Sweet Potato Herb Butter Muffins (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
180 grams all-purpose flour
02 -
8 grams baking powder
03 -
3 grams sea salt
04 -
0.5 grams freshly ground black pepper
→ Wet Ingredients
05 -
240 grams mashed sweet potato (approximately 2 medium sweet potatoes)
06 -
2 large eggs, lightly beaten
07 -
60 milliliters whole milk or oat milk for dairy-free option
08 -
30 milliliters honey
→ Herb-Butter Mixture
09 -
60 grams unsalted butter, melted and cooled slightly
10 -
1 tablespoon fresh thyme leaves, finely chopped
11 -
1 tablespoon fresh rosemary, minced
12 -
1 tablespoon fresh parsley, chopped
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C and line a 12-cup muffin tin with paper liners. Peel and cube the sweet potatoes evenly, toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 to 25 minutes until fork-tender.
02 -
Transfer the roasted sweet potatoes to a bowl and mash until mostly smooth with some small chunks remaining. Add the melted herb-infused butter, beaten eggs, milk, and honey. Whisk until combined and aromatic.
03 -
In a separate bowl, whisk together flour, baking powder, salt, and ground black pepper until fully blended.
04 -
Gently fold the dry ingredients into the wet mixture just until incorporated, taking care to avoid over-mixing to maintain a tender crumb.
05 -
Spoon the batter evenly into muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
06 -
Allow muffins to rest for 5 minutes in the pan, then transfer to a wire rack to cool completely. Optionally, garnish with a sprinkle of fresh thyme or parsley before serving.
# Helpful Notes:
01 -
Cut sweet potatoes into uniform cubes for even roasting and moist texture. Avoid over-mixing batter to prevent toughness. Fresh herbs release more flavor than dried ones when heated.
02 -
Check doneness starting at 18 minutes to prevent over-baking. Serve warm or cooled; muffins store refrigerated for up to 4 days or frozen for up to 3 months.