Whole Grain Sweet Potato Muffins

I love the hearty nuttiness that came from using whole grain flour, and also love that these muffins don’t veer into “sickly sweet dessert muffin” territory. Recipe developed bar Sara from Three Clever Sisters in partnership with Food52.  Photo courtesy of Bobbi Lin.

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Votes: 21
Rating: 3.33
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Servings 12muffins
Prep Time 10minutes (+ 45 for roasting sweet potatoes)
Cook Time 20 - 25minutes
Submitted By sarabclever
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 21
Rating: 3.33
You:
Rate this recipe!
Servings 12muffins
Prep Time 10minutes (+ 45 for roasting sweet potatoes)
Cook Time 20 - 25minutes
Submitted By sarabclever
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Note: If you haven't roasted your sweet potato already, pierce all over with a fork and roast for 45 minutes to an hour at 400° F until a knife slides through without resistance. Allow to cool.
  2. Preheat (or reduce, if you followed step one) the oven to 375° F. Grease or line with paper liners 12 muffin cups. Mix the dry ingredients in a large bowl. In another bowl mix together the remaining ingredients, and fold these wet ingredients into the dry mixture until just combined. This batter is thick; you may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.
  3. Fill the muffin cups approximately 3/4 of the way full and bake for 20 to 25 minutes. Allow to cool for five minutes, then twist the muffins out and set on their side over the wells in the muffin pan (as shown above). This will allow the muffins to cool without getting gummy and damp.
Recipe Notes

I wound up using a few splashes of heavy cream at the end to get the dough wet enough, and I think I need to remember that for the next batch!

This recipe was inspired by a variety of sources, including Mark Bittman and Kim Boyce.

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