Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mini Sweet Potato Muffins
Getting reviews...
Sneak mini chocolate chips into these tiny sweet potato muffins.
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 36 mini muffins
Share This Recipe
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 36 mini muffins
Ingredients
Directions
Special equipment:
three 12-cup mini muffin tins- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
