Sweet Potato Muffins with Cinnamon-Sugar Coating

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.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Sweet Potato Muffins, Sweet Potato Muffins with Cinnamon-Sugar Coating

Prep Time 25

Cook Time 25

Total Time 50

Servings muffins

Calories 313kcal

Author Cathy Pollak

Equipment

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

Refer to the recipe post for instructions on how to bake a sweet potato for this recipe.

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented here, 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