Sweet Potato Muffins

A pile of sweet potato muffins

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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!


  • 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