For a richer flavor, use melted butter instead of margarine. Feel free to adjust the amount of cinnamon and nutmeg to your preference. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. These muffins are also delicious with a cream cheese frosting or a simple glaze.
Sweet Potato Zucchini Muffins
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING16 People
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VIEWS13
Embrace the cozy flavors of fall with these delightful muffins, a harmonious blend of sweet potato and zucchini. Inspired by classic zucchini bread, these muffins offer a moist, tender crumb and a hint of warm spice, making them the perfect treat for breakfast, brunch, or a midday snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol25 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium228 mg
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Sugar13 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Prepare a 12-cup muffin tin by spraying with cooking spray or lining with paper liners. (5 minutes)
02
StepCook the sweet potato: Pierce the sweet potato several times with a fork. Microwave on high until tender, about 6-8 minutes. Alternatively, roast in the oven at 400°F (200°C) for 30-40 minutes, or until easily pierced with a fork. Let cool slightly, then peel and dice. (10 minutes)
03
StepIn a large bowl, combine the diced sweet potato, biscuit mix, brown sugar, milk, grated zucchini, eggs, melted butter, cinnamon, vanilla extract, and nutmeg. If desired, add chopped nuts. Mix until just combined; do not overmix. (5 minutes)
04
StepSpoon the batter into the prepared muffin tin, filling each cup about 2/3 full. (5 minutes)
05
StepBake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (30 minutes)
06
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Ashtyn Schmidt
Jun 14, 2025The sweet potato and zucchini combination is surprisingly delicious.
Antonio Schimmel
Jun 13, 2025I added some chocolate chips and it was a huge hit!
Margret Wehner
Jun 13, 2025These muffins are a great way to sneak in some veggies for my picky eaters!
Ethyl Cruickshank
Jun 6, 2025Next time, I'll try adding a streusel topping for extra sweetness.
Jimmy Bashirian
Jun 2, 2025Great recipe! I halved the sugar and they were still plenty sweet.
Jordy Balistreri
May 31, 2025I used almond milk and it worked perfectly.
Rylan Wiegand
May 31, 2025These were so easy to make and my kids loved them!
Brett Hermiston
May 31, 2025I froze some of the muffins and they thawed out really well.