Marshmallow Swirl Sweet Potato Muffins
Swirled with marshmallow and filled with your favorite fall spices, this recipe for Sweet Potato Muffins is meant for early autumn. Great for breakfast, midday snacking and also making ahead, these flavorful muffins bake up perfectly and stay soft for days.
Let’s talk muffin tops.
Two words that used to be associated with the tastiest part of a muffin are now slang for squeezing into a pair of too-tight, hip-hugging pants. The paradox of skinny jeans is they make all the fat in a woman’s belly bulge over the top of her waistband like a baked muffin over the top of its wrapper.
Obviously it’s a confectionery metaphor we could do without.
Arguably crummier than a muffin top is a stud muffin top, when the same, belly-busting affliction is suffered by a hot guy. Then there’s the worst-of-the-worst: the English muffin top, a euphemism for visible nooks and crannies in the fat overflow. I’m still deciding who should be more offended by that, the British or the Thomas’ English muffin makers.
Regardless, protruding midriffs have given muffin tops a bad name. If you’re wiggling and jiggling into jeans that are three sizes too small, don’t be surprised when your stomach looks like a mushroom cloud after an atomic bomb detonation. I’m not preaching, I literally had to be cut out of a pair of pants that squeezed me tighter than a boa constrictor.
We’re all guilty of paying the price for fashion, but the buck stops here. Today’s the day we say no to skinny jean muffin tops and yes to the tops on Sweet Potato Muffins. I mean, have you seen the sweet, gooey swirl on these muffins? They are a sugary work of art if I do say so myself–and I most certainly do.
If you’re a fanatic for pumpkin muffins, you’ll love these similarly flavored, but even more delicious sweet potato muffins. Filled with fresh sweet potato and your favorite fall spices these tender, marshmallow swirl muffins are meant for early autumn. Great for breakfast, midday snacking and also making ahead, these flavorful muffins bake up perfectly and stay soft for days.
Before sharing the recipe for Sweet Potato Muffins, here are a few tips and tricks to help you out:
To bake your sweet potato before mashing, pierce a sweet potato all over with a fork then bake at 400 degrees for 45 minutes. After cooling completely, scoop out flesh, mash and measure 1 cup before adding to muffin batter.
Eggs need to be at room temperature before use. If you’ve forgotten to take your eggs out ahead of time, speed up the process by placing them in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.
Always use the spoon and level method to measure flour. Scooping flour is a no-no because it overpacks flour into the measuring cup which will result in dry, dense muffins.
This Sweet Potato Muffin recipe is so simple that you only need two bowls, a whisk and a spoon.
How to Store Sweet Potato Muffins
Cover muffins with plastic wrap then store at room temperature up to 3 days.
Can you freeze muffins? Yes! To freeze sweet potato muffins simple place them in a single layer in an airtight container and store up to 2 months.
I hope you enjoy this recipe for Sweet Potato Muffins. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe!
Finally, if you love transforming root vegetables into desserts check out my recipe for Carrot Cake with Bourbon Cream Cheese. Super moist and flavorful, the subtly spiced layers are slathered with bourbon cream cheese icing for the most scrumptious carrot cake you’ve ever tasted.
Marshmallow Swirl Sweet Potato Muffins
- 1 cup mashed sweet potato cooled
- 1/2 cup olive oil extra virgin
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla pure
- 1 1/3 cup all-purpose flour unbleached
- 1 tsp baking powder fresh
- 1 tsp baking soda fresh
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp sea salt fine
- 1/2 cup marshmallow fluff
- Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
- In a large bowl, whisk together sweet potato, olive oil, sugars, eggs and vanilla until well combined. Set aside.
- In a separate bowl, add flour, baking powder, baking soda, spices and salt. Whisk to combine.
- Add dry ingredients to wet ingredients, then stir with a spoon until just combined. Do not overmix.
- Distribute sweet potato batter evenly among 12 muffin cups.
- Top each muffin cup with 2 teaspoons of marshmallow fluff then swirl with a toothpick.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Cool muffins in pan for 10 minutes then transfer to a wire rack to cool completely.
- Cover and store leftovers at room temperature up to 3 days.