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Cinnamon Sweet Potato Muffins

Total Time

Prep/Total Time: 25 min.

Makes

2 dozen

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
Cinnamon Sweet Potato Muffins Recipe photo by Taste of Home

Ingredients

  • 2 cups self-rising flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 large egg, room temperature
  • 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

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 or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks.
  3. In a small bowl, combine glaze ingredients; drizzle over warm muffins.
Self-rising flour- More than 1 cup
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.

Nutrition Facts

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

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