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This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are a delicious treat. —Christine Johnson, Ricetown, Kentucky
This recipe is:
Quick
Editor's Note: 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.
Nutritional Facts 1 muffin equals 225 calories, 10 g fat (1 g saturated fat), 10 mg cholesterol, 133 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Sweet Potato Muffins in Simple & Delicious October/November 2010, p59
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Reviewed on May. 07, 2013 by banamwila
Delicious and very easy recipe. I added half a cup of milk the mixture was too dry. Will make it over and over again.
Reviewed on Apr. 16, 2013 by lpka
Fantastic!!!! Made these for church worship team and twice for co-worker's. They all fight over them!!!! Will make them over and over!!
Reviewed on Mar. 03, 2013 by PhoenixOfFAIM
This is an amazing recipe! I am sure the original recipe is quite the delicious treat. My family is on a low calorie diet (and all I had were large muffin tins) so I did make a few adjustments when I made them. I reduced the oil to 2 tbsp, the sugar to 1 1/2 cup and used Whole wheat flour. I also didn't add the glaze. They still turned out sweet and wonderful though which says a lot about the quality of the original recipe. I think next time I will try reducing the sugar to 1 cup as it seems that they may still be wonderful and sweet. :) Thank you for making such an amazing recipe, and one that works so well with alterations!
Reviewed on Feb. 21, 2013 by SuziQM
Love this recipe. I used 1/2c coconut oil and 1/2c applesauce, only 1/2c sugar,1/2 whole wheat flour and 1/2 white with some ground flax meal as well. I then added some cinnamon chips and the muffins are moist and delicious! The Family says they are a keeper!
Reviewed on Dec. 16, 2012 by sestoch813
Excellent recipe, the sweet potatoes come through absolutely and they are extremely moist and fluffy. I did not use 1 cup of oil however, I used about 1/4 cup of oil and 3/4 cup of unsweetened applesauce. I also reduced the sugar from 2 cups to 1 cup. I will make again, possibly adding cranberries and cinnamon chips next time!
Reviewed on Sep. 18, 2012 by Sunshine_S
I have changed this recipe so much that I can't really rate it as it is written, but by the way my healthier versions turned out, I am sure the original is divine, also.Firstly I used wholemeal instead of white flour.I used Coconut oil instead of canolaAnd I reduced the sugar to 1/2 cup which is still plenty sweet enough.They were absolutely delicious. My husband is not a big fan of cakes and muffins, but even he liked them and my 5 year old daughter exclaimed, mummy, these are delicious - and ate 4 of them!The recipe only made about 18 muffins for me and it took a little longer to bake.Such a great way to include some sweet potato into your diet.
I have changed this recipe so much that I can't really rate it as it is written, but by the way my healthier versions turned out, I am sure the original is divine, also.
Firstly I used wholemeal instead of white flour.
I used Coconut oil instead of canola
And I reduced the sugar to 1/2 cup which is still plenty sweet enough.
They were absolutely delicious. My husband is not a big fan of cakes and muffins, but even he liked them and my 5 year old daughter exclaimed, mummy, these are delicious - and ate 4 of them!
The recipe only made about 18 muffins for me and it took a little longer to bake.
Such a great way to include some sweet potato into your diet.
Reviewed on Sep. 16, 2012 by maddogslayer29
I made these this morning they smelled wonderful and tasted amazingly awesome would definately make again. Thanks for the recipe great without the glaze
Reviewed on Aug. 31, 2012 by karen8666
I had extra sweet potatoes. Made these muffins. Did not use the glaze. AMAZING. Even some people who "do not like sweet potatoes" ate them and love them. Moist. Flavorful.
Reviewed on Jul. 22, 2012 by deannasnz
I've found a new favourite.
Reviewed on Feb. 19, 2012 by lauraseward111
Yum! So moist and tender and delicious. I'm at high altitude so usually use a bit of extra flour anyway, so I didn't do the editor's trick but just used 2 cu. all purpose flour, 3 tsp. baking powder and 1 tsp. salt, and followed the rest of the recipe. The muffins came out with a great texture and flavor, and not too sweet even with the glaze.
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