Cinnamon Sweet Potato Muffins
This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky
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
Reviews
This was absolutely wonderful! Needed an excuse to use the rest of my self rising flour. Very moist! Will have to make more next.
Gluten-free notes: First, I halfed the recipe because of the amount of sweet potato I had to use up . I made this with Bob's Red Mill 1:1 gluten free flour (rice/tapioca and starches) &baking powder/salt with 1 and 1/4 cup of mashed sweet potatoes (had been baked) and 3/4 cup of oil. I added pecans and an additional 7 minutes of baking time was necessary. I will most definitely make these again! Simple and delightful, fluffy and yet heavy/moist at the same time. Halfing the recipe as I did yielded 12 muffins.
I had to cook these muffins for nearly 30 minutes before a toothpick came out cleanly but even then they are very soft and dense, with no crumb and seem undercooked. I did as the recipe was written but these were not good.
They were more delicious then they were in the restaurant I would definitely recommend this recipe
I was looking for a way to use up some leftover baked sweet potatoes so I tried these muffins. WOW, they were so good! Like other reviewers, I agree they are pretty sweet and approach taking more like a cupcake than a muffin, but so delicious! I threw in some dries cranberries, and baked them for about 30 min. Took them to work, everyone loved them!
Great recipe! I’ve made it heaps of times now, however I only use 3/4 cup of sugar as I don’t like things too sweet. Always a hit.
This muffin recipe is amazing! The muffins are quick and easy to make, can handle the addition of rasins, nuts, coconut, or pumpkin seeds, are inexpensive, moist, and freeze well. Folks loved them; I took them to church, a local coffee shop and my family and friends. The muffins disappeared so fast and people were asking for more. I used White Lily self-rising flour, and added 1 teaspoon of vanilla extraxt and one teaspoon of lemon extract. (I use lemon and vanilla in my sweet potato pie recipe.) The glaze was a little too sweet, so I mixed three tablespoons of turbinao sugar and a teaspoon of nutmeg sprinkeled on the muffins before baking. That made for a nice little crunch. This recipe is a real keeper!
the recipe is not recommending 2 c. of oil/ as for the sugar I never use the sugar amount that almost all recipes say (a good rule to make)
Dear Anna,This does not call for 2 cups of oil, it is 1 cup of oil. 2 cups of sugar..This recipe is easily tweaked.. half the amount of sugar, or less.. and 1/2 a cup of oil, with 1/2 cup apple sauce..Voila! I am not a fan of oil either :)
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