Tuesday, October 29, 2024 · 103 Comments

Sweet Potato Muffins with Cinnamon Sugar Coating

I love these sweet potato muffins for breakfast – cakey, spiced, and perfect for chilly mornings. With a buttery cinnamon-sugar finish, they bring all the doughnut vibes without the frying.

Sweet Potato Muffins

Sweet potato muffins are perfect for getting into that fall baking mode. The tender texture and tangy flavor come from the sweet potatoes and a buttermilk-whole milk batter that really ties everything together. Plus, the crunchy coating gives them a nice contrast, making you wonder if you’re actually biting into a doughnut.

I find myself whipping up a double batch of these doughnut-like muffins quite often, and they vanish in no time. Trust me, once you try them, you’ll want to make these on repeat.

Why I Love This Recipe

If I’m baking sweet potatoes for dinner the night before, I toss in an extra to make these muffins the next day, saving myself a step.
These sweet potato muffins are seriously doughnut-like – definitely a win!
The subtle hint of nutmeg in the cinnamon-sugar coating, is a small detail that makes a big impact.

Ingredients

Here’s what gives these sweet potato muffins their soft, doughnut-style charm.

All-purpose flour – structure with a soft bite.
Baking powder – the lift.
Table salt – always.
Baking soda – helps them puff and stay tender.
Nutmeg – that warm, fall spice that sneaks into everything.
Buttermilk and whole milk – moisture and mellow tang. If you’re more in a pumpkin mood, my pumpkin buttermilk muffins use the same idea with buttery streusel on top.
Sweet potato purée – natural sweetness and color.
Vanilla extract – background note.
Unsalted butter – richness that pulls it all together.
Brown sugar – for depth and caramel edge.
Eggs – the binder.
Granulated sugar – the coating crunch.
Cinnamon – part of that cinnamon-sugar magic.

How to Make Sweet Potato Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get started)
Preheat the oven to 350°F (177°C) and coat a 12-cup muffin pan with nonstick spray.
Step Two (the dry mix)
In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg.
Step Three (the wet mix)
In another bowl, whisk the buttermilk, milk, sweet potato purée, and vanilla until smooth.
Step Four (bring it all together)
In a large bowl, use an electric mixer to cream the butter and brown sugar until fluffy. Beat in the eggs one at a time. Alternate adding the dry and wet ingredients, beginning and ending with the dry mix. Stop as soon as everything looks combined — thick batter is what you want.
Step Five (bake)
Fill each muffin cup about halfway. Bake for 25 minutes, or until a toothpick in the center comes out clean.
Step Six (the coating)
Mix the granulated sugar, cinnamon, and nutmeg in a shallow dish. When the muffins are still warm but easy to handle, remove them from the pan, brush with melted butter, and roll each one in the cinnamon sugar mix.

Recipe Tips

Here are some tips to make your sweet potato muffins turn out perfectly.

Bake the sweet potatoes until they’re super tender. This helps create a smooth puree and really brings out that natural sweetness in the muffins.
Pureeing gives you lighter, airier muffins instead of just mashing them up, which is a total win.
Let things like eggs, buttermilk, and butter sit at room temperature before mixing them into the batter. This helps everything blend together better and gives you a smoother texture.
When you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your muffins dense, and nobody wants that.
Use a cookie scoop or a spoon to fill each muffin cup evenly. This way, they all bake uniformly and come out just right.
If you can, grab some freshly grated nutmeg for a way more intense and aromatic flavor—it makes a difference.
Let the muffins cool in the pan for about 5-10 minutes before moving them to a wire rack. This helps keep them from getting too moist.
While the coating adds a nice touch, you can skip it if you prefer a simpler muffin.

Storage and Freezing

Here’s how to keep your sweet potato muffins fresh for as long as possible.

If you’re planning to eat the muffins within a day or two, just pop them in an airtight container at room temperature.
For longer storage, especially if it’s warm out, stick them in the fridge. Just make sure they’re in an airtight container or a sealable plastic bag.
Sweet potato muffins freeze well. Wrap each one up in plastic wrap and toss them in a freezer-safe bag.
When you’re ready to enjoy the frozen muffins, let them thaw in the fridge overnight or just leave them out at room temp for a few hours. You can also give them a quick warm-up in the oven or microwave.
Keep the muffins out of direct sunlight and moisture to keep them from getting soggy—no one likes a mushy muffin.

MORE MUFFIN RECIPES

Check out more of my delicious muffin recipes that are perfect for any season.

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Print Recipe

5 from 40 votes

Sweet Potato Muffins with Cinnamon-Sugar Coating

These sweet potato muffins are perfect for breakfast—cakey, spiced, and made for chilly mornings. With a buttery cinnamon-sugar finish, they bring all the doughnut vibes without the frying

Prep Time25

Cook Time25

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Sweet Potato Muffins with Cinnamon-Sugar Coating

Servings: muffins

Calories: 313kcal

Author: Cathy Pollak

Equipment

Ingredients

cooking spray

Muffins:

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

Coating:

1/2 cup granulated sugar
2 tsps. ground cinnamon
1/4 tsp. ground nutmeg
1 stick (8 tbsps.) unsalted butter, melted

Instructions

Preheat the oven to 350°F and generously coat a 12-cup muffin pan with nonstick spray.
cooking spray
In a bowl, whisk the flour, baking powder, salt, baking soda, and nutmeg together.
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 the buttermilk, milk, sweet potato puree, and vanilla until smooth.
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 (handheld or stand), cream the butter and brown sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Gradually alternate adding the dry and wet mixtures to the butter mixture, beginning and ending with the dry ingredients—take care 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 about 25 minutes, or until a toothpick inserted into the center comes out clean.
For the coating, combine the granulated sugar, cinnamon, and nutmeg in a shallow dish. When the muffins are warm but easy to handle, remove them from the pan, brush with melted butter, and roll each 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

Sweet Potato: This recipe calls for baked sweet potato 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.

For optimal outcomes when making these sweet potato muffins, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Sweet Potato Muffins with Cinnamon-Sugar Coating

Amount Per Serving (97 g)

Calories 313 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 13g81%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 63mg21%

Sodium 218mg9%

Potassium 107mg3%

Carbohydrates 46g15%

Fiber 1.3g5%

Sugar 24g27%

Protein 5g10%

Vitamin A 196IU4%

Vitamin C 0.1mg0%

Calcium 80mg8%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 40 votes