Muffin

Whole Grain Sweet Potato Muffins

~ Girl Named Allyn ~ 3 Comments

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Food52 asks for recipe testers from time to time, and I thought that these sweet potato muffins were something I’d be likely to make anyway, so I might as well try the recipe for them. I’m so generous

Josh has been on a sweet potato strike for close to a year, but I caught him sneaking a second muffin into his lunch bag for work this morning. Can there be any praise higher than that?

I love the hearty nuttiness that came from using whole grain flour, and also love that these muffins don’t veer into “sickly sweet dessert muffin” territory. I wound up using a few splashes of heavy cream at the end to get the dough wet enough, and I think I need to remember that for the next batch!

Whole Grain Sweet Potato Muffins- from this recipe

  • 2.5 c. whole wheat flour
  • 3/4 c. packed brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg (freshly ground, if possible)
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/4 c. melted butter
  • 1/4 c. vegetable oil (next time, I’ll use coconut oil)
  • 1 c. mashed roasted sweet potato 
  • 1 egg
  • 1/2 c. buttermilk, or milk soured with one teaspoon white vinegar or lemon juice, plus extra as needed

If you haven’t done so, roast your sweet potato. Preheat the oven to 400 degrees, prick the skin of the sweet potato several times with a fork, and place on a foil lined baking sheet and roast for about 1 hour, or until very soft. Let cool, mash, and set aside.

Set the oven to 375. Line 12 muffin cups with paper lines and set aside. Whisk together the dry ingredients in a large bowl, making sure to break up any large lumps of brown sugar. In a smaller bowl, mix the remaining ingredients until smooth. Fold the wet ingredients into the dry ingredients until just combined. The batter will be very thick, and it might be necessary to add a few more splashes of milk/buttermilk to get all of the ingredients fully incorporated.

Fill the muffin liners about 3/4 of the way, and bake for 20-25 minutes until the tops have started to brown slightly. Remove from the oven and let cool for about 5 minutes, and then either turn on their sides in the muffin tin or remove to a cooling rack to cool completely.

Grab at least one while still warm, cover in butter, and eat, standing in the middle of the kitchen.