Sweet Potato Muffins

Sweet Potato Muffins

I hate myself when I don’t make a batch of muffins on the weekend. The self loathing is real every morning when I go to reach for something easy or want that one extra thing to pack in Scarlett’s lunch and come up empty. Muffins are just that one extra thing in the house that can take the pressure off.

We have an awesome organic, local and natural product grocer here in the city called The Sweet Potato. It’s one of a few small grocers that I frequent. One of the reasons I hit up this particular store is because I love their bakery’s sweet potato muffins. It’s a massive baked treat with bits of real sweet potato and a sweet glaze over the top. I usually eat it as I shop and then hand an empty muffin paper to the cashier when I check out. I’ve always wanted to try to replicate it and finally did here. It has the same impossible moistness, delicate warm spiced flavour but I omitted the sweet glaze because, apparently, I hate happiness.

This time of year, we eat a lot of sweet potato in our home. I usually throw one or two in the oven when I’m baking other things like a weeknight dinner. This way I have them pre-cooked and at the ready for a baking project or a dinner main and/or side. Scarlett will often just eat one filled with leftovers like chili as a lunch or dinner on a busy night. Although my favorite way to use them is mashed in these muffins or for our sweet potato pancakes. Our pancake recipe is coming soon but, in the meantime, make the muffins. You’ll thank me in the morning.

Photo by Jasmine DeBoer

Sweet Potato Muffins

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Breakfast, Snack
Servings 12 muffins


  • 11/2 cups spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • pinch clove
  • 1 large sweet potato, baked and mashed use 1 1/2 cups worth or try canned mashed, sweet potato
  • 6 tbsps butter, melted
  • 2/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup milk


  • Preheat oven to 400. Spray a 12-count muffin tin tray with non-stick spray or add cupcake liners.
  • Wrap your sweet potato in foil, puncture with air vents and bake in the oven until fork tender, about 35 to 45 minutes. Mash the sweet potato in a large bowl.
  • In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, nutmeg and clove. Set aside.
  • Mix the butter, brown sugar, egg, vanila extract and milk into the mashed sweet potato. Add the dry ingredients and beat until combined.
  • Spoon the batter into each muffin cup filling to the top. Bake the muffins in the oven at 375 for 25 -30 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a bit and then move them to a wire rack to continue to cool.
  • Muffins will stay fresh in an air-tight container on the counter for a few days or in the refrigerator for one week.

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