Best Mini Sweet Potato Muffins Recipes

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KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS



Kids Can Bake: Sweet Potato-Chocolate Chip Mini Muffins image

These sweet potato muffins are a lot like chocolate chip cookies but small enough to just pop into your mouth. For little and big kids: Let them help with measuring the ingredients, mixing the batter and filling the muffin tins.

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield Makes 48 mini muffins

Number Of Ingredients 12

Cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup mini chocolate chips
1 stick (8 tablespoons) unsalted butter, melted
2/3 cup packed brown sugar
1 cup canned sweet potato puree
1/3 cup sour cream
1 large egg

Steps:

  • Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
  • Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
  • Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

MINI SWEET POTATO MUFFINS



Mini Sweet Potato Muffins image

Sneak mini chocolate chips into these tiny sweet potato muffins.

Provided by Food Network Kitchen

Time 45m

Yield 36 mini muffins

Number Of Ingredients 12

Cooking spray
1 1/2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup canned sweet potato puree
2/3 cup packed light brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup sour cream
1 large egg

Steps:

  • Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
  • Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
  • Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MINI SWEET POTATO MUFFINS



Mini Sweet Potato Muffins image

I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. -Meredith Hedeen, New Kensington, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 4-1/2 dozen.

Number Of Ingredients 21

1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature, beaten
1 cup mashed sweet potatoes
1/2 cup water
1/4 cup canola oil
3 tablespoons unsweetened applesauce
STREUSEL:
2 tablespoons biscuit/baking mix
2 tablespoons quick-cooking oats
1 tablespoon sugar
1 tablespoon brown sugar
1-1/2 teaspoons cold butter
1 tablespoon finely chopped crystallized ginger

Steps:

  • In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges

TASTY SWEET POTATO MUFFINS & MINI LOAVES



Tasty Sweet Potato Muffins & mini loaves image

A friend had sent me a link to a Pumpkin muffin recipe with a graham cracker base, not having most of the ingredients in my cabinet I decided to improvise and create my own recipe. My hubby loves Sweet Potato Pie so I thought hmm let me try making a Sweet Potato muffin. I decided to heed some of my vegetarian daughters advice to...

Provided by Mary Merth

Categories     Other Snacks

Time 45m

Number Of Ingredients 21

3 c all-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
3 1/2 tsp pumpkin pie spices
1 pinch cardamon, ground
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 dash(es) pure vanilla extract
1 tsp pure almond extract
4 eggs
3/4 c brown sugar, firmly packed
1/2 c white sugar
3/4 c agave nectar
2 c sweet potatoes
3/4 c canola oil
1/2 c applesauce, unsweetened
1 Tbsp cream or half and half
1/2 c chopped pecans
1/2 c chopped walnuts

Steps:

  • 1. Preheat oven to 350. Spray the muffin tins and set aside. also spray your pan with 4 mini loafs
  • 2. I used a 16 oz can of sweet potatoes in heavy syrup and drain all the juice out then put the sweet potatoes in the blender and pureed them. Set aside.
  • 3. Mix all liquid ingredients together add it the sweet potatoes then mixing together. Now all the dry ingredients leaving the nuts to be folded in after everything is mixed thoroughly.
  • 4. Fill muffin tins 3/4 full makes 24 muffins and one mini 4 loaf pan fill each one 3/4 full.
  • 5. Bake at 350 for 20 to 25 minutes till toothpick comes out clean. Remove
  • 6. Let cool 2-3 minutes loosen and put them on cooling racks to cool. Serve hot or cold.

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