For an extra layer of flavor, consider adding a cream cheese frosting once the muffins are completely cooled. Mashed banana can be substituted for sweet potato. For best results, use a high-quality vegetable oil with a neutral flavor. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Chef John's Sweet Potato Muffins
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING24 People
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VIEWS217
Embrace the autumnal flavors with these incredibly moist and flavorful sweet potato muffins. A delightful twist on traditional sweet potato pie, these muffins are perfectly spiced and studded with pecans, making them an ideal treat for breakfast, brunch, or a sweet afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol36 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium228 mg
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Sugar18 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners or grease well with cooking spray.
02 Step
Recipe View In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, kosher salt, baking soda, ground ginger, and freshly grated nutmeg. (2 minutes)
03 Step
Recipe View In a separate large bowl, whisk together the white sugar, eggs, and light brown sugar until light and foamy. Gradually whisk in the vegetable oil and melted butter until thoroughly combined. Add the mashed sweet potatoes and 1 cup of chopped pecans; stir until just combined. Gently fold in the flour mixture until just incorporated, ensuring no dry flour remains. Let the batter rest for 10 minutes to allow the gluten to relax. (8 minutes)
04 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops generously with additional chopped pecans and demerara sugar. (5 minutes)
05 Step
Recipe View Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean. (25 minutes)
06 Step
Recipe View Allow the muffins to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Dolores Armstrong
Apr 23, 2025Jessica: "These are the best sweet potato muffins I've ever had! The pecans add a great crunch.
Yvonne Cronin
Jan 31, 2025Kevin: "I didn't have pecans on hand, so I used walnuts instead. They were still delicious!
Malinda Langosh
Dec 20, 2024Brian: "These muffins are a welcome change from sweet potato pie. Very good!
Concepcion Parker
Dec 19, 2024Sarah: "These muffins are amazing! So moist and flavorful. I added a little extra ginger and nutmeg for a warmer spice profile.
Trinity Mccullough
Feb 5, 2024Emily: "I followed the recipe exactly and they turned out perfectly. The Demerara sugar adds such a nice touch.
Coby Hermann
Jan 25, 2024David: "My kids loved these! They disappeared in minutes. I'll definitely be making these again.
Jailyn Legros
Jan 12, 2024Michael: "I made these for a bake sale and they were a huge hit. Everyone wanted the recipe!
Shany Rodriguez
Sep 21, 2023Ashley: "Easy to make and so tasty. A perfect fall treat!