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Cinnamon Sweet Potato Muffins

Total Time

Prep/Total Time: 25 min.

Makes

2 dozen

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky
Cinnamon Sweet Potato Muffins Recipe photo by Taste of Home

Ingredients

  • 2 cups self-rising flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 large egg, room temperature
  • 2 cups cold mashed sweet potatoes (without added butter or milk)
  • 1 cup canola oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons 2% milk
  • 1-1/2 teaspoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
  2. Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks.
  3. In a small bowl, combine glaze ingredients; drizzle over warm muffins.
Cinnamon Sweet Potato Muffins Tips

How do you cook sweet potatoes for sweet potato muffins?

Boiling is the most straightforward method for cooking sweet potatoes. Cut potatoes into 1-in. cubes and boil for 12 to15 minutes. Since you’ll be mashing the potatoes, make sure you can pierce them easily with a fork. For 2 cups mashed, you’ll need about 3 medium-sized sweet potatoes. You can use canned sweet potatoes for this recipe, but make sure they're not sweetened. Also, you may need 2 cans—1 standard 15 oz. can produces about 1-3/4 cups mashed sweet potatoes.

What can you use instead of self-rising flour?

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

How can you make sweet potato muffins your own?

There are 3 main ways to make these muffins your own—adjust the spices, add some mix-ins, or change up the glaze. For spices, consider the nutmeg that works so well in a sweet potato pie. You can also use pumpkin pie spices such as cloves, ginger and cardamom. Or make your muffins even more unique with a little garam masala or chipotle! Mix in chocolate or cinnamon chips, shredded coconuts, or nuts—pecans are a classic match for sweet potato. To change up the glaze, add a splash of bourbon for a southern-style flavor adults will love.

How should you store sweet potato muffins?

Store these sweet potato muffins in an airtight container at room temperature for up to 3 days. You can also freeze these muffins—either before or after baking. The glaze won’t freeze as well as the muffins themselves, so you may want to wait to make the glaze until you’re ready to thaw and serve, or keep the glaze in an airtight container in the refrigerator.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 muffin: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

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