Savory Sweet Potato Muffins
Warm, fluffy, and savory sweet potato muffins filled with cheddar, green onions, and a crunchy seed topping. Perfect for breakfast, snacking, or pairing with soup.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup mashed roasted sweet potato
- 2 large eggs
- ½ cup plain yogurt
- ¼ cup olive oil
- ¼ cup chopped green onions
- ½ cup grated cheddar cheese
- 2 tablespoons pumpkin seeds
- Thinly sliced red onion (for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- In another bowl, combine mashed sweet potato, eggs, yogurt, and olive oil until smooth.
- Fold wet ingredients into the dry ingredients until just combined.
- Stir in green onions and cheddar cheese.
- Divide the batter evenly among the muffin cups.
- Top each muffin with pumpkin seeds and a few red onion slices.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to finish cooling.
Notes
- Roasting the sweet potato ahead adds more flavor.
- Do not overmix the batter to keep muffins fluffy.
- These muffins freeze well for later.
Find it online: https://tastyze.com/savory-sweet-potato-muffins/