milk, vegetable oil, and vanilla extract: 80 ml (1/3 cup), 80 ml (1/3 cup), and 1 1/2 tsp

Instructions

Step 1: Heat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. If your zucchini is very wet, give the grated pile one more squeeze before you start.

Step 2: Whisk the 240 g all-purpose flour, 60 g whole wheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon in a large bowl until you see no lumps.

Step 3: In a separate bowl, beat the 2 eggs, 130 g brown sugar, 250 g sweet potato purée, 80 ml milk, 80 ml oil, and 1 1/2 tsp vanilla until smooth, about 40 seconds. Stir in the 180 g zucchini and you will see the batter loosen.

Step 4: Fold the wet mixture into the dry and stir only until you see no dry streaks. The zucchini will release more moisture as it bakes, so do not overwork it.

Step 5: Scoop the batter into the tin, filling each cup three-quarters full. Bake for 20 to 23 minutes, until the centres feel set when you press lightly, then cool for 5 minutes before lifting out. Serve warm with a thin scrape of butter.

Maple Walnut Sweet Potato Muffins

Maple and sweet potato make a natural pair, and a handful of walnuts gives every bite some crunch. These are a touch denser in a good way, more like a coffee shop muffin.

Ingredients (makes 10 muffins)

• All-purpose flour: 210 g (1 2/3 cups)
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon and nutmeg: 1 1/2 tsp and 1/2 tsp
• Large eggs: 2
• Maple syrup: 160 ml (2/3 cup)
• Sweet potato purée: 260 g (1 cup + 2 tbsp)
• Melted butter, milk, and vanilla extract: 80 ml (1/3 cup), 60 ml (1/4 cup), and 1 1/2 tsp
• Walnuts, chopped: 90 g (3/4 cup)

Instructions

Step 1: Set your oven to 190°C (375°F) and line 10 cups of a muffin tin with paper liners. You can grease the empty cups with a little oil so the tin heats evenly.

Step 2: Whisk the 210 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg in a large bowl until you see the spices disappear into the flour.

Step 3: Beat the 2 eggs, 160 ml maple syrup, 260 g sweet potato purée, 80 ml melted butter, 60 ml milk, and 1 1/2 tsp vanilla in another bowl until smooth, about 1 minute, and you will see the mix thin out as the maple syrup blends in.

Step 4: Fold the wet mixture and 70 g of the walnuts into the dry ingredients, and stop when you no longer see dry pockets. Keep the rest of the walnuts for the tops.

Step 5: Scoop the batter into the lined cups, filling them three-quarters full, and scatter the remaining 20 g walnuts over each. Bake for 18 to 20 minutes, until a toothpick you insert comes out clean, then cool for 5 minutes. Serve warm so the maple flavour is strongest.

Streusel-Topped Sweet Potato Muffins

This one is for bakery-style muffin fans. A buttery, cinnamon streusel sits on top of a tender sweet potato crumb, so every bite has a crisp edge and a soft middle.

Ingredients (makes 12 muffins)

• All-purpose flour: 250 g (2 cups), plus 50 g (1/3 cup) for streusel
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon: 1 1/2 tsp, plus 1/2 tsp for streusel
• Large eggs: 2
• Brown sugar: 140 g (2/3 cup), plus 50 g (1/4 cup) for streusel
• Sweet potato purée: 280 g (1 cup + 2 tbsp)
• Milk, vegetable oil, and vanilla extract: 100 ml (scant 1/2 cup), 100 ml (scant 1/2 cup), and 2 tsp
• Unsalted butter, cold: 40 g (3 tbsp)

Instructions

Step 1: Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. You want the butter for the streusel to stay cold until you use it.

Step 2: Make the streusel first. Rub the 50 g flour, 50 g brown sugar, 1/2 tsp cinnamon, and 40 g cold butter together with your fingertips until you have a clumpy, sandy mix with some pea-sized pieces, then chill it while you make the batter.

Step 3: Whisk the 250 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon in a large bowl until you see no clumps.

Step 4: In another bowl, beat the 2 eggs, 140 g brown sugar, 280 g sweet potato purée, 100 ml milk, 100 ml oil, and 2 tsp vanilla until smooth, about 45 seconds, and you will see no streaks. The batter will look thick and shiny.

Step 5: Fold the wet mix into the dry just until you no longer see dry flour. Scoop the batter into the tin, filling each cup three-quarters full, and press a generous spoonful of the chilled streusel onto the top of each muffin.

Step 6: Bake for 20 to 23 minutes, and you will see the streusel turn golden while the muffins rise around it. Let them cool in the tin for 10 minutes so the crisp topping sets, then serve warm.

Mini Sweet Potato Muffins for Lunchboxes

Small enough for little hands, sweet enough that no one asks for extra sugar. These mini muffins freeze like a dream, so you can bake once and pack them all week.

Ingredients (makes 24 mini muffins)

• All-purpose flour: 200 g (1 2/3 cups)
• Baking powder, baking soda, and salt: 2 tsp, 1/2 tsp, and 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Large egg: 1
• Brown sugar: 100 g (1/2 cup)
• Sweet potato purée: 200 g (3/4 cup)
• Milk, vegetable oil, and vanilla extract: 100 ml (scant 1/2 cup), 70 ml (1/3 cup), and 1 1/2 tsp
• Raisins or mini chocolate chips: 60 g (1/3 cup)

Instructions

Step 1: Turn your oven to 190°C (375°F) and grease a 24-cup mini muffin tin with oil or line it with mini paper liners. You will need every cup ready before you mix.

Step 2: Whisk the 200 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon in a bowl until you see no lumps.

Step 3: In another bowl, beat the 1 egg, 100 g brown sugar, 200 g sweet potato purée, 100 ml milk, 70 ml oil, and 1 1/2 tsp vanilla with a fork until smooth, about 30 seconds, and you will see no streaks. The mix will be pourable but thick.

Step 4: Fold the wet mix into the dry and stir in the 60 g raisins or chocolate chips just until you no longer see dry flour. A few streaks are okay.

Step 5: Spoon a rounded teaspoon of batter into each mini cup, filling them two-thirds full. Bake for 10 to 12 minutes, until the tiny tops spring back when you poke them, then tip them out after 2 minutes. Serve warm or at room temperature.

The one technique that matters across all of these is folding, not stirring, once the flour goes in. Stop the moment the dry streaks disappear, even if the batter looks a little lumpy. That gentle hand keeps the sweet potato crumb tender instead of tough.

Pick the version that sounds most like the morning you are planning, and just bake one batch. The leftovers, if there are any, will still be soft tomorrow.