Unbelievably Moist Sweet Potato Muffins made from scratch that combine two layers to create one of the best muffins you’ve ever enjoyed. Perfect as a grab and go breakfast or an anytime snack!
One thing that comes to mind when you hear muffin is a quick grab-and-go breakfast when you are on the run — which is true for a lot of people; and even more, the reason why you should make them at home.
Bakery-worthy muffins from scratch are fairly simple to make and because they are so versatile, you can “fill” them with any and everything from sweet potatoes to blueberries, bananas, and walnuts. And because I really have a love for sweet potatoes, I try to find any excuse I can to bake with them as much as possible.
A family favorite, my Sweet Potato Muffins are moist, sweet, and filled with lots of brown sugar and cinnamon flavors. Yep, the good stuff! I wanted to create something that would be a quick win and this recipe is a home run. It is sweet enough for dessert but not too sweet to enjoy for breakfast.
The two layers combine into an awesome blend of sweet potato, butter, flour, and brown sugar. The first (or bottom) layer gives it a nice buttery bite and is almost like a pie crust but more tender. The top (or second) layer is all about the sweet potato. If you’ve ever had my sweet potato pie, this recipe is basically that in the form of a muffin.
For a breakfast on the run, opt for these Sweet Potato Muffins. Enjoy!
Check out a few more of my tasty breakfast recipes:
- Blueberry Lemonade Belgian Waffles
- Stuffed Bagel Breakfast Sandwich
- Light & Fluffy Lemon Ricotta Pancakes
- Buttermilk Biscuits and Turkey Gravy