Recipes Bread Quick Bread Recipes Muffin Recipes Chef John's Sweet Potato Muffins 4.7 (71) 55 Reviews 18 Photos Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 19, 2020 Save Rate Print Share Add Photo 18 18 18 18 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 24 Yield: 24 muffins Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Cook's Note: If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl. I Made It Print 185 home cooks made it! Nutrition Facts (per serving) 260 Calories 15g Fat 29g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 260 % Daily Value * Total Fat 15g 20% Saturated Fat 3g 15% Cholesterol 36mg 12% Sodium 228mg 10% Total Carbohydrate 29g 11% Dietary Fiber 1g 5% Total Sugars 18g Protein 3g 5% Vitamin C 1mg 2% Calcium 40mg 3% Iron 1mg 5% Potassium 127mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.