Rating: 4.37 stars
116 Ratings
  • 5 star values: 67
  • 4 star values: 35
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 4

Delicious muffins that are a little bit different than you'd expect.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

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  • Whisk together brown sugar, oil, vanilla and eggs in a small bowl.

  • Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts

  • Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Nutrition Facts

363 calories; protein 5.4g; carbohydrates 51.6g; fat 16g; cholesterol 31mg; sodium 221.4mg. Full Nutrition
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Reviews (123)

Most helpful positive review

Rating: 5 stars
10/17/2006
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white flour did not you the allspice and added about half a teaspoon more of both cinnamon and nutmeg and cut down on the sugar. Came out delicious. Baking time for more like 40-45 minutes than 30. Read More
(97)

Most helpful critical review

Rating: 3 stars
04/04/2011
These really did taste good but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction with the exception of using only 1 cup of brown sugar instead of 1 1/8 cup. I do think they turned out how they are supposed to. I think I just like fluffier/cakier muffins. The texture of these was more like a cross between muffin and bread pudding. Very heavy. For a similar flavor profile in a more "muffiny" muffin I recommend the "Morning Glory Muffins I" from this site. A couple of neutral notes - these took a bit longer to bake in my oven than the recipes states. Also with a 6oz. ice cream scoop I got 15 standard-sized muffins. Read More
(7)
116 Ratings
  • 5 star values: 67
  • 4 star values: 35
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
10/16/2006
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white flour did not you the allspice and added about half a teaspoon more of both cinnamon and nutmeg and cut down on the sugar. Came out delicious. Baking time for more like 40-45 minutes than 30. Read More
(97)
Rating: 5 stars
09/01/2008
SO GOOD! I used a 40 oz. can of yams (drained & mashed) and added 1/2 c. milk...perfect - nice and moist but not dense. I was able to make 6 jumbo-sized muffins & 5 regular-sized muffins. The jumbo muffins took 32 minutes and the regular took 28 minutes. Also used dried cranberries instead of raisins. Read More
(67)
Rating: 5 stars
01/24/2011
I love this recipe, it is one of my favorites on here. I have made it several times, the only changes I make is I add 1 Tablespoon of Cinnamon and add 1/2 cup of milk, then bake it about 15 mins longer than the recipe calls for. I didn't have raisins, either so I added more walnuts. They are great for breakfast or a quick snack. Read More
(39)
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Rating: 4 stars
08/06/2003
These muffins were so moist and delicious although admittedly a bit heavy. I did use whole wheat flour which may have made them heavier but they were still so good! I used 3 average-sized sweet potatoes and shreded them finely in the food processor. I'll make these again and again! Read More
(27)
Rating: 5 stars
10/22/2004
Yum! Finally a way to get my kids to eat sweet potatoes! I left out the nuts added some milk and cooked them for 15 extra minutes they were perfect and my kids think they are cupcakes:) Surprisingly sweet and taste great! Read More
(20)
Rating: 5 stars
12/16/2008
I didn't have fresh sweet potato but I did have mashed. I used 12 oz with a little butter that had been mashed in. I changed out butter for the oil and added in one mashed banana and one chopped peeled apple. It smells in-sane. This recipe made 19 medium sized muffins. I'll update this tomorrow on how we all liked them I can't imagine we wouldn't. Read More
(15)
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Rating: 5 stars
07/18/2003
I made these for my sons ages 3 and 2 and they loved them! I didn't find them heavy at all. One large sweet potato provided the 4 cups and shredding them was made easier with my food processor. Excellent recipe that I will use many more times. Read More
(12)
Rating: 5 stars
10/13/2004
My family loved these! I used leftover pureed sweet potatoes and omitted the allspice and nuts. In the end I added a little milk to moisten up the batter. They raised perfectly and smelled like heaven while baking. The taste was just as pleasing. Will make again and again. Read More
(11)
Rating: 4 stars
01/22/2003
The taste of these are very good. My only complaint is the texture is a little dense but since they pack in so much beta-carotene I can live with it. My kids liked them too. Read More
(11)
Rating: 3 stars
04/04/2011
These really did taste good but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction with the exception of using only 1 cup of brown sugar instead of 1 1/8 cup. I do think they turned out how they are supposed to. I think I just like fluffier/cakier muffins. The texture of these was more like a cross between muffin and bread pudding. Very heavy. For a similar flavor profile in a more "muffiny" muffin I recommend the "Morning Glory Muffins I" from this site. A couple of neutral notes - these took a bit longer to bake in my oven than the recipes states. Also with a 6oz. ice cream scoop I got 15 standard-sized muffins. Read More
(7)