Granny'S Sweet Potato Muffins
Sweet potato muffins with warming spices and a tender crumb, perfect for breakfast, snacks, or brunch, appealing to those who love comforting, flavorful baked goods.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease 16 to 18 muffin tins.
- Combine Bisquick, sugar, cinnamon, nutmeg, mace, and ground cloves in a bowl.
- Add egg, milk, vegetable oil, and mashed sweet potato to the dry ingredients.
- Mix until just combined.
- Fill muffin tins 2/3 full with the batter.
- Sprinkle the tops with cinnamon sugar.
- Bake for approximately 20 minutes or until the center springs back when lightly touched.
Tips & Substitutions
For a healthier twist, consider substituting half of the sugar with applesauce or honey. If you don’t have mace, you can omit it or use more nutmeg. Make sure your sweet potatoes are well mashed to ensure a smooth batter. These muffins freeze well, so you can make a double batch and enjoy them later, similar to making Large Blueberry Muffins for breakfast.
Serving Suggestions
These sweet potato muffins are delightful on their own or served with a pat of butter or cream cheese. They pair beautifully with a warm cup of tea or coffee for breakfast or a snack. For a complete meal, serve alongside Hot Cream-Style Slaw and a fresh salad, creating a balanced and satisfying experience.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Sweet Potato Muffins contains roughly 103 calories, with 2g protein, 18g carbohydrates, and 4g fat. It is a good source of dietary fiber (15% of the Daily Value) and iron (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Simply peel, boil, and mash them until smooth before adding them to the batter. This method gives a fresher taste and enhances the nutritional value of your muffins.
What can I substitute for Bisquick?
If you don't have Bisquick, you can make a homemade version by mixing 2 cups of all-purpose flour with 2 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of vegetable shortening or butter. This will create a similar texture for your muffins.
How can I tell when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs attached, they are ready. The tops should also look golden brown and spring back slightly when touched.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).