So I Made These Muffins and Now My Family Thinks I'm a Wizard
You know those days when you wander into the kitchen, trip over the dog, and decide you have to bake muffins or you'll lose your mind? That's exactly how these Greek Yogurt Sweet Potato Muffins with Spelt Flour appeared in my house. I remember the first batch—I forgot the eggs (don't ask) and my son still devoured them. True story. It was one of those "Huh, maybe I'm onto something" moments, and here we are. I mean, who knew spelt flour could actually make something taste this good? Also, quick shoutout: if you've never juggled a clingy toddler and a piping-hot sweet potato before, are you even living?
Why You'll Love This Recipe (Or Why I Do Anyway)
I whip these up anytime we're in a breakfast rut. My family goes absolutely bonkers for these because they're sweet without being a sugar bomb (unless you, like me, get distracted and tip a wee bit extra in sometimes). Oh, and they're super moist (sorry if you hate that word, but it's true). The Greek yogurt adds this creamy, tangy thing; plus, the muffins make the kitchen smell so good—even the dog sits by the oven and waits for crumbs (he's basically part of Quality Control now). And if you have picky eaters, somehow these always disappear—though my daughter claims she can taste the sweet potato "chunks" even though I mash them to bits. Kids, honestly.
The Stuff You’ll Need (But Sub In When You're Missing Something)
- 1 cup mashed sweet potato (I usually roast mine, but have been known to use canned in a panic—no shame; Grandma insisted on fresh, but honestly whatever gets dinner done)
- 1 cup Greek yogurt (full-fat is dreamy, but I've used 2% and skated by just fine)
- 2 large eggs (once, I only had one so I added a flaxseed "egg"; worked, sort of)
- ⅓ cup olive oil or melted coconut oil (I've even used plain old butter—yep, it changed the flavor, but not in a bad way)
- ½ cup brown sugar (or coconut sugar, which I never have, but you do you)
- 2 cups spelt flour (sometimes I mix half whole wheat flour if I'm running low on spelt—it still rises)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (if you forget this, they're shockingly bland—ask me how I know)
- 1 teaspoon cinnamon (pumpkin pie spice is a fun swap, especially in fall)
- Optional: ½ cup chopped walnuts or dark chocolate bits (I probably add chocolate more than I should...)
How I (Usually) Throw Them Together
- Prep the scene: Crank your oven to 180°C (that’s 350°F for my US mates). Grab a 12-cup muffin tin and either line it or grease it with whatever’s handy—coconut oil spray is my current favorite.
- In a biggish bowl, whisk together the sweet potato, Greek yogurt, eggs, oil, and sugar till it’s nice and smooth. This is the moment I always sneak a taste. You could, too. Just sayin’.
- In a second bowl, toss together the spelt flour, baking powder, baking soda, salt, and cinnamon. Okay, full disclosure—sometimes I do this right in the same bowl because who needs more washing up?
- Combine the two: Pour the wet into the dry or dry into the wet—honestly, it doesn’t make a huge difference. Stir till it’s just mixed (a few streaks are fine). DO NOT overmix unless you want muffins with the texture of a rubber boot. Been there, regretted it.
- Add your extras! Walnuts? Chocolate? Or raisins if you’re into that sort of thing? Now’s your moment.
- Spoon into muffin tin: Try to fill each cup about ¾ full. I overdo it every time and then get the Frankenstein-y muffin tops, but maybe you’re more careful.
- Bake for 22–26 minutes. Check at 20 if your oven runs hot—mine is unreliable, so I usually have to stick a toothpick in and cross my fingers.
- Cool for a bit: Let them hang out in the tin for 5 min before popping them out. They’re soft when hot! (And will deflate if you poke them too soon. Learned the hard way.)
Random Notes You’ll Only Hear From Me
- If you use leftover roasted sweet potato, sometimes the skin sneaks in. Weird texture, but harmless.
- Muffins seem drier on day 2, but a quick 10-second zap in the microwave perks them right up. Actually, I think the flavor is deeper the next day—maybe it’s just me?
