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Country Sweet Potato Muffins
(4 Votes)
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- SERVES
- 12
- COOK TIME
- 15 Min
Move over blueberry and cranberry muffins! Country Sweet Potato Muffins are making a name for themselves. These muffins have the comforting tastes of a pumpkin pie with a hearty yet delicate, moist texture.
What You'll Need
- 1 1/4 cups old-fashioned rolled oats, divided
- 1 1/4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (15-ounce) can sweet potatoes or yams, drained and mashed
- 1 cup packed light brown sugar, divided
- 1/3 cup vegetable oil
- 1/4 cup skim milk
- 1 egg
- 2 teaspoons vanilla extract, divided
- 1 tablespoon butter, melted
What to Do
- Preheat oven to 400 degree F. Line 12 muffin cups with paper baking cups.
- In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well.
- Stir in the sweet potatoes, 3/4 cup brown sugar, the oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill muffin cups 3/4 full with batter.
- In a medium bowl, combine remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over batter. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Serve warm, or allow to cool before serving.
Notes
If you liked this sweet potato recipe, be sure to check out our recipe for Sweet Potato Pancakes!
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 288
- Calories from Fat 78
- Total Fat 8.7g 13 %
- Saturated Fat 1.8g 9 %
- Trans Fat 0.1g 0 %
- Protein 5.5g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 18mg 6 %
- Sodium 142mg 6 %
- Total Carbohydrates 48g 16 %
- Dietary Fiber 2.8g 11 %
- Sugars 20g 0 %
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steinert 5714632
Nov 20, 2014
Made these last night and my house smelled amazing- I doubled the recipe and it made 30 good sized muffins! I brought them into work and I received lots compliments on them. I DID have to use 2% milk because I didn't have any skim on hand. Great recipe. I will make these again.
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Cakelady 38
Feb 03, 2014
I bake and freeze sweet potatoes at Thanksgiving when they are on sale. Would 1 1/2 cups of mine be about the same as the 15 oz. can drained. These sound yummy.
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TanyaCat68
May 01, 2012
Mr. Food, I love your site & recipes but I would love it even more if you included the calories, fat, etc. info as well. Just a suggestion, please think it over. Thanks!!
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Lou Anne
Oct 27, 2010
When our children were little.they swore they hated sweet potato. So I told them the pie, bread, cake etc. were pumpkin. Now they love them both. Thanks
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