Sweet Potato Muffins
Prep time
Cook time
Total time
The perfect answer to left over sweet potatotes. These muffins are full of warm spices, nuts and raisins, and a sprinkle of sugar on top.
Recipe type: Dessert | Muffins
  • ⅔ cup baked sweet potato, cooled to room temperature
  • ¼ cup unsalted butter, melted and cooled
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup milk (preferably whole milk)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup toasted walnuts or pecans, coarsely chopped
  • ¼ cup chopped golden raisins
  • ¼ teaspoon grated lemon zest (about half of 1 lemon)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
Preheat oven to 400 degrees F. Lightly grease a standard 12 cup muffin pan or line with paper cups.
  1. In a large mixing bowl, combine sweet potato, butter, ½ cup sugar, egg, and milk; using a wooden spoon or wire whisk, stir or whisk together until well blended. Add flour, baking powder, baking soda, salt, ½ teaspoon cinnamon, and nutmeg; stir just until blended. Add nuts, raisins, and lemon zest; lightly stir to mix in.
  2. Fill muffin cups ⅔ full.
  1. In a small bowl, combine 1 tablespoon sugar and ¼ teaspoon cinnamon. Sprinkle tops of each muffin with ¼ teaspoon sugar cinnamon mixture.
  2. Bake: Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from muffin pan and cool on a wire cooling rack.
Recipe Notes
Pan: One 12 Cup Standard Muffin Pan Prep: Greased or Paper Cups Oven Temp: 400° Yield: 12 Muffins Storage: Tightly Wrapped, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/muffins-and-scones/sweet-potato-muffins/