Sweet Potatoes Muffins
With warm spices, sweet potatoes, and tons of fall flavor, these muffins are my go-to when I am ready to embrace autumn and its goodness in my kitchen.
Ingredients
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ cup orange juice
- 1 egg, beaten
- ⅓ cup olive oil
- 2 sweet potatoes, or 1 pound combined
- 1 cup chocolate chips
- sanding sugar, for decoration
Instructions
- Preheat oven to 400F
- Wash and pierce the sweet potato with a fork. Place it on a cookie sheet covered with parchment paper and bake for 45 to 55 minutes or until soft.
- Remove from the oven and peel them. Place the meat into a dish, smash it to reduce to a no-chunk pulp, and let it cool.
- In a large bowl, mix the flour, baking powder, salt, sugar, cinnamon, and chocolate chips.
- Add to the dry ingredients the orange juice, sweet potatoes, egg and oil and mix well.
- Place muffin cups in the pan and pour the mix onto the cup holder rim.
- Sprinkle sanding sugar and bake in the oven for 15 to 20 minutes, or until the toothpick comes out clean.
- Serve at room temperature.
Notes
Pro Tips
- For the best results, always start with room-temperature ingredients when baking.
- Avoid filling the muffin cups too high to allow for them to rise.
- Be sure to mix only as much batter as necessary. Overmixing can result in dense muffins.
- Always use the toothpick test even if your muffins look ready from the outside.
Nutrition
Calories: 935kcal | Carbohydrates: 156g | Protein: 12g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 695mg | Potassium: 830mg | Fiber: 7g | Sugar: 86g | Vitamin A: 16255IU | Vitamin C: 18mg | Calcium: 239mg | Iron: 5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.