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Coconut Sweet Potato Muffins

Coconut sweet potato muffins bake up tender with shredded coconut, warm cinnamon, and a soft sweet potato crumb. Microwave the sweet potato first, then bake the muffins until the tops spring back and a toothpick comes out with a few moist crumbs.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling 5 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed sweet potato cooled; from about 1 medium sweet potato
  • 2 cup all-purpose flour
  • 0.5 cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup neutral oil such as canola
  • 0.33 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 microwave
  • 1 standard 12-cup muffin pan

Method
 

  1. Pierce a medium sweet potato several times with a fork.
  2. Microwave it on high, turning halfway through, for 6–10 minutes until very tender.
  3. Cool the sweet potato.
  4. Peel the sweet potato.
  5. Mash the sweet potato and measure 1 cup.
  6. Heat the oven to 375°F.
  7. Line a standard 12-cup muffin pan with paper liners.
  8. In a large bowl, whisk together the flour, shredded coconut, baking powder, cinnamon, and salt.
  9. In a separate medium bowl, whisk the sugar, eggs, oil, milk, and vanilla until combined.
  10. Whisk in the mashed sweet potato.
  11. Add the dry ingredients to the sweet potato mixture and stir just until no dry flour remains.
  12. Divide the batter evenly among the muffin cups.
  13. Bake for 18–22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
  14. Cool the muffins in the pan for 5 minutes.
  15. Transfer the muffins to a wire rack to cool.

Notes

For the smoothest batter, mash the sweet potato thoroughly before measuring. Store covered in the refrigerator for up to 3 days; freeze yes, for up to 2 months. For a dairy-free option, use unsweetened plant milk.