Incredibly moist sweet potato muffins infused with warm chai spices that create the perfect balance of sweetness and spice for breakfast or afternoon tea.
Recipe Details
Ingredients
- 250g all-purpose flour
- 150g packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 300g roasted sweet potato, mashed smooth
- 80ml neutral vegetable oil
- 2 large large eggs, room temperature
- 2 tsp pure vanilla extract
- 120ml buttermilk, room temperature
- 60ml pure maple syrup
Instructions
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Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease with butter and lightly dust with flour.
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If you haven't prepared the sweet potato ahead, pierce 1 large sweet potato with a fork and roast at 200°C (400°F) for 45-60 minutes until very tender. Cool, peel, and mash until smooth. Measure out 300g (1¼ cups).
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In a large bowl, whisk together 250g all-purpose flour, 150g packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves.
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In a separate bowl, whisk together the mashed 300g roasted sweet potato, 80ml neutral vegetable oil, 2 large large eggs, 2 tsp pure vanilla extract, 120ml buttermilk, and 60ml pure maple syrup until well combined and smooth.
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Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Don't overmix - a few streaks of flour are perfectly fine.
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Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter will be thick but scoopable.
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Bake for 20-22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins will continue to set as they cool.
Tips
Sweet Potato Prep: Roast the sweet potato a day ahead for convenience. You can also use leftover roasted sweet potato from dinner. Avoid using canned sweet potato as it's too watery.
Spice Blend: Make your own chai spice blend by combining all the spices ahead of time. Store extra blend in an airtight container for future baking.
Texture Secret: The key to tender muffins is not overmixing. Stop mixing as soon as you don't see any large pockets of dry flour.
Storage: Store covered at room temperature for up to 3 days, or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm briefly in the microwave.
Glaze Option: For extra sweetness, drizzle cooled muffins with a simple glaze made from 120g (1 cup) powdered sugar mixed with 2-3 tablespoons milk and 1/2 teaspoon vanilla.
Substitutions: You can substitute the vegetable oil with melted butter (cooled slightly) or use Greek yogurt for half the oil for a lighter texture.