These easy muffins are made with two kinds of cheese and lots of grated sweet potato. They’re tender, savory, and perfect for serving with a steaming bowl of soup or chili.
For as long as I can remember, sweet potato has been a favorite ingredient in my household. In fact, when my kiddo was a baby he loved sweet potato so much and ate it so often that his skin became light orange! True story. I had no idea that was even possible but he looked like he was turning into a baby Oompa Loompa. The doctor said it was nothing to worry about and to just scale back a bit on the sweet potatoes. I’m looking forward to sharing that story with my son’s first girlfriend.
As I mentioned in my how to bake a sweet potato tutorial, sweet potatoes are one of the healthiest foods you can eat. In fact, they’re a superfood full of fiber, vitamins, and minerals. I’m not saying that makes these muffins “healthy” per se – they do have cheddar cheese in them – but having a generous amount of sweet potato among the ingredients can’t hurt!
Tips for Success
This is a fairly simple muffin recipe, but here are a few tips for getting perfect results:
- Use a food processor. Much as I’m for doing things by hand, grating sweet potatoes is not one of those things. I have this Breville food processor (affiliate link) and have found it to be both handy and reliable.
- Can I use different kinds of cheese? You sure can. I like the combination of yellow and white cheddar, but you could also use Monterey Jack cheese or one of those Sargento Mexican blend shredded cheeses. I would not recommend using mozzarella because it too melty and has too much moisture content for these muffins. I also would not recommend Parmesan because the flavor will overpower the other ingredients in these muffins.
- Can I add herbs? You could add 1 teaspoon fresh minched sage or thyme.
- What if I don’t have buttermilk? Combine 1 cup of milk with 1 tablespoon of lemon juice. Let it sit for a few minutes, then use 3/4 of that mixture as a buttermilk substitute.
- Muffin tin size. You can make these into jumbo muffins by using a large capacity muffin tin like this one (affiliate link), or regular sized muffins. I have included baking times for both muffin sizes in the recipe card below. The muffins shown in the photos here were baked in a regular sized 12 capacity muffin tin from Williams Sonoma.
The Batter for these Muffins is Thick
The batter will be thicker than you’re used to seeing for sweet muffin recipes. That is fine, the sweet potato will release extra moisture during the baking process. Just make sure there are no dry bits of batter left at the bottom of your mixing bowl. Here are some photos of what the batter should look like both in the bowl when it’s mixed and after it is placed in the muffin tin.
What Goes with Sweet Potato Muffins?
There are so many ways to enjoy these muffins!
- Butter or honey. Slice them in half and top them with melty butter or a drizzle of honey.
- Eggs. Stuff a muffin with fluffy scrambled eggs, or serve it with fried eggs and bacon.
- Chili. These go wonderfully with venison chili, butternut squash chili, or sweet potato chili. They’re perfect for soping up any last bits of chili from your bowl!
- Soup. Another classic combo! I recommend homemade tomato soup, instant pot chicken soup, or white bean soup as top contenders.
- Pot roast. This tender Instant Pot Pot Roast is so good you’ll want to lick your plate. Use a sweet potato muffin to grab every last bite of this delicious recipe instead.
How to Store and Freeze
Let your muffins cool completely, then store them on the counter in an airtight container. They will keep for up to 3 days. You can also store them in the fridge in an airtight container for up to 6 days.
To freeze, wrap each cooled sweet potato muffin in saran wrap, then place the muffins in an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.Print
Sweet Potato Muffins
These easy muffins are made with two kinds of cheese and lots of grated sweet potato. They’re tender, savory, and perfect for serving with a steaming bowl of soup or chili!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 jumbo muffins or 12 regular muffins
- Category: Breads
- Method: Oven
- Cuisine: American
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Generous pinch of ground black pepper
- 7 oz peeled and grated sweet potato
- 1 1/2 cups shredded double cheddar cheese
- 1/3 cup melted butter or olive oil
- 1 large egg
- 3/4 cup buttermilk
Prep your tools. Preheat your oven to 350 degrees F. Spray muffin tin with PAM or your preferred baking spray.
Prepare the sweet potato. Peel and grate the sweet potatoes (I used a food processor for grating). Set aside.
Mix dry ingredients. In a large bowl, gently whisk together the flour, baking powder, baking soda, salt and pepper.
Add the sweet potato and cheese. Stir to combine, then make a well in the center.
Add wet ingredients. Add the egg, olive oil, and buttermilk into the well. Mix until just combined – the batter will be thick. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.
To bake jumbo muffins: If using a jumbo tin, bake for 35-40 minutes until lightly golden.
To bake regular-sized muffins: If using a regular-sized muffin tin, bake for 25-30 minutes until lightly golden.
Cool. Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms. Serve warm with butter.
Keywords: sweet potato muffins, cheese muffins, savory muffins