With sweet potatoes and cozy spices, these cakey muffins are perfect for brunch or breakfast on chilly mornings. Brushed with butter and rolled in a cinnamon-nutmeg-sugar blend, they capture all the textures of a cinnamon-sugar cake doughnut—minus the fuss of frying. This is a must for your fall baking list.
The Perfect Buttermilk Sweet Potato Muffin
If you’ve been experiencing a flush of cool weather in your area, let these cinnamon-sugar sweet potato muffins, filled with a handful of seasonal ingredients, lure you to the kitchen and right into fall baking mode.
Related: Sweet Potato Cranberry-Chocolate Muffins
The tender texture and tangy taste of these muffins can be accredited to not only the sweet potatoes, but a buttermilk-whole milk batter that pulls all the flavors together. The crunchy outer coating makes for an interesting contrast and just leaves you wondering if this is really just a doughnut in muffin form.
I recently made a double-batch of these doughnut-esque muffins for a breakfast gathering and needless to say they disappeared quickly. You’re going to make these on repeat.
Why You’ll Love This Fall Muffin Recipe
- If you’re baking sweet potatoes for dinner the night before, toss in an extra to make these muffins the next day. You’ll save yourself a step.
- These sweet potato muffins really capture the season when it comes to flavor and aroma. It’s one of best fall season treats.
- There’s something special about the subtle hint of nutmeg in the cinnamon-sugar coating, it’s a small detail that makes a big impact.
- You get to experience a rendition of a cinnamon-sugar doughnut without the mess of frying. Basically a nostalgic taste with a convenient, baked twist, with lots of rustic charm.
How to Bake a Sweet Potato
This recipe calls for baked sweet potato (just like sweet potato pie) that has been pureed. You’ll want the sweet potato to be completely cooled before adding it to any other ingredients. If you baked your sweet potato the night before and it’s cold from refrigeration, make sure to bring it to room temperature before adding to this recipe.
- Set your oven to 400°F (200°C). Wash and scrub the sweet potato thoroughly.
- Pierce the sweet potato a few times with a fork or knife. Place it directly on the oven rack or on a baking sheet.
- Bake for 45-60 minutes, depending on size. It’s done when a knife easily pierces through.
- Remove skin when cooled.
Ingredients
For the Muffins:
- All-Purpose Flour: Forms the base structure of the muffins.
- Baking Powder: Acts as a leavening agent for a light and airy texture.
- Table Salt: Enhances overall flavor.
- Baking Soda: Helps with the muffins’ rise.
- Nutmeg: Adds a warm and nutty flavor to the muffins.
- Buttermilk and Whole Milk: Contribute to the moist and tender crumb.
- Sweet Potato Puree (from one baked sweet potato): Infuses natural sweetness and moisture.
- Vanilla Extract: Enhances the overall flavor profile.
- Unsalted Butter: Adds richness to the batter.
- Brown Sugar: Provides a deeper, caramel-like sweetness.
- Eggs: Bind the ingredients together and contribute to the muffins’ structure.
Cinnamon-Sugar Coating:
- Granulated Sugar: Adds sweetness to the coating.
- Cinnamon: Infuses a classic cinnamon flavor.
- Nutmeg: Adds a a warm and aromatic note.
- Unsalted Butter: Binds the sugar and spices, while creating a delicious coating for the muffins to roll in.
Substitutions and Variations
Muffin Substitutions:
All-Purpose Flour: You can experiment with whole wheat flour or a gluten-free flour blend for a different texture.
Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
Whole Milk: You can use any milk alternative like almond milk, soy milk, or oat milk.
Sweet Potato Puree: Pumpkin puree can be a great substitute for sweet potato puree.
Unsalted Butter: Coconut oil or a plant-based butter alternative can be used for a different flavor.
Brown Sugar: You can use granulated sugar or coconut sugar as a substitute.
Topping Substitutions:
Granulated Sugar: Brown sugar can be a delicious alternative.
Unsalted Butter: You can use coconut oil or a vegan butter substitute for brushing and rolling the muffins.
Muffin Variation Ideas:
Fold in a handful of chopped nuts like pecans or walnuts into the batter for added texture and nutty flavor.
Mix in diced apples or golden raisins to the batter for a burst of fruity sweetness.
Drizzle the cooled muffins with a simple maple glaze made with powdered sugar and maple syrup.
Create a cream cheese filling by blending cream cheese, sugar, and vanilla. Swirl it into the batter before baking.
Add a teaspoon of ground ginger to the batter for a hint of warmth and spice.
Fold in chocolate chips or chunks into the batter.
Infuse a citrusy twist by adding orange zest to the batter or the sugar coating.
