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

Cinnamon Sweet Potato Muffins Recipe

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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
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 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.

Directions

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

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

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
Reviewed Jun. 25, 2014

Way too much canola oil with only 2 cups of flour- next time I would use 1/2- 2/3 cup of oil -- as Rebeccaaa said they just never seemed to be totally baked. Very tender and crumbly. kaycie39

MY REVIEW
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
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
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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