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Cinnamon Sweet Potato Muffins Recipe
Cinnamon Sweet Potato Muffins Recipe photo by Taste of Home
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Cinnamon Sweet Potato Muffins Recipe

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4.5 41 41
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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
Featured In: Top 10 Muffin Recipes
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 24 servings

Ingredients

  • 2 cups self-rising flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 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

Nutritional Facts

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

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 two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.
  3. In a small bowl, combine glaze ingredients; drizzle over warm muffins.
    Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
    Yield: 2 dozen.
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.
Originally published as Sweet Potato Muffins in Simple & Delicious October/November 2010, p59


Reviews for Cinnamon Sweet Potato Muffins

AVERAGE RATING
(41)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Sonja User ID: 8976962 257469
Reviewed Nov. 30, 2016

"This was a great recipe for sweet potato muffins. Would recommend highly."

MY REVIEW
Robbie User ID: 8966309 256668
Reviewed Nov. 11, 2016

"I'am a sweet potato fanatic, so this was a no brainer. The only change I made was I used 11/4 cup of sugar and no glaze. I made some for work for samples, now im selling them! I still used the amount of oil in recipe and they turned out fanastic! I also make a batch for myself and hubby at least twice a week!"

MY REVIEW
Queenlalisa User ID: 15400 246519
Reviewed Apr. 3, 2016

"I also just added a half cup of oil like other reviewers suggested. I'm glad I did. They were plenty moist enough and probably wouldn't have turned out as well. If you like sweet potatoes they are great."

MY REVIEW
kittybooboo User ID: 8564895 246377
Reviewed Mar. 31, 2016

"This recipe comes out perfect every time I make them and they are a big hit. Surprised that this did not turn out well for some people. Didn't have to change anything."

MY REVIEW
jjwells42 User ID: 3169606 216281
Reviewed Dec. 29, 2014

"Since I love sweet potatoes I was anxious to try this. Like others I failed to read the recipe completely and only had all-purpose flour. I used that and added 1 heaping teaspoon of baking powder and a dash of salt. I also added some chopped walnuts. The batter was quite stiff, almost like cookie dough, so I added about 1/4 cup of milk. The muffins turned out perfect and are delicious. I didn't want the extra sweetness so left off the glaze. They are great with a cup of tea. I only made half a recipe so if you make the whole recipe the above amounts should be doubled."

MY REVIEW
Ellariffic User ID: 8093276 208935
Reviewed Nov. 12, 2014

"Ugh, just made these without reading reviews, and they are slimy in the center!!! Way too much oil. I remade with 1/2 cup of oil and added half a teaspoon of salt to cut the sweetness, added water to get to right consistency. I also added salt to the glaze to give it a salty sweet taste. As written, the recipe was unusable for me :("

MY REVIEW
BonnieBoop User ID: 7917410 166159
Reviewed Aug. 3, 2014

"I forgot to read the reviews before I started all saying there was too much oil, so my muffins were made following the recipe exactly. They came out PERFECT. Very tasty and they held together beautifully, which maybe due to my altitude and low humidity area. I don't think they need the glaze as they are very sweet on their own. Here's my proof. https://www.facebook.com/photo.php?fbid=10154448566085615&set=pcb.10154448566140615&type=1&theater"

MY REVIEW
Amycaramel User ID: 7850728 167380
Reviewed Jun. 15, 2014

"Wanted to give my son a healthy treat. I only used 1 cup brown sugar, 1/2 cup oil and 1/2 cup of maple syrup as 1 cup of oil seemed too much. I also used more spices including nutmeg, ginger and cardamom. Delicious."

MY REVIEW
lovin_it User ID: 3735223 97110
Reviewed Apr. 15, 2014

"Do not use Canola oil..Coconut oil is better for you, do research before cooking with any oil. I use

cinnamon applesauce in place of canola oil.. :)"

MY REVIEW
rebeccaaaa User ID: 7587693 97109
Reviewed Jan. 7, 2014

"the taste was nice but the texture bad...i keep on putting it back into the oven and it still doesn't look ready. i baked it on 400 for the past half an hour or more and it still doesn't look ready..."

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