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

Course Breakfast, Dessert, Snack

Cuisine American

Keyword 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

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