Sweet Potato Muffins

>Watch out! These unassuming little treats are addictive. You'll see why this is one of our most popular sweet potato recipes.

  • 1-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 cup chopped, toasted pecans (see Note, below)
  • 1-1/4 cups cooked, mashed sweet potatoes
  • 3/4 cup milk
  • 1/4 cup melted butter (1/2 stick)
  • 2 eggs, lightly beaten
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 425°F.
  2. Spray a muffin tin with vegetable cooking spray, or use liners.
  3. In a large bowl, combine the first six ingredients, stirring well.
  4. In a second bowl, combine the next four ingredients, stirring well.
  5. Make a well in center of the dry ingredients.
  6. Add the sweet potato mixture and stir just until mixture is combined and dry ingredients are incorporated.
  7. Fill muffin cups two-thirds full.
  8. Combine remaining 1/4 cup sugar and cinnamon.
  9. Sprinkle over each muffin.
  10. Bake for 20 to 25 minutes, or until a toothpick inserted in muffin center comes out clean.
  11. Cool in tins for 5 minutes; then turn out muffins on wire racks.

Note: Muffin Tips: Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.

Ready in: 1 Hr 35 Min-1 Hr 40 Min

Recipe editor Patricia Mitchell

Kitchen tools you'll need for Sweet Potato Muffins:
Mixing Bowls, Muffin Tin