Create a crumbly streusel topping with a mixture of flour, sugar, and butter to sprinkle over the muffins before baking.
How to Make Sweet Potato Muffins
Step 1: Preheat your oven and generously coat a 12-cup muffin pan with nonstick spray.
Step 2: In a bowl, whisk together muffin dry ingredients.
Step 3: In another, larger bowl, blend buttermilk, milk, sweet potato puree, and vanilla.
Step 4: Using an electric mixer (hand held or stand), cream together butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition. Gradually alternate between stirring the dry and wet mixtures into the butter mixture, starting and ending with the dry ingredients—be mindful not to overmix.
Step 5: Fill each muffin cup halfway and bake, until a toothpick inserted into the center comes out clean.
Step 6: In a shallow dish, combine granulated sugar, cinnamon, and nutmeg. Once the muffins are warm but manageable, remove them from the pan, brush with melted butter, and roll in the sugar mixture for a delectable coating. Serve them up warm and enjoy!
Check the recipe card at the end of the post for full instructions.
Storage and Freezing Tips
If you plan to consume the muffins within 1-2 days, store them in an airtight container at room temperature.
For an extended shelf life, especially in warmer climates, you can store the muffins in the refrigerator. Place them in an airtight container or sealable plastic bag.
Sweet potato muffins freeze well. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
When ready to enjoy frozen muffins, thaw them in the refrigerator overnight or at room temperature for a few hours. You can also warm them briefly in the oven or microwave.
Keep the muffins away from direct sunlight and moisture to prevent them from becoming soggy.
Expert Tips
- Bake the sweet potatoes until they are very tender. This ensures a smooth puree and enhances the natural sweetness of the muffins.
- Puree turns out a lighter and more airy muffin instead of just mashing it.
- Allow ingredients like eggs, buttermilk, and butter to come to room temperature before incorporating them into the batter. This promotes even mixing and a smoother texture.
- When combining wet and dry ingredients, mix only until they are just incorporated. Overmixing can lead to dense muffins – this is so important for a less dense muffin!
- Use a cookie scoop or spoon to ensure each muffin cup is filled uniformly. This helps the muffins bake evenly.
- If possible, use freshly grated nutmeg for a more intense and aromatic flavor.
- Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack. This helps prevent them from becoming too moist.
Frequently Asked Questions (FAQs)
Can I make these muffins ahead of time? Yes! Bake and store the muffins in an airtight container. Warm them in the oven or microwave before serving for that fresh-baked taste.
Any tips for a gluten-free version? Use a gluten-free flour blend in place of all-purpose flour. Ensure other ingredients, like baking powder, are also gluten-free.
Can I reduce the sugar in the recipe? Yes, you can adjust the sugar to suit your taste. Keep in mind that sugar contributes to the muffins’ texture and moisture.
How do I prevent the muffins from sticking to the pan? Ensure the muffin pan is well coated with nonstick spray or use paper liners to prevent sticking. Allow the muffins to cool slightly before removing them from the pan.
Can I skip the cinnamon-sugar coating? While the coating adds a delightful touch, you can skip it if you prefer a simpler muffin. Adjust the sugar and spice levels in the batter to your liking.
This post may contain affiliate links. Please read my disclosure policy.
Sweet Potato Muffins with Cinnamon-Sugar Coating
Ingredients
Sweet Potato Muffin Ingredients:
- 2-1/2 cups all-purpose flour
- 1-1/2 tsps. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/3 cup buttermilk full-fat is best
- 1/3 cup whole milk
- 1/2 cup sweet potato puree (from a baked sweet potato)
- 1 tsp. vanilla extract
- 1 stick (8 tbsps.) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs
Cinnamon-Sugar Coating Ingredients:
- 1/2 cup granulated sugar
- 2 tsps. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 stick (8 tbsps.) unsalted butter, melted
Instructions
How to Make Sweet Potato Muffins:
- Preheat your oven to 350°F and generously coat a 12-cup muffin pan with nonstick spray.
