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Cinnamon Sweet Potato Muffins Recipe

Cinnamon Sweet Potato Muffins Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings


  • 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


  • 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.

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.

Reviews for Cinnamon Sweet Potato Muffins

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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."

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."

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."

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 :("

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."

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."

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.. :)"

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..."

Reviewed Oct. 26, 2013

"A good recipe to try IF you realize the the 1 CUP of canola oil this recipe calls for is FAR too much. If you follow the recipe as printed, you'll end up with oily flour and sweet potato lumps.

Fortunately my wife and I were working together in the kitchen and when she said, " this seems like too much oil", we checked other similar recipes. Others have stated they use only 1/2 cup of oil or butter. Personally I can't stand the taste of Canola oil so we substitute like many others do. Once made correctly, the muffins come out fine, except a little too sweet for my taste."

Reviewed Oct. 8, 2013

"These muffins are downright delicious! Just made a batch this afternoon and they're half eaten already. My entire family plus my son's schoolmate loved these. Simple, moist, flavorful and delicious. I made one small addition to the recipe by adding about a 1/2 tsp or so of ground ginger because I happen to like the flavor of ginger. This is a recipe I can see myself making time and again."

Reviewed Oct. 7, 2013

"I followed the editors note for using all purpose flour, only used 1 cup of sugar, and used 1/2 cup applesauce and 1/2 cup canola oil. I threw in some dried cranberries to half of the batter and loved that addition! I did use the glaze, but didn't put the butter in it because I was lazy. I think next time, I'll just put some more of the sugar in the recipe and skip the glaze."

Reviewed Sep. 22, 2013

"These are delicious. I cut the sugar in half and used brown sugar instead of white. I used a 1/2 cup of butter instead of the oil. This recipe made 12 medium size muffins. I skipped the glaze, they were plenty sweet already."

Reviewed Aug. 24, 2013

"Very easy recipe. I added some chopped pecans and I halved the recipe,I only had 1 cup of sweet potatoes. Moist,delicious,and received many complements what more could you ask for. I also had to add about 5more minutes to the cooking time. Definitely a five star"

Reviewed Jul. 28, 2013

"Very good ! 18 muffins and took like 30 mins in fan oven of 325."

Reviewed Jul. 2, 2013

"Omitted the glaze, added walnuts, and ate 20."

Reviewed May. 7, 2013

"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 Apr. 16, 2013

"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 Mar. 3, 2013

"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 Feb. 21, 2013

"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 Dec. 16, 2012

"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 Sep. 18, 2012

"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 Sep. 16, 2012

"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 Aug. 31, 2012

"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 Jul. 22, 2012

"I've found a new favourite."

Reviewed Feb. 19, 2012

"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."

Reviewed Feb. 19, 2012

"    "

Reviewed Dec. 21, 2011

"These are wonderful even without the glaze on top!"

Reviewed Nov. 22, 2011

"Absolutely loved these muffins--they've been raved about every time I make them. I cut the oil in half and added a half-cup of applesauce to make it healthier. They turned out so flavorful and moist."

Reviewed Jul. 15, 2011

"I love anything with sweet potatoes, but my husband is a skeptic. Once I convinced him to try these muffins, he was hooked. They are so moist and flavorful. Easy to prepare as well."

Reviewed Jun. 20, 2011

"These never last long in my house when I make them. Even my friends & neighbors rave about them! The sweet glaze is just enough to top off the sweet muffins for a yummy breakfast, lunch, dinner, snack, or whenever!"

Reviewed Jun. 10, 2011

"After eating 3 of these and asking for a 4th, my 6 year old told me that I "make the best muffins ever!""

Reviewed Feb. 3, 2011

"These are yummy. I did not make the glaze because I thought there was plenty of sugar already. They are very dense, and I did cook them for an additional 5 min. (23 min total).

They also didn't rise at all...pretty flat. But the taste is great!!"

Reviewed Jan. 31, 2011

"Incredibly moist and delicious!! I live at high altitude (5500 ft) and made no corrections - came out perfect!"

Reviewed Dec. 10, 2010

"This recipe was AWESOME! I did not change a thing...It only took making these one time and my family and friends ask for them often. Thank you for such a wonderful recipe."

Reviewed Dec. 2, 2010

"I followed the recipe too, with the 1 cup canola oil, and they turned out great!"

Reviewed Nov. 4, 2010

"Yummy! Kid and hubby approved!!"

Reviewed Nov. 1, 2010

"I followed the recipe exactly--at first I thought 1 cup of canola oil sounded like too much. It was a thick batter but the muffins were moist and delectable. Brought them to the office and got raves!"

Reviewed Oct. 31, 2010

"I think there is a mistake in the amount of canola oil in this recipe. My muffins sunk in the middle and took another 13 minutes to be mostly done. I would cut it in half next time. Are there any corrections for this recipe?"

Reviewed Oct. 27, 2010

"Mild and delicious! I added half a cup of water to the batter, as it was too thick to work with. The glaze is delish! This recipe is certainly a keeper!"

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