• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 18,586 other subscribers

  • Click the photo to check out my twins, Anne Parker and Leigh Harper’s website, The Southern Twins

  • ATTENTION!

    The content of my entire web site is protected by the Digital Millennium Copyright Act.Content theft, either print or electronic, is a Federal Offense. If you wish to repost to your site, please ask for permission. Please do not copy the recipes or the photos and post on your site or on any social media platform without permission. .
  • HOW TO PRINT RECIPES ON THIS WEBSITE.

    PRINTING RECIPES

    Click on the title of the recipe, then look at the bottom of that recipe and you will see a picture of a printer. Click that and you should be able to print the recipe. You can delete the picture by “checking” no images at the top of the page and if you hold your mouse over any part of the text you want to delete, it will turn yellow and you can delete that part. You can also “save” the recipes by clicking on “PDF”.

  • Follow Me on Pinterest
  • CONTACT ME

    My e-mail address: the southernladycooks@gmail.com
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

SWEET POTATO MUFFINS

Sweet Potato Muffins - Copy

These Sweet Potato Muffins are wonderful with coffee or a glass of milk as a snack.  They heat up well in the microwave, can be frozen to use at a later date or just slather them with butter while still hot for a delicious muffin anytime.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 stick butter or 1/2 cup or 8 tablespoons, melted

3/4 cup white granulated sugar

2 eggs

1 packed cup sweet potato, cooked and mashed (could use canned)

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup raisins (Optional)

1/2 cup nuts (Optional) I use walnuts. Pecans are good, too.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.  Mix together melted butter, sugar, eggs, sweet potato, buttermilk and vanilla extract with mixer.  Add dry ingredients and continue to mix. Fold in raisins and nuts mixing with a spoon.  Spray a 12 cup muffin pan with cooking oil. Fill cups 1/2 to 3/4 full.  Bake in preheated 350 degree oven 25 to 30 minutes checking for doneness as ovens vary.  Makes about 18 muffins depending on the size you make them.  Enjoy!

If you like this recipe, you might also like my recipe for Best Pumpkin Muffins.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

8 Responses

  1. Your Sweet & Pumpkin Muffin recipes are looking wonderfully yummy

    I’m here at Sweet Maggie’s Yellow Haired Grandmother suggestion.
    If she recommends we know it’s gotta be good.

    Thanks for sharing your muffin secrets. :-)

    Hugs

  2. I can’t have cows milk proteins, would you recommend soy milk, almond milk, goats milk or water instead of buttermilk?

  3. Thanks for sharing.I like any way you cook sweet potato. Again thank you.

  4. I’m gonna pin this – as well as your Best Pumpkin Muffins !

  5. This looks good but I like to change things around and was thinking of adding Egg Nog instead of butter milk,I love Egg Nog.

  6. I definitely will be making these muffins this weekend for my company…they look delicious! Really enjoy your recipes–your pictures are fabulous and you sure do a great job on everything! Thank you!

Leave a Reply