These spiced sweet potato muffins are moist, flavorful, and perfect for any occasion. They're easy to make and a delightful treat.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the eggs, brown sugar, mashed sweet potatoes, vanilla extract, and vegetable oil. Mix until smooth.
Ensure the sweet potatoes are well mashed for a smoother batter.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ground cloves, ground ginger, and nutmeg.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the raisins gently.
Coating the raisins in a bit of flour can help prevent them from sinking.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for even baking.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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