Sweet potato and cinnamon muffins recipe

Name: Sweet potato and cinnamon muffins recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) sweet potato jam, or any other jam; 80 g (2.8oz) butter, soft but not melted; 300 g (10.6oz) icing sugar, plus extra to adjust consistency; 2 eggs; 180 g (6.3oz) sugar; 250 g (8.8oz) cooked sweet potato, mashed; 80 ml (2.8fl oz) vegetable oil; 50 ml (1.8fl oz) water; 200 g (7.1oz) self-raising flour; 0.75 tsp ground cinnamon

Servings: persons

1
Preheat the oven to 180C and line a muffin tin with paper cases.
2
In a large bowl beat the eggs with the sugar.
3
Add the oil and water and mix well.
4
Sieve the flour and cinnamon together before adding to the egg mixture.
5
Fold everything together before adding the sweet potatoes.
6
Pour into the muffin case filling them about 3/4 full.
7
Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
8
Remove, place on a wire rack and allow to cool fully.
9
Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
10
Carry on adding sugar until your preferred consistency has been reached.
11
Pipe the cream onto the fully-cooled muffins and enjoy.

1105

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 g (1.8oz) sweet potato jam, or any other jam, 80 g (2.8oz) butter, soft but not melted, 300 g (10.6oz) icing sugar, plus extra to adjust consistency, 2 eggs, and more.

Yes, Sweet potato and cinnamon muffins recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!