Sweet Potato Muffins With Cinnamon Sugar Topping

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/24/22
sweet potato muffins
These sweet potato muffins are jazzed up with a cinnamon sugar topping. Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
288 Calories
16g Fat
33g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 288
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 14%
Cholesterol 39mg 13%
Sodium 224mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 5%
Total Sugars 15g
Protein 5g
Vitamin C 2mg 12%
Calcium 109mg 8%
Iron 1mg 8%
Potassium 143mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These sweet potato muffins get extra texture and flavor from pecans and the cinnamon-sugar topping. You optionally can add 1/2 cup of toffee bits (Bits 'O Brickle English Toffee Bits) to the muffins or turn them into a bread. The sweet potato puree lowers the amount of oil needed in the recipe and makes the muffins very moist.

The muffins can be frozen for up to three months. If you make two batches and freeze one, you'll have a fabulous treat to serve when friends and family visit unexpectedly.

Ingredients

For the Muffins:

  • 1 3/4 cups (8 ounces) all-purpose flour

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 2 1/4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/4 cup granulated sugar

  • 1/4 cup light brown sugar, packed

  • 1/2 cup evaporated milk, or whole milk

  • 1/2 cup vegetable oil

  • 1/2 teaspoon pure vanilla extract

  • 1 1/3 cups pureed sweet potato, from a can or freshly cooked sweet potatoes

  • 1/2 cup chopped pecans

  • 1/2 cup toffee bits, or Bits 'O Brickle English Toffee bits, optional

For the Topping:

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon ground cinnamon

Steps to Make It

Make the Muffin Batter

  1. Gather the ingredients. Heat the oven to 375 F.

  2. Butter or spray the wells of a 12-cup muffin tin with nonstick cooking or baking spray. 

  3. In a medium bowl, combine the flour, 3/4 teaspoon of cinnamon, the ground nutmeg, baking powder, and salt. Stir or whisk to blend thoroughly; set aside.

  4. In a large mixing bowl, whisk the eggs. Whisk in the 1/4 cup of granulated sugar and the brown sugar, evaporated milk, vegetable oil, and vanilla extract. Add the sweet potato puree and whisk until well blended.

  5. With a spoon, stir the flour mixture into the sweet potato batter just until the dry mixture is moistened. The batter will be a bit lumpy.

  6. Fold in the pecans and toffee bits, if using.

  7. Fill muffin cups nearly full.

Make the Topping and Bake

  1. Gather the ingredients.

  2. In a small bowl, combine the 2 tablespoons of granulated sugar with 1/2 teaspoon of cinnamon.

  3. Sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture over the top of each muffin.

  4. Bake the sweet potato muffins for 22 to 26 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.

Recipe Variations

While these sweet potato muffins are delicious just as they are, every recipe can benefit from a little variation now and then.

  • Replace the optional toffee bits with 1/2 cup of dried cranberries or raisins.
  • Add about 1/3 cup of mini chocolate chips in place of or in addition to the toffee bits.
  • Use walnuts instead of pecans.

How to Make Fresh Puréed Sweet Potatoes

Scrub and peel 2 medium sweet potatoes. Cut into cubes and place in a saucepan. Cover with water. Bring the sweet potatoes to a boil over high heat. Reduce the heat to low or medium-low, cover the pan, and cook until very tender, about 15 minutes. Drain well. Pulse in a food processor until smooth. Let come to room temperature before using in this recipe.

Storage and Reheating

Freeze the muffins in a zip-top freezer bag for up to three months. Reheat single frozen muffins in the microwave for about 20 to 30 seconds (100 percent power). Or wrap frozen muffins in foil and heat in a heated 350 F oven for about 15 minutes.