Sweet Potato Muffins Recipe

Name: Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. brown sugar, packed; 1 tsp. ground cinnamon; 1 1/2 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. allspice; 1/3 c. packed brown sugar; 1 c. canned sweet potatoes, mashed; 3/4 c. buttermilk; 1/4 c. vegetable oil; 1 egg, beaten

Servings: persons

2 Tbsp. brown sugar, packed
1 tsp. ground cinnamon
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. allspice
1/3 c. packed brown sugar
1 c. canned sweet potatoes, mashed
3/4 c. buttermilk
1/4 c. vegetable oil
1 egg, beaten

1
Preheat 425u00b0 oven.
2
Grease 12 muffin cups.
3
Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon.
4
Set aside.
5
Sift next 6 ingredients in large bowl.
6
Stir in 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, egg and oil.
7
Stir into dry mixture until just combined.
8
Fill muffin tins 2/3 full.
9
Sprinkle with cinnamon mixture.
10
Bake 14 to 16 minutes.

983

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 Tbsp. brown sugar, packed, 1 tsp. ground cinnamon, 1 1/2 c. all-purpose flour, 2 tsp. baking powder, and more.

Yes, Sweet Potato Muffins 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.

Sweet Potato Muffins

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