- In a bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg.2-1/2 cups all-purpose flour, 1-1/2 tsps. baking powder, 1/2 tsp. table salt, 1/4 tsp. baking soda, 1/4 tsp. ground nutmeg
- In a large bowl, blend buttermilk, milk, sweet potato puree, and vanilla.1/3 cup buttermilk, 1/3 cup whole milk, 1/2 cup sweet potato puree (from a baked sweet potato), 1 tsp. vanilla extract
- Using an electric mixer (hand held or stand), cream together butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition. Gradually alternate between stirring the dry and wet mixtures into the butter mixture, starting and ending with the dry ingredients—be mindful not to overmix.1 stick (8 tbsps.) unsalted butter, room temperature, 3/4 cup light brown sugar, 2 large eggs
- Fill each muffin cup halfway and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Coating the Sweet Potato Muffins with Cinnamon-Sugar:
- In a shallow dish, combine granulated sugar, cinnamon, and nutmeg. Once the muffins are warm but manageable, remove them from the pan, brush with melted butter, and roll in the sugar mixture.1/2 cup granulated sugar, 2 tsps. ground cinnamon, 1/4 tsp. ground nutmeg, 1 stick (8 tbsps.) unsalted butter, melted
Notes
Nutrition
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KathyB. says
These look delicious. Even though I am not a sweet potato lover, these could help me add sweet potatoes to my diet, in dessert !I think I will be baking these for the Thanksgiving and Christmas holidays . I might even put these in place of the sweet potato dishes that usually occupy the center of the Thanksgiving table , but rarely are consumed !
clumbsycookie says
Oh Cathy they are beauties! I thought they ere those donut-muffins I see everywhere now and I would be happy, but these sound even better with the sweet potato! Gotta start potato baking myself too!
Debbie says
I tried to take a bite out of my computer screen.
Lisa@The Cutting Edge of Ordinary says
I’ll take 2 to go with a large milk. Thank you.
Laura says
Muffin temptress…
Leslie says
Oh you soooo know I will be making these, cause I just can shake Joe the Plumber from my mind!!!hehehehehe
Teri says
MMMMMMMMMMMMMMMMMMMMMMMMMN! I’m going to have to make this recipe.
Teri
Mental P Mama says
Must have one of those muffins. Immediately.
Asthmagirl says
Those muffins look fabulous! I have fond memories of your peanut butter muffins getting me through the big illness earlier this year! The curative properties of muffins!
The candle is awesome too!
Patricia Scarpin says
They look like doughnuts!
Amanda Louden says
I love it. I think I will try to make them with coconut and oat flours….
Harmony says
These look fabulous…..the boys will love them…thanks!
Fran says
Oh my….and I thought I would start my diet today…..
Fran
Loving Annie says
That looks so incredibly good. And here I sit on an empty stomach and with a protein shake to look forward to as breakfast – Grrrr. But ohhhh, I’d rather look at the picture than not 🙂
Jennifer says
Oh I wish I had one (or 2!) right now! Those look incredible!!
Jennifer says
I made something really similar to this only it didn’t have the sweet potatoes in it. I’m going to try these really soon…they would be perfect on a cold, weekend morning!
Marjie says
In my world, muffin is a magic word! These look great – please send mine soon!
tipper says
I love sweet potatoes-the muffins look great! Love the candle too.
annie says
I don’t care for sweet potatoes. Do you think pumpkin puree would work?
Choosy Beggar Tina says
Ooh, I do love me a sweet potato muffin! Particularly one that looks like a cinnamon sugar donut hole. Mmmm…
Egghead says
Ooh these look terrific! I can’t wait to try them and that spider web candle is cute.
SnugBug says
I LOVE sweet potatoes and sugar…these look fabulous and will taste great from now til T-Day when I go sweet potato bonkers! YUM!!
Dee says
Hmmm… I’m not sure those muffins are even legal, Cathy. I’m off to check out that Ho Down now; I must be living under a rock 🙁
Rachel (S[d]OC) says
You had me at the brush with butter. I can just taste these by looking at them.
dawn says
You know at first I thought they were something else and then as I continued to read I saw sweet potato in there and then buttermilk! You are insanely smart woman. God these look so damn delish.
Bunny says
Yes this is like a donut muffin! I’ve got to make these!! They look amazing!!
Christie @ fig&cherry says
These were absolutely amazing! So perfect.
Lisa says
These look so perfectly wonderful. I love sweet potatoes! Making them into an almost donut-like cinnamon sugary muffin is inspired political therapy.
Debbie in CA : ) says
Yum YUM Yummy YUM! I just bought the most BEAUTIFUL sweet potato at the market. Dare I sacrifice him to this sugary madness? Hmmm … I can always get another beauty later. Let’s go for it! I shall make a SUPER healthy potage to rest alongside this gorgeous “treat” muffin. Dinner’s all set … I’m off to play. (Hmmmm … subliminal message coming in: GO CLEAN COBWEBS!)
Deborah says
Yes, yes – I must try these right away!
krysta says
how in the heck are you so prepared? i’m mean wow! i guess i’m making these. yummy
Deba says
I can’t to make them again, absolutely delish!
Cassie says
OMG!!!!!!!!!!! My mouth is watering!!!!!!