- Spelt flour varies—don’t stress if your batter looks thicker or thinner than what you see on TikTok! Mine always does.
Variations: A Few Good, One Not So Much
- Once I swapped half the yogurt for mashed banana—nice, but a bit too sweet for me.
- Chopped pecans instead of walnuts are amazing; I tried sunflower seeds once and, well, won’t do that again... not my cup of tea, but knock yourself out if you’re curious.
- I tossed in dried cranberries one Christmas and everyone thought I’d gone all gourmet (except Uncle Brad, who asked where the chocolate chips were).
My Go-To Equipment (AKA What You Can Improvise)
- Muffin tin (I said this was essential but, on second thought, I’ve used a cake pan—just sliced it like bars. Not pretty, but perfectly edible.)
- Mixing bowls—two only if you feel like it
- An old-school whisk or fork (I can’t find my electric beater half the time and it really doesn’t matter here)
- Measuring cups—or just use that one mug you trust, nobody’s judging
Keeping Them Fresh (Not That You’ll Need To)
Honestly, these muffins barely last a day around here, but if you do manage to stash some away, store them airtight at room temp for 2 days. Or, fridge for up to 5 days (I find they get a bit dense, but still delicious with coffee). They freeze too! Pop ‘em in a zip bag, squeeze out the air, and don’t forget to label. I’ve spent more than one morning defrosting mystery muffins, and not all of them were winners.
When I Actually Serve These (Family Habits Die Hard)
Sunday mornings in our house mean muffins, butter, and a little bit of honey drizzled on top—it’s tradition. I love them with a smidge of nut butter (almond or peanut, whatever’s in the cupboard). And if you’re feeling wild, a dollop of extra Greek yogurt mixed with a splash of maple syrup? Next-level stuff. Sometimes I’ve even packed them in my kid’s lunchbox, though I usually hear back about the “orange bits.” Oh well.
Lessons Learned (Yep, I Messed Up So You Don’t Have To)
- I once thought I could speed up the cooling step—turned out too gummy. In hindsight, patience isn’t my strong point, but it’s key here.
- Don’t skip the liner or grease; I’ve lost more muffin bottoms to a sticky pan than I’d like to admit.
- If in doubt, underbake a minute rather than over. You want that dense, fudgy crumb.
FAQ: Real Questions, Real Answers
- Can I use regular flour instead of spelt?
- Yep, you can. Texture is a bit less nutty—still works. I mix it up all the time!
- How sweet are these? My partner hates sweet stuff.
- Honestly, they’re gently sweet. You can drop the sugar to ⅓ cup, or just use unsweetened yogurt, works fine.
- Do I really need to roast my own sweet potato?
- I’m a fan but no, canned will do in a pinch. Just drain a little to keep batter thick.
- Can I make these vegan?
- I’ve tried! Eggs can be replaced with flaxseed eggs, and coconut yogurt does the trick, but mine were a bit flat—your mileage may vary.
- Are there more muffin ideas like this?
- Oh for sure! This blueberry muffin recipe on Smitten Kitchen is a go-to, and I discovered some wild combos over on King Arthur Flour’s site. Also, Cookie+Kate have a zillion options (not sponsored, just obsessed).
Right, that's probably all the rambling you need from me. Hope you give these a whirl—the smell alone brightens even the dreariest Monday, promise.
Ingredients
- 1 cup mashed sweet potato (about 1 large sweet potato, cooked and peeled)
- 1 cup Greek yogurt (plain, unsweetened)
- 2 large eggs
- ⅓ cup olive oil (or melted coconut oil)
- ½ cup maple syrup (or honey)
- 1 ½ cups spelt flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
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2In a large bowl, whisk together the mashed sweet potato, Greek yogurt, eggs, olive oil, and maple syrup until smooth.
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3In a separate bowl, mix together spelt flour, baking powder, baking soda, cinnamon, and salt.
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4Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups. Bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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6Remove muffins from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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