How to Make Chef John's Sweet Potato Muffins - A Step-by-Step Guide

Chef John's Sweet Potato Muffins are a delightful twist on the classic muffin recipe. These moist and tender muffins are perfect for breakfast, as a snack, or even as a healthy dessert option. The warm, cozy flavors of sweet potato, cinnamon, and nutmeg come together in a deliciously spiced treat that is sure to become a new favorite in your household.

What sets these muffins apart is the use of sweet potato, which not only adds a natural sweetness and depth of flavor, but also contrib...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 24
  • Yield: 24 muffins

  • Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
  • Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
  • 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.
  • Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
  • 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.
  • Nutrition

    260 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 36mg
    • Sodium: 228mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 40mg
    • Iron: 1mg
    • Potassium: 127mg