When I first stumbled upon Jamie Oliver’s Sweet Potato Muffins, I was on a mission to find a cozy, healthier treat to enjoy with my morning coffee. I’d been trying to bake more, but a lot of the recipes I tried either left me with overly sweet, greasy results or didn’t hit the mark in flavor. When I saw Jamie’s take on sweet potato muffins, I thought, ’That”s it”. Sweet potatoes? In a muffin? It sounded so unexpected, but intriguing.
These muffins quickly became one of my go-to recipes. They’re soft, slightly sweet, and have that earthy flavor from the sweet potatoes that pairs so well with spices like cinnamon. After making them a couple of times, I knew I had to share the recipe with others. It’s a perfect balance between comfort food and a healthier treat.
Jamie Oliver’s Sweet Potato Muffins Recipe
Jamie Oliver’s version of sweet potato muffins is a lovely mix of simplicity and creativity. If you’ve ever watched Jamie’s cooking shows or browsed his recipe books, you know he’s all about flavor, fresh ingredients, and putting a twist on classic dishes. These muffins are no exception. They’re light yet satisfying with the natural sweetness of the sweet potatoes balancing out the spices. The texture is just right – not too heavy but with enough depth to feel like you’re eating something real and substantial.
Here’s the recipe, straight from Jamie’s playbook:
Ingredients
- 1 large sweet potato (about 200g)
- 200g self-raising flour
- 100g ground almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 eggs
- 100g coconut oil (or melted butter)
- 50g brown sugar
- 1 tsp vanilla extract
- A pinch of sea salt
- A handful of chopped nuts (optional)
Method
- Preheat your oven to 180°C (350°F). Grease or line a muffin tin with paper cases.
- Peel the sweet potato, chop it into chunks, and steam or boil until soft (about 10-15 minutes).
- Once the sweet potato is cooked, mash it well and set it aside to cool.
- In a large bowl, mix together the flour, ground almonds, baking powder, and spices.
- In a separate bowl, beat the eggs, then add the melted coconut oil, sugar, vanilla extract, and a pinch of salt.
- Add the mashed sweet potato to the wet ingredients and mix until combined.
- Gradually fold in the dry ingredients until the batter is smooth.
- Spoon the mixture into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Ingredients Needed
- Sweet Potato: This is the star of the show. Sweet potatoes are rich in vitamins A and C, and they lend a natural sweetness and moisture to the muffins. I’ve made these muffins with both orange and purple sweet potatoes, and both work great. The orange ones give a slightly sweeter and smoother texture, while the purple ones add a bit more earthiness.
- Flour & Ground Almonds: The combination of self-raising flour and ground almonds makes for a perfect muffin base. The almonds give the muffins a little extra texture and a subtle nutty flavor, while the flour keeps them light and fluffy.
- Baking Powder & Spices: The baking powder helps the muffins rise and fluff up. As for the spices-cinnamon, ginger, and nutmeg-these add depth to the flavor and bring warmth to the sweetness of the potatoes. They create that cozy aroma that fills the house as they bake.
- Eggs & Coconut Oil: These two ingredients help bind everything together and provide richness. I’ve made these muffins with butter in place of coconut oil, but I love the slight tropical hint the coconut oil gives. If you’re dairy-free or prefer the healthier option, go with coconut oil.
- Brown Sugar & Vanilla Extract: A little brown sugar is used to balance the natural sweetness of the sweet potatoes. Vanilla extract ties everything together with its rich, comforting flavor.
How To Make Jamie Oliver’s Sweet Potato Muffins
I remember my first time making these muffins. It was a rainy Sunday afternoon, and I was craving something warm to accompany my tea. The process was simple but felt like a mini adventure. The combination of peeling, chopping, and mashing the sweet potato was oddly therapeutic. It’s a small step but adds so much flavor.
Once you’ve mixed the dry and wet ingredients, it’s all about gently folding them together. One of the best parts is how the spices start to meld in the bowl. You’ll get a sense of what’s to come. When you place the muffin tin in the oven, the scent fills your kitchen. There’s something magical about baking with sweet potatoes-they give off this earthy aroma that makes everything feel more comforting.
Ingredient Science Spotlight
There’s a little science behind these muffins that makes them work so well. The sweet potato, for example, provides not just flavor but moisture, which helps prevent the muffins from drying out. Its natural sugars caramelize slightly in the oven, creating a rich flavor that’s much better than using refined sugar alone.
The flour and almonds work in tandem to create a texture that’s just the right balance between light and hearty. Self-raising flour gives that lift, while almonds contribute to a soft, moist crumb. The eggs are the emulsifiers-they help the fat and water from the coconut oil and sweet potato mix together smoothly without separating.
The spices, of course, are the magic touch. They not only enhance the sweetness of the potato but also add warmth and complexity. Nutmeg has a hint of sharpness that contrasts with the soft, sweet flavor of the sweet potato. Cinnamon and ginger contribute their own distinct warmth, rounding out the flavor profile beautifully.
Expert Tips
- Let the sweet potato cool down: Don’t rush the process! If you add the hot mashed sweet potato to the batter, it might start cooking the eggs, leading to a curdled mess. Let it cool down before mixing it in.
- Use fresh spices: Spices lose their potency over time. If yours have been sitting in the pantry for ages, consider replacing them for a more vibrant flavor.
- Check the doneness: Every oven is different, so keep an eye on the muffins. A toothpick should come out clean, but remember they continue cooking a bit once out of the oven, so don’t overbake them.
- Add-ins: Feel free to get creative with the add-ins. I love throwing in a handful of chopped walnuts or pecans for some crunch. You could also toss in raisins, or even some dark chocolate chips for an extra treat.
Recipe Variations
- Vegan version: Swap the eggs for a flaxseed meal or chia seed gel (1 tbsp ground flax or chia mixed with 2.5 tbsp water, left to gel for 5 minutes). Replace coconut oil with vegetable oil or a non-dairy butter substitute.
- Gluten-free: Use a gluten-free self-raising flour blend and almond flour instead of ground almonds. The texture will be a bit different but still delicious.
- Spiced pumpkin: If you’re in the mood for a pumpkin version, replace the sweet potato with canned pumpkin puree. You’ll still get that soft, spiced muffin texture.
- Banana and sweet potato: For an extra dose of natural sweetness, add mashed ripe bananas to the batter alongside the sweet potatoes.
Final Words
These muffins are much more than just a recipe. They’re a comforting, cozy experience-perfect for a weekend baking session or a snack on a busy weekday. The natural sweetness of the sweet potato, paired with the richness of the almonds and spices, creates something that feels both indulgent and wholesome.
FAQs
Can I Use Regular Potatoes Instead Of Sweet Potatoes?
It’s best to stick with sweet potatoes for that extra sweetness and texture, but you could try regular potatoes if you need to.
How Do I Make The Muffins Fluffier?
Try using self-raising flour instead of plain flour. It will give them more lift and a lighter texture.
Can I Add Nuts Or Dried Fruit To The Muffins?
Definitely! Adding some chopped nuts or dried fruit like cranberries will give the muffins extra flavor and crunch.