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

Cinnamon Sweet Potato Muffins Recipe

Read Reviews (33)
4.63 33
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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 King Arthur Unbleached 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(33)

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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...

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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.

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