Sweet potato and walnut muffins

    45 min

    These muffins are easy to make and turn out a beautiful orange colour. They are packed with the goodness of sweet potato, walnuts and cinnamon. Enjoy with your cup of afternoon tea.

    107 people made this

    Serves: 12 

    • 250g dark soft brown sugar
    • 120ml rapeseed oil
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 500g (about 2 medium sized) sweet potatoes, peeled and grated
    • 70g raisins or sultanas
    • 100g chopped walnuts

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 12-hole muffin tin.
    2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
    3. Mix together the flour, baking powder, spices, salt and grated sweet potatoes in a large bowl. Make a well in the centre, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
    4. Spoon the mixture into the tins. I like to fill each tin to the rim to make a large muffin. Bake the muffins for 25 to 30 minutes or until a skewer inserted into the middle comes out clean. Take the muffins out of the oven and run a knife carefully around each muffin, then turn over the tin and knock one edge against your work surface to release the muffins. Serve the muffins right away.

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    Reviews in English (91)


    I got 18 muffins out of this recipe I didn't have any allspice so I used mixed spice instead. Tried making them a little bit healthier by using whole flour and not peeling my potato. They turned out great! Next time I make this recipe, I'll try adding some dates instead of the raisins.  -  17 Aug 2013


    Very easy to prepare everyone loved them. But I will put less sugar next time as they were really sweet  -  05 Mar 2017


    lovely flavour. I used pecans instead of walnuts and had to bake them for much longer than the 30mins suggested as they were very moist when I inserted a skewer. I will make them again but maybe reduce the amount of sweet potato to see if I can reduce the cooking time. The sweet potato makes the muffins nice & chewy, my dad thought they contained toffee.  -  27 Apr 2013