Chef John's Sweet Potato Muffins recipe

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Ingredients

non-stick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch freshly grated nutmeg
4 large eggs
1 ½ cups white sugar
½ cup light brown sugar
1 cup vegetable oil
¼ cup melted butter
2 cups mashed sweet potato (yams)
1 cup chopped pecans, plus more for topping
2 teaspoons demerara sugar for topping

Nutrition Info

260.3 calories
carbohydrate: 29.3 g
cholesterol: 36.1 mg
fat: 15.3 g
fiber: 1.3 g
protein: 2.7 g
saturatedFat: 3 g
servingSize: -
sodium: 227.7 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.

  2. Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.

  3. In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter, whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.

  4. Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.

  5. Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes, transfer muffins to a cooling rack to cool completely.

Recipe Yield

24 muffins

Recipe Note

Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.

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