Greek Yogurt Sweet Potato Muffins with Spelt Flour
Let’s Talk About These Muffins
I’ve probably made these Greek Yogurt Sweet Potato Muffins with spelt flour a dozen times, usually when I see a lonely half-sweet potato peering at me from the fridge; honestly, I can’t stand throwing food out (comes from my nan, I think). One time, my neighbor popped ’round as I was pulling these out of the oven, and she left with three in her pocket—literally, no joke. They’re moist, tangy, and—if I’m being totally real—are also pretty forgiving when I get distracted scrolling through rugby scores and let the batter sit too long (oops, but they came out fine, so).
Why You’ll Love This Recipe
I make these whenever someone claims they “don’t like sweet potato”—ha, as if! (They change their tune fast.) My family goes a bit mad for them because they’re soft and not too sweet, and honestly, they are a sneaky way to cram veg into breakfast. The spelt flour gives a slightly nutty bite, which is lush. Sometimes, yes, the clean-up’s a pain, especially if I forget to grease the muffin tin (don’t do what I did last week). But if you want something hearty but not fussy, you’ll probably get hooked on these. And if your sweet potatoes are a bit past their prime, even better—less waste, more flavor.
Here’s What You’ll Need (And Some Cheeky Swaps)
- 1 medium cooked sweet potato, mashed (about a cup, but I just eyeball it; leftover roast is perfect)
- 1 cup Greek yogurt (full-fat is creamier, but non-fat works, too—I’ve even used coconut yogurt in a pinch… a bit weird but still good)
- 2 eggs (my brother swears by duck eggs, but I can’t always be bothered)
- 1/3 cup maple syrup or honey (or just brown sugar if that’s all you’ve got)
- 1/3 cup olive oil (but sometimes I do half oil, half melted butter—the flavor gets richer)
- 1 and 3/4 cups spelt flour (light or whole spelt; honestly, a mix is fine—Nan liked Doves Farm, but I grab whatever’s at the shop)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional, but I always lob it in for the smell)
- 1/4 teaspoon salt (I just add a big pinch)
- 1/2 cup chopped walnuts or pecans (optional, but my dad always picks out the nuts—don’t ask)
- Optional: handful of raisins or dark choc chips—depends who’s coming by
How I Actually Make These Muffins
- Put the oven at 350°F (about 180°C)—sometimes I forget to preheat and things take ages, so don’t be like me.
- Line a muffin tray with papers (or just oil them, which is less faffing about if you ask me). At this point, I usually get a mug of tea—critical step.
- In a big bowl, mash that sweet potato until it’s reasonably smooth—but don’t stress—some lumps are just extra sweet bites.
- Whisk in yogurt, eggs, maple syrup, and oil. If the mixture is streaky, it’s fine; honestly, this is where I sneak a spoonful to check if it’s tangy enough.
- Dump in the spelt flour, baking powder, soda, cinnamon, and salt. Use a spatula or even a fork (sometimes that’s easier, weirdly). Give it a mix until just combined—stop as soon as there’s no big dry patches. Don’t over-mix or your muffins go weirdly dense (been there, done that…)
- If using nuts, raisins, or choc chips, throw ‘em in now. But if you forget, you can actually poke them into the tops after you fill the tins—done it lots.
- Spoon the batter into your muffin tray—should make about 10 hearty ones or 12 not-so-big. I fill them almost to the top (for domed, bakery style tops—sometimes they fuse into one, and I pretend it’s a diet hack).
- Bake about 22 to 27 minutes—start peeking anytime after 20, since ovens throw curveballs. They should have a golden top and a skewer should come out pretty clean—though a bit of goo stuck on is honestly my favorite bit. Let them cool (if you can wait).
If I’ve Learned Anything, It’s These Muffin Notes
- Actually, I find these are softer if you use full-fat yogurt; non-fat makes the crumb a tad chewier (not bad, but different).
