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Savoury cheese and sweet potato muffins

Mandy Mazliah
A delicious recipe for savoury cheese and sweet potato muffins that's perfect for toddler snacks, packed lunches and picnics. Recipe includes vegan adaptation.
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Snack
Cuisine British
Servings 12
Calories 174 kcal


  • 225 g plain flour I usually use wholemeal or spelt
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika optional
  • 90 g unsalted butter or dairy free spread melted
  • 175 g plain yoghurt use dairy free if vegan
  • 1 egg beaten or 1 flax egg*
  • 90 g sweet potato purée*
  • 90 g cheese eg cheddar, vegan cheddar-style cheese grated


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a 12 hole muffin tin with muffin cases.
  • Sift the flour, baking powder and paprika (if using) together into a large mixing bowl.
  • Beat the melted butter, yoghurt and beaten egg together in a separate bowl.
  • Stir the sweet potato and cheddar cheese into the flour, then add the yoghurt mixture, being careful not to over mix. 
  • Spoon equal amounts into the muffin cases and bake for 20-25 minutes until golden brown and the muffins spring back when you touch them.


  1. To make a flax egg mix 1 tablespoon ground flax seeds (linseed) with 3 tablespoons of cold water and set aside for a few minutes to thicken.
  2. Make your sweet potato purée ahead of time.
  3. Nutritional information is approximate and is intended as a guide.


Calories: 174kcalCarbohydrates: 17gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 98mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 1821IUVitamin C: 2mgCalcium: 101mgIron: 1mg
Keyword savoury muffins
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