Traditional Sweet Potato Muffins
Submitted by 50554
Traditional sweet potato muffins loaded with raisins, walnuts, and butter. Rich, bakery-style muffins with cinnamon-sugar topping that bake to golden perfection.
YIELD
24 servingsPREP
20 minCOOK
30 minREADY
50 minThese traditional sweet potato muffins are the real deal, packed with butter, raisins, and walnuts for bakery-quality richness.
Mashed sweet potato blends with softened butter and sugar, creating a tender crumb studded with chopped raisins and crunchy walnuts. Cinnamon and nutmeg add warmth to every bite.
A cinnamon-sugar sprinkle on top creates a sweet, sparkly crust that makes these muffins irresistible warm from the oven. They freeze beautifully for make-ahead breakfasts.
Pro Tips
- Use room temperature butter and eggs for smoothest batter
- Chop raisins to distribute flavor throughout each muffin
- Don’t skip the cinnamon-sugar topping; it’s essential
- Freeze baked muffins and reheat in the microwave for quick breakfasts
Ingredients
Directions
Thoroughly grease 24 muffin cups or prepare with paper liners.
Preheat oven to 400℉ (200℃).
Beat 1¼ cups sugar, sweet potatoes and butter until smooth.
Add eggs and blend well.
Sift together flour, baking powder, spices and salt.
Add alternately with milk to sweet potato mixture, stirring just to blend; do not overmix.
Fold in raisins and nuts.
Spoon into muffin cups.
Mix remaining sugar with cinnamon and sprinkle over muffins.
Bake until muffins test done, about 25 to 30 minutes.
Serve warm.
Muffins may be frozen and reheated.
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