RobinSue says
Now that’s a muffin. Great Recipe! Beautiful color inside, love sweet potatoes!
m says
Thanks for the recipes!
Lore says
May I eat the entire batch please? Pretty please 😀
melissa says
I wish I had one right now to eat with my morning coffee. It’s rainy and still dark outside but at least it’s not snowing!I recently had a bottle of your wine and it was amazing as hell! You are so talented.
Katrina says
Looks divine! I just bought sweet potatoes today. Just wondering, do they stay good for a couple days or seem a lot more dry the next day?
Amber says
I don’t think these look like muffins. They look like round donuts. Muffins look healthy. These look delishes.
Becky says
Those muffins look sinfully delicious! There are so many recipes on the web, on blogs alone, that I will cooking/baking for the next ten years. Update: I made them, out of this world!
Scary Mommy says
Oh, my. Yummmmmmmmm. And the title is perfect!
imbeingheldhostage says
anything with sweet potatoes is all me!! These look delicious…yum.
Blond Duck says
Those muffins look sooooo good! I’ve got to try this. I simply can’t pass it up.
Teri says
Oh sweet yummy goodness… I’ve always told my family, when things seem as bleak as bleak can get, make muffins! As long as you have good food in the house, things just… seem a little better. When my kids have “their worst day EVER” I make my special “pumpkin pecan” muffins. That puts a smile on every time!I’m making these today… I think I need a smile. Thanks.
chanelireli says
Those looks absolutely delicious!
ELRA says
Cathy dear,These muffins were sinfully good. Absolutely loved them.
that girl down south says
ooh that looks absolutely shameful!
I’ll have to try that some day when my diet conviction wears off.
Margaret says
I have no words to describe the wonder of these beautiful muffins. They look fantastic. These will be the next ones I try. Yummy!!!
Mark says
Will you PLEASE patent the smell o vision!!! I think I might be baking this weekend…do you think they would work with some good ol’ southern yams?Just wondering. Did I mention that I secretly think I am in love with you?
annbb says
They were delicous!
Amber says
Augh, I still can’t remember how to spell delishous. What a moron. Anyways, I always appreciate and love your comments but I do not expect them so give your self a break if you need or want too. But…I was hoping you would see the table setting stuff with the wine corks because I thought of you when I was doing the write up and uploading the photos. I almost wrote “And for Cathy…” but wasn’t sure if you would have known. I am glad you enjoyed them. Till tomorrow.
Tater Mama says
Heaven help me, those look good enough to just walk up and slap somebody!How do you do it?
Shirley says
Okay, these are on my “to do” list for the weekend. I know they will work the “amnesia magic” that you mentioned. 😉
Flea says
But the muffins – can I eat them on my new low-fat diet?
Erin says
Oh good grief, Cathy. WHY do you do these evil, EVIL things to me? WHY?
Those look so yummy.
Karen Deborah says
yes those look good enough to eat! Send mine by overnight express. What did you fix with them?
Tammy says
Even my bulldog is looking at my laptop and drooling!! (I tried to get a picture, but drool is hard to capture)
I am definately making these this weekend….I could eat sweet potatoes or potatoes any time, any place! yum
Pam says
Those look so amazing – I could eat a few (or more) of them. I love the cinnamon/sugar topping.
Dr. John says
And so my recipe folder gets thicker and thicker. But this one is a keeper, was absolutely wonderful.
Mr. R.F. says
I Love you!
Kate says
They turned out so yummy!
noobcook says
The cute dark brown hue and the sugar on top 🙂 I love these.
grace says
these’d be pretty dang yummy without the lovely cinnamon-sugar coating, but come on. that’s not making it fair to me–i could never resist ’em now. 🙂
Katie says
This is my kind of muffin. It almost looks like a donut!
jennielynn says
Oh my lord…I just drooled on my keyboard.
Chris says
Yumm! I’m making these this weekend. Thanks for the recipe!
Graeme says
Wow – What a lovely colour.
And you just can’t get anything wrong with Cinnamon Sugar. 🙂
Carolyn Jung says
I bet these are super moist, too. I like the addition of sweet potato. That way you can con yourself into thinking these are really good for you when all you care about is getting your teeth into that spectacular sugary, buttery topping.
Leonor de Sousa Bastos says
What a lovely and tasteful muffin!!
I just love sweet potato!!
🙂
Chet says
Is it poor form to lick or nibble off the coating first and THEN eat the inerds? Because that’s what I did.![Hey-I have an entirely non-sexual proposition for you…sending you a note now.
Kevin says
Just look at that cinnamony and sugary goodness!
