Whole Grain Sweet Potato Muffins

By • September 22, 2011 • 12 Comments

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Author Notes: This is an easy to make, one bowl sweet potato muffin recipe -- with lots of aromatic spices. Plus, it's made with whole-wheat flour and is NOT a hockey puck. The only "extra" step is pre-roasting your sweet potatoes! Read more at http://threecleversisters.com/2011/02/11/whole-grain-sweet-potato-muffins/
This recipe was inspired by a variety of sources, including Mark Bittman and Kim Boyce.
sarabclever

Food52 Review: My husband has been on a sweet potato strike for close to a year, but I caught him sneaking a second muffin into his lunch bag for work this morning. Can there be any praise higher than that? I love the hearty nuttiness that came from using whole grain flour, and also love that these muffins don't veer into "sickly sweet dessert muffin" territory. I wound up using a few splashes of heavy cream at the end to get the dough wet enough, and I think I need to remember that for the next batch! Allyn

Serves 8 to 12

  • 2 1/2 cups whole wheat or whole wheat pastry flour
  • 3/4 cup sugar or brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1 cup mashed sweet potato (roasted)
  • 1 egg
  • 1/2 cup yogurt, buttermilk, or milk soured with one teaspoon white vinegar or lemon juice
  1. Note: If you haven't roasted your sweet potato already, pierce all over with a fork and roast for 45 minutes to an hour at 400° F until a knife slides through without resistance. Allow to cool.
  2. Preheat (or reduce, if you followed step one) the oven to 375° F. Grease or line with paper liners 12 muffin cups. Mix the dry ingredients in a large bowl. In another bowl mix together the remaining ingredients, and fold these wet ingredients into the dry mixture until just combined. This batter is thick; you may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.
  3. Fill the muffin cups approximately 3/4 of the way full and bake for 20 to 25 minutes. Allow to cool for five minutes, then twist the muffins out and set on their side over the wells in the muffin pan (as shown above). This will allow the muffins to cool without getting gummy and damp.
Jump to Comments (12)

Tags: fall, muffins, spiced, sweet potato, warm spices, winter

Comments (12) Questions (1)

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Stringio

9 days ago Lucie Robinson

These sound absolutely amazing! I just made a new Christmas cookie recipe which I know you will love. Please check it out! Oat cookies dunked in dark chocolate, topped with flaked almonds and dried cranberries. x http://juicyluciefoods...

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4 months ago Sigita

Very nice texture and flavor. I added some toasted sunflower seeds. This is certainly a recipe that you can add/delete flavors, nuts etc.
Would make again for sure.

Tomato_face

10 months ago Kels Murdoch

Made these yesterday with plain Greek yogurt + a few extra tablespoons of milk to add enough liquid, traded all the oil but a tbsp. for applesauce, and added a couple handfuls of dark chocolate chips. (Probably came out even health-conscious wise, but health-conscious isn't always my strong suit and sometime your life just needs a some dark chocolate.)

So yummy! My husband loved them, too. Thanks for sharing this brilliant recipe!

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about 3 years ago misshjf

I made these a few days ago as a way to use up some leftover roasted sweet potatoes and was thrilled with the results! The kitchen smelled so fantastic as they baked that I couldn't help myself--I ate two piping hot muffins with cold butter straight out of the oven and saved the remaining 10 for brunch the next day.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

these are SO GOOD! Try them with apple butter ...

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

They are SO GOOD! Thank you for sharing yours with us--we devoured them!

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about 3 years ago Mary-Margaret

I made these recently and they are wonderful! Using what I had in the kitchen, I substituted canned pumpkin for the sweet potatoes and sprinkled a little Turbanido sugar on top before baking. Finally -- a moist and light whole wheat muffin! Thanks for a delicious recipe!

Sara_clevering

about 3 years ago sarabclever

Hurah, great. I love your and @Grandma Kathy's idea to sprinkle on turbinado sugar.

Sara_clevering

about 3 years ago sarabclever

I'm so pleased you made these and liked these, and that you took the time to let me know! I understand about kids wanting more sugar--just today I had a savory parsnip muffin handed back to me with the comment "this is not for eating" from my three year old. (I will note all the adults who tried them like them, so we'll throw my son's opinion out).

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

My 5 year old grandson adored them.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

My 5 year old grandson adored them.

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about 3 years ago Grandma Kathy

Made these for the first time today. My husband loves them. Very aromatic, simple to make and about as healthy as possible. His high compliment? "Not too sweet!" Promised some to my grandkids for breakfast tomorrow. They may have appreciated more sugar so next time I will sprinkle a little turibano on top before baking.