Sweet Potato Casserole Muffins Recipe

Name: Sweet Potato Casserole Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato (about 1 lb.); nonstick cooking spray or paper baking cup; 2 cups all-purpose flour; 1/2 cup miniature marshmallow; 1/3 cup chopped dried pineapple; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon grated nutmeg; 1 large egg, lightly beaten, at room temperature; 6 tablespoons melted butter, cooled; 3/4 cup maple syrup, preferably grade A Dark Amber; 1/2 cup milk (not nonfat); 2 teaspoons lemon juice

Servings: persons

1 large sweet potato (about 1 lb.)
nonstick cooking spray or paper baking cup
2 cups all-purpose flour
1/2 cup miniature marshmallow
1/3 cup chopped dried pineapple
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 large egg, lightly beaten, at room temperature
6 tablespoons melted butter, cooled
3/4 cup maple syrup, preferably grade A Dark Amber
1/2 cup milk (not nonfat)
2 teaspoons lemon juice

1
Position oven rack in center position. Preheat the oven to 400u00b0F.
2
Prick the potato in several places with a fork. Lay a piece of tin foil on your oven rack to catch the drips. Place the sweet potato on the foil. Bake for 1 hour and 15 minutes or until soft. Transfer the sweet potato to a wire rack an cool for 10 minutes.
3
Leave the oven on at 400u00b0F (The potato can be baked up to 48 hours ahead of time, cool it completely, and tightly wrap it in plastic wrap, and store in the refrigerator.).
4
Meanwhile, prepare the muffin pans. Spray the cups and the rims that surround them with the cooking spray. If using paper cups, drop them in the holes. If using silicon muffin tins, spray as directed and put them on a cookie sheet.
5
Whisk the flour, baking soda, cinnamon, baking powder, salt, nutmeg, marshmallows and dried pineapple in a medium bowl until well mixed. Set aside.
6
Peel the potato and measure out 1 cup of the cooked potato. Place in a large bowl. (Reserve any additional sweet potato for later use.) Whisk in the egg and melted butter until smooth. Whisk in the maple syrup, milk and lemon juice. Stir in the flour mixture with a wooden spoon only until moistened, but also so that the batter is uniform with no streaks of sweet potato.
7
Fill the prepared muffin tins 3/4 full. Use any excess batter for a second baking or discard. Bake for 20 minutes, or until the muffins are well browned, with rounded, cracked tops. A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached.
8
Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan and then set on the wire rack to cool for 5 minutes more before serving. If storing or freezing them, cool completely before putting them into an air tight container, or in freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large sweet potato (about 1 lb.), nonstick cooking spray or paper baking cup, 2 cups all-purpose flour, 1/2 cup miniature marshmallow, and more.

Yes, Sweet Potato Casserole Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Casserole Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions