Sweet Potato and Orange Muffins

Name: Sweet Potato and Orange Muffins
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 12 muffins

A warm and comforting combination of whole wheat, sweet potatoes, warm spices, and tangy orange make these muffins perfect for breakfast or a snack.

Video

Pulled-apart fluffy and moist sweet potato muffins.

Prep time: 10 minutes
Cook time: 20 minutes
Makes: 12 muffins
Nutrition Facts: View label

Ingredients

⅔ cup all-purpose flour

⅔ cup whole-wheat flour

1 ½ teaspoons baking powder

1 ¼ teaspoons baking soda

¾ teaspoon cinnamon

¼ teaspoon nutmeg

¾ cup mashed sweet potatoes (cooked from fresh or canned and drained)

⅓ cup packed brown sugar

1 egg

⅔ cup orange juice

¼ cup grated carrot

¾ teaspoon vanilla

Directions

Wash hands with soap and water.
Preheat oven to 400 degrees F. Lightly grease muffin tins for 12 muffins.
In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
In a separate bowl, combine sweet potatoes, brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
Add dry ingredients to liquid ingredients. Stir gently until flour is moistened.
Fill muffin tins ¾ full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
Cool completely then store in an air-tight container at room temperature.

Notes

Add 2 teaspoons orange zest for even more orange flavor. Grate or peel and chop the colored part of the orange peel only. Freeze extra zest for up to 3 months.
No orange juice? Use pineapple juice.
No sweet potatoes? Use canned or frozen and thawed pumpkin purée.

Featured in a Food Hero Monthly

Comments

Submitted by Abbie on Fri, 01/26/2024 - 10:51

This recipe worked well for me. I shared it at a park pop-up event and just about everyone liked it. Many kids would give it a thumbs up and parents would take the recipe saying they'd try it at home. I made mini muffins for a sample size. They were moist and flavorful. I love that these have two veggies, fruit, and whole wheat making them healthy and nutritious while still tasting great.

Submitted by Lydia Bowman on Thu, 01/14/2021 - 17:28

I sampled this recipe at a pantry meeting, and noticed that the taste of the leaveners was really strong. I made it myself and noticed it again, so in the next batch I cut it down to 1 teaspoon of baking powder and baking soda each. They still rise well and the taste improved.

I also used pumpkin instead of sweet potato for our pantry demo and it turned out really well!

Submitted by walscaro on Wed, 02/03/2021 - 13:45

Lydia, thanks very much for your comments. We will try this recipe again to consider a change to the amount of leavening. And thanks for trying them with squash as an ingredient - we appreciate knowing how adaptable the Food Hero recipes are.

Submitted by Joanne Lyford on Wed, 04/15/2020 - 19:17

I didn't have orange juice or enough sweet potato leftovers when I made this. I substituted pineapple juice for the orange juice and used half sweet potatoe and half pumpkin. I also doubled it and it turned out great in both mini and regular muffins as well as a small loaf. While I missed the orange juice flavor, the pineapple juice still came through with a tropical flare.

Submitted by elaine s on Tue, 10/16/2018 - 10:13

We recently revised this recipe to make only 12 muffins since that is the standard number of muffins in a muffin tin. This recipe does best when baked immediately after the batter is mixed. Enjoy!

The Food Hero Team