Moist Sweet Potato-Spice Muffins

Incredibly moist and delicious whole wheat muffins with grated sweet potato and warm spices.

My love for sweet potatoes began much earlier in life – a sweet potato, slow roasted in open fire for couple of hours (guessing…), it was fully charred and almost black on the outside. We had to split it open and gently scoop the flesh with a spoon, trying to avoid the black burnt parts, it was Heaven!!!!!

Thankfully, sweet potatoes are available year round and is a staple in our home. They are loaded with beta-carotene, complex carbohydrates, dietary fiber, vitamins and minerals – it is one power house in the produce section. Kids love the sweet flavor and munch on sweet baked fries like candy and I love the versatility of this root in sweet and savory dishes- more choices!

The convenience of this muffin is that it does not require cooked sweet potato. Please don’t get me wrong, mashed cooked sweet potato puree adds a wonderful moisture and flavor to baked goods and I totally love them. That said, it also involves planning ahead (up to several hours or a day). So, this recipe comes handy on such occasions or all for that matter, because this is so wonderfully moist and delicious and the recipe couldn’t be any simpler –

Combine all dry ingredients in a bowl.

Combine all wet ingredients in another bowl.

Stir dry into wet, stir in grated sweet potatoes and chopped walnuts.

Transfer to pan, sprinkle additional walnuts on top and bake, voila! So simple.

My obvious preference was to use all whole wheat flour ( its all about sneaky nutrition, right?) but after couple of tries I settled with this ratio. This yielded a much tender and super soft muffin. Tenderness for the win!!!

Can you all see this soft, fluffy texture? And the taste is A-M-A-Z-I-N-G


-Peel the skin off a medium sweet potato and grate on the coarse side of your box grater. Measure 2 cups for the recipe

– Try to use only freshly grated Nutmeg, it makes a huge difference when compared to the pre ground ones. Buy whole nutmegs and  grate some with a microplane or the finest grater you have on hand.

Skill level – Intermediate

Moist Sweet Potato-Spice Muffins


3/4 cup whole wheat flour

1/4 cup + 1 tablespoon all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg, freshly grated

2 large eggs, beaten lightly

1/2 cup golden brown sugar, packed

1/2 cup greek yogurt

1/2 cup vegetable or canola oil

2 cups coarsely grated sweet potato, refer notes

1/2 cup walnuts, chop coarsely


1. Preheat oven to 350 degrees F. Line a standard muffin pan with 11 paper liners and set aside.

2. In a small bowl, whisk together first 8 ingredients (flour through nutmeg) and set aside.

3. In another large bowl, whisk together eggs, brown sugar, greek yogurt and oil until smooth. Stir in the flour mixture until just combined (do not over mix). Now, stir in the grated sweet potato and half the chopped walnuts, until thoroughly combined.

4. Divide batter evenly into prepared muffin cups (about 2/3 full). Sprinkle remaining chopped walnuts on top.

5. Place pan in the middle rack of the oven and bake for about 25 minutes or until a toothpick inserted in the middle comes clean.

6. Place pan on a wire rack to cool completely.

Makes 11 muffins

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      1. Hi Amanda, Check out this recipe for sweet potato muffins with only all purpose flour -
        Hope it helps:)

  1. i like the sound of not having to cook the sweet potatoes ahead of time! i’m impatient and don’t like to wait for them to cool, so i usually run the risk of burning myself while peeling them. oops. anyways, these sound delicious! and theoretically i like the sound of all whole wheat flour too, but sometimes they’re just a bit toooo healthy.

  2. Wow, we love sweet potatoes at home and this is such a fantastic way to use them,in a muffin. I cannot wait to try this recipe. And I love your pictures, it really looks stunning.

  3. I just made these, followed recipe to a T, and after cooling I tasted one, and the bottom of the muffin cup was all oily???? Any thoughts?

    1. Hmm… Was the muffin ok other than this issue? My guess would be either flour was a little less or the oil was a touch more or egg was smaller one. At times, liquid measuring cup can be tricky. Sorry that you had this problem with the recipe.

  4. I’ve made these twice, so delicious. Problem is they sink in the middle. I baked for 27 minutes and still really, i don’t want to say “uncooked” but not firm. They do not look anything like picture. Still, so good. Any thoughts…..

    1. Hi Kali, from my baking experience, I’d say that this is mostly because of being removed from the oven before having a chance to fully bake. But, the fact that the muffins are being in the oven for 27 minutes, yet not cooking all the way through, puzzles me. Is the oven set at the right temperature? Because 27 mins is plenty of time to bake any standard muffin. Hmm.. have you had issues with other baked goods? or is this the only one?? I really wish that I could be of more assistance 🙂

      1. Hi Maria, thanks for getting back to me. Answering your questions, the oven temperature was correct and I’ve had no problems with other recipes. I’m thinking of adding 1/4 cup more flour or wringing out some of the moisture in the sweet potatoes. (I actual use garnet yams, my favorite) What do u think???
        Like i said, they’re so yummy but soggy.

        1. I use the more commonly found jewel sweet potatoes and there is no moisture when grated. As you say, that could be the issue. Adding more flour might make them a touch more dense and less sweet, I’d go with wringing out the moisture. Hope it works:) So glad that you love the recipe😊

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