Laura says
OMG those look so good they should practically be illegal.
Marysol says
I know these must be outrageously good because I’ve made a similar version (minus the pumpkin purée), called Dirt Bombs.
Your rendition is one I must try this fall because I love pumpkin…and I need an excuse to make these delectable morsels.
Jude says
Wow. Loving the perfect domed tops.
maris says
Wow – everything about this muffin was seriously delicious. You are the sweetest person I know, full of sunshine and hugs every time I see you! Miss you.
Dana says
WOW — these look fantastic! Question: In a pinch, could you substitute pumpkin for the sweet potatoes?
Saylor says
This muffin was so good, I’ve made it so many times!
Julie says
I tried this recipe, and it is awesome! Very much like a light cake donut, but not crazy sweet. Crazy moist, though, which is a great thing! Thanks for sharing!
Brid says
These were amazing!
Leslie says
i just made these muffins and they are delicious! they are like a churro combined with…a muffin. thanks for posting this recipe, i was looking for something to do with my leftover sweet potatoes and this was perfect!
Tracey says
These were awesome. I have been wanting to make them since I came across this recipe about 2 weeks ago. YUM! It is always good when a new recipe you are craving to try is as satisfying as you hope it will be. Thank you so much for posting it and giving me a new recipe I will come back to time and time again.
Mmmmm says
Just made these. I mashed the sweet potato and put an extra half cup in there, and they were still light and airy. I had a lot of melted butter left over. I think you could probably use 3/4 of a stick and still be OK. Worth making.
Stacy says
These were brought in by a co-worker for a morning meeting and we all went nuts! Will make this weekend for the family. VERY VERY good! Thanks for all the cute pix with the recipe!! A “no brainer”.
Gasparzinha says
I just made the muffins and absolutely loved them!
Claudi says
I made them for a BBQ today. I used organic no fat vanilla yoghurt instead of the butter milk, replaced 2/3 of the flour with whole grain flour and added some ground flax seeds as well as some left over grated carrots and reduced the sugar a little. Everybody (picky kids included) loved them. Great!!!
Hannah says
Thanks so much for this recipe it is HEAVEN on earth!!!
Hannah says
I just made these and they are heaven on earth!!!! Thanks so much for the recipe!!!
Heather28Hardin says
Have made these 4x and they are amazing!
Diana says
Absolutely delicious.
Angelique says
Hi there. Thank you so much for this recipe. I was looking up a recipe for sweet potato muffins and this is hands down the best. They are delicious! My toddler loves sweet potatoes. This week he was assigned to bring muffins for his pre-school class. Despite the sugar I anticipate this to be a hit.
Alex says
Wow. I just made these muffins yesterday and they are amazing! They are so addicting. We started a new family tradition every year to do Thanksgiving breakfast with my in-laws, this dish will be front and center on the table indeed! Thanks so much!
Kate says
Oh my word, these look absolutely divine! Definitely going into my muffin repertoire! Thanks so much for posting this!
natcasinon says
I feel strongly about it. If possible, as you gain expertise, would you mind updating this site with more information?
Steve says
Those muffins look amazing. I love cinnamon.
Bob says
Sweet potato muffins are amazing. I’m baking these this weekend for sure.
Steve says
Pumpkin muffins with cinnamon are very similar (of course) and very good. I make those, but have never tried sweet potato muffins.
Adella says
I made these muffins yesterday and they were so indescribably delicious, I had to make a triple batch today. I handed them out with my sons Halloween/birthday party invitations and everyone went crazy for them!
A secret to bringing out the sweet potato flavor is to bake the sweet potatoes instead on boiling them. Baking intensifies their flavor were as boiling has a tendency to sap it out. Just my two cents!
Thank you for the amazing recipe! They are so worth falling off the diet wagon!
Tiffany says
I’ve featured this recipe on my blog.
macki says
This recipe was presented in a way that you knew two things: It would be easy to follow and come out perfectly. Done and done. Fantastic. Thank you for adding a perfect finishing touch to our holiday. 🙂
glenda says
Im going to make these for Thanksgiving. (today). they look great.
Cindy says
Just made these for breakfast this morning. They are good, moist. I would make these again. Thanks for sharing.
Rosine says
I have tried it and it came out delicious. making it again as I am typing. Thanks for sharing
SUSAN SLEAR says
Can I bake these ahead and freeze? Would they be OK when defrosted? I’m baking ahead for a party of 100+ people and making an assortment of mini muffins. I think these would be a great addition but I have to bake ahead and freeze. Then they have to travel 5 hours by car. Do you think these would work? What are they like on day 2? Have you ever had the self control to leave some to find out?