Sweet Potato Cinnamon Muffins

Quick answer

Total time: 42 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Sweet potato cinnamon muffins combine mashed steamed sweet potato with a neutral oil batter seasoned with ground cinnamon.

Let 180 g steamed sweet potato release its excess steam, mash it until no firm lumps remain, and loosen it into a thick puree with part of the measured 90 ml milk. In a separate bowl, mix 1 egg, 80 g sugar, and 60 ml neutral oil until the sugar is evenly moistened, then blend in the sweet potato puree. Sift together 170 g cake flour, 1.5 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1 g salt over the wet mixture. Fold only until the dry flour disappears. If the batter is too stiff to fall from the spatula, add the reserved milk in 10 ml increments and stop when the batter drops slowly. Fill the lined muffin cups to about 80 percent of their height and place them in the 180°C oven for 20 to 22 minutes. The muffins are ready when the tops have risen and a skewer shows no wet batter. Leave them in the tray for 5 minutes, then transfer them to a wire rack to cool. Preparing the oven and lined tray before mixing allows the finished batter to be portioned and baked without waiting.

Ingredients

servings

IngredientAmountUnit

steamed sweet potato180 gg

cake flour170 gg

baking powder1½ tsptsp

ground cinnamon1 tsptsp

sugar80 gg

egg1 eaea

milk90 mlml

neutral oil60 mlml

salt1 gg

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Preheat the oven fully to 180°C and line the muffin tray with paper liners.

Keep the prepared tray nearby so the batter can go straight into the oven once it is mixed.
2

Step

Let the 180 g steamed sweet potato release excess steam, then mash it until no firm lumps remain.

Add part of the 90 ml milk and loosen it into a thick, smooth puree.
3

Season

In a bowl, whisk the egg, 80 g sugar, and 60 ml neutral oil until the sugar looks moistened.

Add the sweet potato puree and mix until the batter base is evenly blended.
4

Season

Sift in 170 g cake flour, 1.5 teaspoons baking powder, 1 teaspoon cinnamon, and 1 g salt.

Fold gently only until dry flour disappears, stopping before the batter becomes elastic or heavy.
5

Step

If the batter feels too stiff, add the remaining milk in 10 ml increments, stopping when it drops slowly from the spatula.

Fill each liner about 80 percent full and lightly level the tops.
6

Heat

Bake at 180°C for 20 to 22 minutes.

Remove the muffins when the tops are domed and a skewer shows no wet batter. Leave them in the tray for 5 minutes, then transfer them to a rack to cool.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Mash 180 g steamed sweet potato without firm lumps and loosen it into a thick puree with part of the measured milk.
Finish cue: Bake at 180°C for 20 to 22 minutes.
Avoid this: Overmixing can make muffins tough.