Sweet-Potato Muffins

Name: Sweet-Potato Muffins
Yield: 12 muffins
Ingredients: 1 ⅛ cups packed brown sugar; ½ cup canola oil; 1 teaspoon vanilla extract; 2 eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon freshly grated nutmeg; ½ teaspoon ground allspice; ½ teaspoon salt; 4 cups peeled, shredded sweet potato; ½ cup raisins; 1 cup walnuts

Rating: 4.37 stars

116 Ratings
100 Reviews
23 Photos

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

By jen

Gallery

Recipe Summary test

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

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Step 2
Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
Step 3
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
Step 4
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

Per Serving:

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

Reviews (100)

Most helpful positive review

SUMMER33NY

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

Helpful

(97)

Most helpful critical review

marlakay

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

Helpful

(7)

116 Ratings

5 star values: 67
4 star values: 35
3 star values: 8
2 star values: 2
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SUMMER33NY

10/16/2006

Helpful

(97)

CookinginFL

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

Helpful

(67)

Martha J. Martin

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

Helpful

(39)

SHERI BERGEN

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

Helpful

(27)

CANDIEB

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

Helpful

(20)

Sarah Jo

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

Helpful

(15)

AMYFLOYD

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

Helpful

(12)

MOMMYTLWELLS

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

Helpful

(11)

JMISSNER

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

Helpful

(11)

marlakay

04/04/2011

Helpful

(7)

More Reviews

Back to Sweet-Potato Muffins

All Reviews for Sweet-Potato Muffins

- of Reviews

Sweet-Potato Muffins

Servings Per Recipe: 12
Calories: 362.8

% Daily Value *

protein: 11 %

carbohydrates: 17 %

dietary fiber: 11 %

sugars:

fat: 25 %

saturated fat: 8 %

cholesterol: 10 %

vitamin a iu: 127 %

niacin equivalents: 22 %

vitamin b6: 11 %

vitamin c: 2 %

folate: 14 %

calcium: 10 %

iron: 11 %

magnesium: 12 %

potassium: 8 %

sodium: 9 %

thiamin: 24 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Sweet-Potato Muffins

1 of 100

All Reviews

SUMMER33NY

10/16/2006

Helpful

(97)

CookinginFL

09/01/2008

Helpful

(67)

Martha J. Martin

01/24/2011

Helpful

(39)

SHERI BERGEN

08/06/2003

Helpful

(27)

CANDIEB

10/22/2004

Helpful

(20)

Sarah Jo

12/16/2008

Helpful

(15)

AMYFLOYD

07/18/2003

Helpful

(12)

MOMMYTLWELLS

10/13/2004

Helpful

(11)

JMISSNER

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.

Helpful

(11)

marlakay