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Sweet Potato and Fig Muffins

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These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You’ll love these delicious muffins!

These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You'll love these delicious muffins!

For this weeks Homesick Texan Cookbook recipe I picked a delicious muffin. Lately I have been on a muffin kick.  I cannot get enough of them.  That is why when I saw a recipe for a sweet potato muffin I couldn’t pass it up! The original recipe contained dates, which I did not have, so I subbed some dried figs instead.  I also opted to add a little crumbly topping. Why you ask? Because everything is better with crumbly topping.

These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You'll love these delicious muffins!

My favorite part about this muffin is it’s texture. It’s fluffy and  moist and packed full of delicious fall flavor.  The figs bring a nice sweetness to the muffin that is a little fruity surprise. If you do not feel like mashing your own sweet potatoes you could also easily substitute canned squash, pumpkin or canned mashed sweet potatoes (if you can find!)

These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You'll love these delicious muffins!

Looking for more muffins recipes? Try my lemon chia seed muffins, graham flour apple coffee cake muffins or my copycat Tim Hortons pumpkin spice muffins.

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Sweet Potato and Fig Muffins

These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You'll love these delicious muffins!

Yield: 24 muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

For Muffins:

  • 1-3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 (15 ounce) can sweet potato, well drained and mashed
  • 1 cup figs, chopped

For Crumbly Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoon butter, melted

Source: The Homesick Texan Cookbook

Directions:

For Muffins:
Preheat oven to 350 degrees and grease and flour a muffin pan. Or if you are lazy, like me, just line them.

Combine the flour, baking soda, salt and cinnamon in a large bowl. Beat together the eggs, granulated sugar and brown sugars, vanilla and oil. Stir in mashed sweet potato until well blended. Add the liquid ingredients to the dry ingredients and stir until moist. Stir in figs.

Spoon batter into the muffin pan and until three quarters full. Top with crumble and bake for 25 to 30 minutes. Remove muffins from pan and cool on rack.

For Crumbly Topping:
Melt butter and add rest of ingredients. Using a fork mix together until crumbly.

 

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