Cinnamon-Sugar Apple & Sweet Potato Muffins are made for the fall! They’re tasty, tall, and filled with the flavors of the season. Dig into these muffins while they’re slightly warm for a cozy treat.
The fall season is upon us (even if only on the calendar here in Phoenix!) and I’m so excited! I am bummed that I won’t be going out much (or even to the office) this season in my cozy sweaters and boots, so I’m going to focus on food. Let me tell you, I’m focused on these yummy Cinnamon-Sugar Apple & Sweet Potato Muffins!
These muffins are filled with good ingredients, they bake up tall, and they’re quite easy to make. I love how the cinnamon-sugar sprinkled on top gets crispy and crackly while the muffins bake.
If you’re into seasonal treats, you’ll also love these Cinnamon-Sugar Coated Chocolate Donut Holes!
I loooove sweet potatoes (Sweet Potato Nachos with Avocado Crema, anyone?), and I was thrilled that our weekend farmer’s market box was loaded with sweet potatoes.
There are all kinds of things I love to make with sweet potatoes, like these Sausage, Sweet Potato & Spinach Quinoa Bowls with Egg and this pretty Sweet Potato and Spinach Galette.
Our box had a bunch of apples in it, too. It was so nice to wash my apples and not have to work hard to scrub off that waxy buildup like you find on grocery store apples. We don’t always get a farmer’s market box of fresh fruit and veggies, so I really appreciate it when we do.
As I stared at the sweet potatoes on my counter, I couldn’t think anything new and exciting to do with them. I thought about quick bread, salads, and hash, but I finally focused my thoughts on muffins.
This recipe is slightly adapted from one I found on the William Sonoma site. I’m so glad I came across it, and I know I’ll be making Cinnamon-Sugar Apple & Sweet Potato Muffins all season long!
What you need to know about Cinnamon-Sugar Apple & Sweet Potato Muffins:
- When you don’t have enough leftover mashed sweet potatoes for more than one person, but a little too much for a single serving, use them to make these muffins!
- If you can’t wait for leftovers, make sure you mash your sweet potatoes so they’re nice and creamy. Add a touch of milk or even orange juice to the mix if you’d like.
- Add your favorite nuts, pumpkin seeds, or dried cranberries to the muffin batter for more interest.
- Serve these muffins as part of a lovely brunch, or as an afternoon snack.
Are you looking to get into the spirit of the season? Make a batch of Cinnamon-Sugar Apple & Sweet Potato Muffins. You’ll love them!
Patricia Conte/Grab a Plate
Yields Makes 12 muffins
You'll love these soft muffins for their fabulous flavors!
5 based on 5 review(s)
- 1-2 tablespoons melted butter
- 1-3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups cooked and mashed sweet potato
- 1/2 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 teaspoon pure vanilla extract
- 1 cup peeled and diced apple
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- Preheat the oven to 400 degrees F. Use a pastry brush to coat the wells of a 12-count muffin tin with the melted butter. Set aside.
- In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder, and salt. Whisk to combine and set aside.
- In a large bowl, Add the sugar, eggs, oil, milk, and vanilla extract. Use a hand mixer to blend until combined.
- Add the sweet potato and mix for a few minutes to combine.
- A little at a time, add the flour mixture to the sweet potato mixture. Blend until combine, but don’t over mix the batter.
- Fold the diced apple into the batter and stir to combine.
- Fill the wells of the muffin tin 3/4 of the way full with the batter.
- In a small bowl, combine the sugar and cinnamon for the topping.
- Evenly spoon over each of the filled muffin wells.
- Bake for about 20 minutes or until golden and a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let stand for a few minutes before removing each muffin from the tin and transfer to a cooling rack.
These muffins were slightly adapted from a recipe on the Williams Sonoma site.
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