Save Moist, lightly spiced muffins combining the flavors of fluffy pancakes and sweet potatoes—perfect for breakfast or snacking.
I created these Sweet Potato Pancake Drop Muffins on a chilly weekend when we had extra roasted sweet potatoes. The whole family loved how quick they were to bake and how satisfying they tasted fresh from the oven.
Ingredients
- Mashed sweet potato: 1 cup (about 1 medium sweet potato, cooked and cooled)
- Eggs: 2 large
- Whole milk: 1/2 cup
- Unsalted butter: 1/4 cup, melted
- Maple syrup: 1/4 cup
- Vanilla extract: 1 tsp
- All-purpose flour: 1 1/4 cups
- Whole wheat flour: 1/2 cup
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Chopped pecans or walnuts: 1/2 cup (optional)
- Mini chocolate chips: 1/2 cup (optional)
Instructions
- Prepare oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix wet ingredients:
- In a large bowl, whisk together mashed sweet potato, eggs, milk, melted butter, maple syrup, and vanilla extract until smooth.
- Combine dry ingredients:
- In another bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine mixtures:
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
- Add mix-ins:
- Fold in any optional mix-ins such as nuts or chocolate chips.
- Portion batter:
- Using a spoon or ice cream scoop, drop the batter evenly into the prepared muffin cups.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids always get excited when I make these for Sunday breakfast. We love sharing them warm with a little extra maple syrup and watching everyone reach for seconds.
Notes
For extra sweetness, sprinkle raw sugar on top before baking. Substitute almond milk and coconut oil for a dairy-free version. Serve warm with butter or maple syrup.
Required Tools
Muffin tin, mixing bowls, whisk, ice cream scoop or spoon, wire rack.
Allergen Information
Contains wheat (gluten), eggs and dairy. May contain tree nuts if using optional mix-ins. Always check labels for hidden allergens.
Save Enjoy these muffins warm, straight from the oven, for the best texture and flavor.
Recipe FAQ Section
- → Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato can be used—just ensure it's pure sweet potato without added spices or sugar.
- → How do I make these muffins dairy-free?
Substitute almond milk for whole milk and coconut oil for butter for a delicious dairy-free option.
- → What other mix-ins work well?
Nuts, mini chocolate chips, or dried cranberries all pair nicely and add texture to the muffins.
- → Can the muffins be frozen?
Yes, once cooled, freeze muffins in an airtight container for up to 2 months. Thaw and warm before serving.
- → What is the best way to serve these muffins?
Serve warm with butter or a drizzle of maple syrup for a comforting touch.
- → Are these muffins suitable for vegetarians?
Yes, these muffins are vegetarian as written. Check mix-in ingredients for compatibility.