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In recent years, the trend of incorporating vegetables into baked goods has taken the culinary world by storm. From zucchini bread to carrot cakes, adding nutritious ingredients not only enhances flavor but also boosts the health profile of treats we love. One standout in this movement is the sweet potato, known for its natural sweetness and versatility.

Sweet Potato and Herb Butter Muffins

Delicious muffins made with sweet potatoes and fresh herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1.0 cup cooked and mashed sweet potatoes
  • 0.25 cup melted unsalted butter
  • 0.25 cup honey or maple syrup
  • 2.0 large eggs
  • 0.5 cup milk
  • 1.0 teaspoon vanilla extract
  • 1.0 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 2.0 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.0 tablespoon fresh rosemary, chopped
  • 1.0 tablespoon fresh thyme, chopped
  • 0.25 cup grated Parmesan cheese (optional)

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, honey (or maple syrup), eggs, milk, and vanilla extract. Whisk until smooth and fully incorporated.
  • Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well blended.
  • Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
  • Add Herbs and Cheese: Fold in the chopped rosemary, thyme, and grated Parmesan cheese (if using) into the batter.
  • Fill Muffin Tins: Using a spoon or ice cream scoop, fill each muffin cup about 0.75 full with the batter.
  • Bake: Place in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  • Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely.
  • Serve: Enjoy the muffins warm, or store them in an airtight container for up to three days. They are delightful on their own or spread with a bit of herb butter for an extra touch!

Notes

These muffins are excellent with herb butter.
Keyword breakfast, herbs, muffins, sweet potato