Cinnamon Sweet Potato Muffins
Total TimePrep/Total Time: 25 min.
- 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
- 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
- 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 NoteAs 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 Facts1 each: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.
Jul 13, 2020
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.
Jun 29, 2020
They were more delicious then they were in the restaurant I would definitely recommend this recipe
Apr 5, 2020
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!
Jun 9, 2019
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.
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!
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)
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 :)
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.
Nov 30, 2016
This was a great recipe for sweet potato muffins. Would recommend highly.
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!