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Chef John's Sweet Potato Muffins

Rated as 4.72 out of 5 Stars
57k

"Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic."
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Ingredients

35 m servings 260
Original recipe yields 24 servings (24 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
  2. Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
  3. In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
  4. Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
  5. Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

Footnotes

  • Cook's Note:
  • If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 260 calories; 15.3 29.3 2.7 36 228 Full nutrition

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Reviews

Read all reviews 42
  1. 50 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It came out alright the first time, but for some reason (the recipe's fault) they didn't come out properly the second time after I added grated corn husk and watermelon instead of flour. The tex...

Most helpful critical review

2 cups of sugar?

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Newest

It came out alright the first time, but for some reason (the recipe's fault) they didn't come out properly the second time after I added grated corn husk and watermelon instead of flour. The tex...

OK, I made a few changes to make them healthier for my picky 12 year old...I used mostly whole wheat flour, I added 1/4 cup of flax seed, used apple sauce in place of the oil, and chopped 1/2 cu...

2 cups of sugar?

Stuck with the recipe, just added some allspice. Fantastic results - people voted with their mouths, the muffins disappeared quickly. Not satisfied to wait for leftover sweet potatoes, went out ...

To make this gluten free friendly, I used Bob’s 1-1 flour. Also, I replaced the oil with applesauce, and added 1/4 cup of a flax/chia blend. They were absolutely delicious! I shared them with co...

Replaced the flour with Red Mills 1-1 gluten free flour. The muffins are oustanding, so light and full of flavor. A new favorite will be an easy staple this time of year.

Oh, wow! These were simply delicious: Moist, crunchy and just slightly sweet, the subtle flavors blended beautifully. Within hours of making 24 of them, they were gone. I shared them with friend...

I made a few changes. I added raisins and baked in loaf pan. I only made half the recipe and I added a glaze with orange juice.

Did like some other reviewers mentioned and used home made applesauce (made in Vitamix) instead of the oil. I also used only 2 cups of brown sugar ( no white sugar at all)which is plenty sweet e...