- Once I let the batter sit for 40 mins because the dog ran off with the post—muffins still turned out, just a bit denser. So don’t panic over timing.
- If you only have pumpkin, use it—nobody noticed the switch at Christmas.
Variations: Some Winners, Some Not-So-Much
- Once swapped half the yogurt for mashed banana—surprisingly good, bit sweeter though.
- Tried adding shredded carrot, thinking I’d invented breakfast magic. Um, no—it went a bit stodgy. Wouldn’t do that again.
- Pretty good with a pinch of nutmeg or ginger—makes them taste a bit festive.
About the Equipment (and MacGyver-Level Solutions)
I use my old metal 12-cup muffin tray. If you haven’t got one, just use a square cake tin and cut them into bars when cool—it’s what I did in my uni days (the cutting can get crumbly, but who cares). Mixing bowl, whisk or fork, and a spatula—nothing too technical. Oh, and an oven mitt… learned that one the hard way!
How I (Try to) Store Them
Supposedly, they keep 3 days in an airtight tin at room temp or freeze well for a few weeks; wrap in foil before freezing, if you can be bothered. But honestly, in my house any muffins left by lunch go mysteriously missing; blame the kids, or the Labrador, or maybe that neighbor again.
How We Serve These, and a Little Family Tradition
My favorite way: split warm, with a slab of cold salted butter. My kids like them with jam (I swear they just eat jam off the top). For brunch, I serve them with apple slices and a dollop of extra Greek yogurt. Or, if we’re all feeling fancy, there’s this Greek yogurt muffin technique I tried once that has you brush the tops with honey—good but a bit OTT for weekday mornings.
Pro Tips or, You Know, Lessons Learned the Hard Way
- I once rushed the cooling step and tried to pop them from the pan hot—they stuck, crumbled, and half of one ended up down my sleeve. Actually, letting them sit in the tray five minutes is best.
- Don’t swap all the flour for almond—it makes them sink in the middle (trust me, I tried. Looked like muffin volcanoes.)
- If mixing dry and wet ingredients, do it by hand if you can—stand mixers can blitz the batter and you lose the nice texture.
Living Room FAQ (a.k.a. What Folks Have Actually Asked)
- Do I have to use spelt flour? Nope! Plain flour works, whole wheat if you want it extra hefty. Spelt just gives a lovely, slightly nutty flavor—plus, it sounds posh. There’s a good guide over at The Kitchn if you want to dive deep.
- Can I skip the eggs? Sure, though the texture gets a bit gummy. Flax eggs are fine in a pinch (I mean, it’s not my favorite swap, but it works.)
- What’s the point of the Greek yogurt? Oh, where to start! Keeps it moist, adds tang, makes you feel virtuous (sort of?). Use what you’ve got; just don’t use drinkable yogurt or the batter goes thin.
- Can I make this vegan? I guess—swap Greek yogurt for a thick plant yogurt, eggs for flax or chia eggs, honey/maple for agave. The texture gets chewier but it’s still tasty. But—honestly—I prefer the classic way.
- Help, my muffins stuck! Yeah, join the club. Next time, grease the pan a bit more; paper liners help. Or, just eat the stuck bits with a spoon, nobody’s judging here.
Random aside before I forget—these muffins are top-notch with a cup of coffee made strong, preferably with a good French press. I know it’s not proper British tea, but life’s too short for rules. Enjoy!
Ingredients
- 1 cup mashed cooked sweet potato
- 3/4 cup Greek yogurt
- 1/3 cup maple syrup
- 2 large eggs
- 1/4 cup olive oil
- 1 1/2 cups spelt flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together mashed sweet potato, Greek yogurt, maple syrup, eggs, olive oil, and vanilla extract until well combined.
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3In a separate bowl, mix spelt flour, baking powder, baking soda, cinnamon, and salt.
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4Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
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5Divide batter evenly among muffin cups. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
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6Let muffins 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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