Chef John's Sweet Potato Muffins

Chef John's Sweet Potato Muffins

Chef John

"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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35 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 6
  1. 7 Ratings

Most helpful positive review

OK, I made a few changes to make them healthier for my picky 12 year old...I used mostly whole wheat flour, I added 1/4 cup of flax seed, used apple sauce in place of the oil, and chopped 1/2 cu...

Most helpful critical review

2 cups of sugar?

Most helpful
Most positive
Least positive

OK, I made a few changes to make them healthier for my picky 12 year old...I used mostly whole wheat flour, I added 1/4 cup of flax seed, used apple sauce in place of the oil, and chopped 1/2 cu...

This is a very light, tender and incredibly flavourful muffin. I cut the oil down to 2/3 c. and had to bake them a bit longer but they were delicious.

2 cups of sugar?

These are good muffins. I altered the recipe- used whole wheat flour, fresh grated ginger, substituted applesauce for oil. The muffins turned out perfectly flavored and moist. I made a tin of m...

My wife and I gave up sweets for lent so I used stevia for the white sugar and a little allspice instead of brown sugar. Like other reviews I used applesauce instead of oil. It was AMAZING!

I made these with a bag full of sweet potatoes that were about to turn. I omitted the nuts and sugar topping. Also instead of cooking spray, I coated the bottom of the muffin tins with butter th...

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