Make Ahead

Whole Grain Sweet Potato Muffins

September 22, 2011
1 Rating
Photo by Bobbi Lin
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
This recipe was inspired by a variety of sources, including Mark Bittman and Kim Boyce. —sarabclever

Test Kitchen Notes

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
In This Recipe
  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.

See what other Food52ers are saying.

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    Robin O'D
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.