Best 6 Rosemary Sweet Potato Muffins Recipe By Tasty Recipes

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Are you searching for a delightful and flavorful breakfast or snack recipe? Look no further than the rosemary sweet potato muffins by Tasty! These delectable muffins are a perfect blend of sweet potatoes, herbs, and spices, resulting in a moist and tender crumb that will tantalize your taste buds. With their vibrant orange color and irresistible aroma, these muffins are sure to be a hit with your family and friends. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will provide you with all the essential information you need to create these delightful treats in the comfort of your own home. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistibly delicious rosemary sweet potato muffins!

Let's cook with our recipes!

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY



Rosemary Roasted Sweet Potatoes Recipe by Tasty image

Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley

Provided by Merle O'Neal

Categories     Sides

Yield 4 servings

Number Of Ingredients 6

3 sweet potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
fresh parsley, chopped, for serving

Steps:

  • Preheat the oven to 400°F (200ºC).
  • Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  • Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  • Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  • Let cool for 5 minutes. Garnish with chopped parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams

ROSEMARY SWEET POTATO MUFFINS RECIPE BY TASTY



Rosemary Sweet Potato Muffins Recipe by Tasty image

Here's what you need: olive oil, sweet potato, medium white onion, garlic, fresh rosemary, kosher salt, black pepper, nonstick cooking spray, whole wheat flour, baking powder, baking soda, sugar, large eggs, buttermilk, unsalted butter

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 15

olive oil, to taste
1 sweet potato, cubed and peeled
½ medium white onion, chopped
1 clove garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
nonstick cooking spray, for greasing
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch sugar
3 large eggs
1 cup buttermilk, or 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil

Steps:

  • Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
  • Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
  • Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
  • In a medium bowl, whisk together the eggs, buttermilk, and butter.
  • Add the cooled sweet potato mixture to the egg mixture and stir to combine.
  • Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
  • Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
  • Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
  • Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
  • Enjoy!
  • Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams

Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams

HONEY AND ROSEMARY SWEET POTATOES



Honey and Rosemary Sweet Potatoes image

Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.

Provided by Coco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
¼ cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
  • Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 57.7 g, Fat 4.7 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 513.4 mg, Sugar 21.1 g

SWEET-POTATO MUFFINS



Sweet-Potato Muffins image

Delicious muffins that are a little bit different than you'd expect.

Provided by jen

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 13

1 ⅛ cups packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon salt
4 cups peeled, shredded sweet potato
½ cup raisins
1 cup walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
  • Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
  • Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
  • Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g

ROSEMARY CHEDDAR MUFFINS



Rosemary Cheddar Muffins image

My 96-year-old stepmother gave me this recipe many years ago. We have enjoyed these luscious biscuitlike muffins ever since. You might not even need butter! -Bonnie Stallings, Martinsburg, West Virginia

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 5

2 cups self-rising flour
1/2 cup shredded sharp cheddar cheese
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/4 cups 2% milk
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups., Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 300mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

DELICIOUS SWEET POTATO MUFFINS



Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

Tips:

  • To ensure your muffins are perfectly cooked, preheat your oven to the correct temperature before starting the recipe.
  • Use a fork or a whisk to combine the wet and dry ingredients separately before mixing them together to avoid overmixing the batter.
  • Do not overmix the batter, as this can result in tough muffins. Mix just until the ingredients are combined and no streaks of flour remain.
  • Line your muffin tins with paper liners or grease them well to prevent the muffins from sticking.
  • Fill the muffin cups about 2/3 full to allow room for the muffins to rise.
  • Bake the muffins for the specified amount of time or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Rosemary sweet potato muffins are a delicious and nutritious snack or breakfast option. They are packed with flavor from the sweet potatoes, rosemary, and spices. These muffins are also relatively easy to make and can be enjoyed by people of all ages. Whether you are looking for a healthy snack or a sweet treat, rosemary sweet potato muffins are a great choice. Experiment with different variations of the recipe to find your favorite combination of flavors.

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