Chef John's Sweet Potato Muffins

Chef John adds all the flavors of sweet potato pie—cinnamon, ginger, and nutmeg—to this recipe for tender and delicious sweet potato muffins with pecans.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 260 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 4 large eggs
• 1 cup vegetable oil
• 1 teaspoon kosher salt
• 1 pinch freshly grated nutmeg
• Non-stick cooking spray
• 2 teaspoons cinnamon
• 2 cups mashed sweet potato (yams)
• 1 cup chopped pecans, plus more for topping
• 2 teaspoons demerara sugar for topping
• 1.5 cups white sugar
• 0.5 teaspoon ground ginger
• 0.5 cup light brown sugar
• 0.25 cup melted butter

Recipe Instructions

Step 1

Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners; coat with cooking spray.

Step 3

Whisk white sugar, eggs, and brown sugar together in a separate bowl until light and foamy, about 2 minutes. Whisk in vegetable oil and melted butter until thoroughly combined. Add mashed sweet potatoes and 1 cup pecans; stir to combine. Stir in flour mixture until no dried flour remains, about 1 minute. Let batter rest 10 minutes.

Step 4

Spoon batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle tops with pecans and Demerara sugar.

Step 5

Bake until a toothpick inserted in centers of muffins comes out clean, about 25 minutes. Cool in tins about 10 minutes; transfer muffins to a cooling rack to cool completely.