Brown Sugar Glazed Sweet Potato Muffins

Ready to sneak in more veggies? Me too! Although I do have to admit to a questionable level of healthiness on these muffins even with the sweet potato on account of all the sugar. But man, are they ever good. The brown sugar and cinnamon glaze is what puts them over the top for me. I could eat that stuff with a spoon.

Silky smooth orange batter ready to bake.

Fresh from the oven, pre-glaze.

Post glaze.

5 from 2 votes
Brown Sugar Glazed Sweet Potato Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Breakfast
  • 1 cup plain Greek yogurt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 2 eggs
  • 2/3 cup pureed sweet potato (about 1 medium sweet potato)
  • 1 tsp vanilla
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 2 cups all purpose flour
  • 2 Tbsp butter melted
  • 1 1/4 cups powdered sugar
  • 1 tsp cinnamon
  • 3 Tbsp brown sugar
  • 2 Tbsp milk
  1. Preheat oven to 375F. In a large bowl, beat the sugar and wet ingredients until smooth. Add in the baking powder and spices and beat again, then gradually add the flour 1/2 cup at a time, beating between additions. When all the flour is incorporated, lightly spray a muffin tin with oil (or use liners) and spoon the batter into the pan. Bake for 22-25 minutes. 

  1. Melt the butter in a microwave safe bowl and stir in the other ingredients until combined. Remove muffins from oven and let them cool for 20 -30 minutes before glazing and serving. Refrigerate in an airtight container for up to a week.


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