Cinnamon Sweet Potato Muffins

Name: Cinnamon Sweet Potato Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 dozen.
Ingredients: 2 cups self-rising flour; 2 cups sugar; 2 teaspoons ground cinnamon; 1 Eggland's Best 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

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

Ingredients

2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 Eggland's Best 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

Directions

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.
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.
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 until heated through, 20-30 seconds. Glaze.

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.

Nutrition Facts

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

Originally published as Sweet Potato Muffins in Simple & Delicious October/November 2010

Reviews

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Average Rating:

Pamela

May 14, 2019

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!
sylvia

Apr 14, 2019

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)
luvdemgrits

Oct 10, 2017

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 :)
Falling

Jan 10, 2017

This is a simple recipe however sweet . The second batch I added 1 cup sugar and 1 can sweetened condensed milk...perfect to my liking. I also added 1T nutmeg and 2T vanilla.
Sonja

Nov 30, 2016

This was a great recipe for sweet potato muffins. Would recommend highly.
Robbie

Nov 11, 2016

I'am a sweet potato fanatic, so this was a no brainer. The only change I made was I used 11/4 cup of sugar and no glaze. I made some for work for samples, now im selling them! I still used the amount of oil in recipe and they turned out fanastic! I also make a batch for myself and hubby at least twice a week!
Queenlalisa

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.
kittybooboo

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.
jjwells42

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.
Ellariffic

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 :(