Sweet Potato Muffins with Maple Glaze

Cooking From Erica’s Recipes

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1845Yesterday I said I always have sweet potatoes hanging around somewhere in the pantry or cold room, so when I saw these muffins on Erica’s blog I knew I was going to make them because I needed to clear the old batch and buy a fresh one. Erica used a ricer to mash the sweet potatoes, so her final batter was soft and smooth. My mash was rather lumpy because I used fork. The final batter was not smooth at all. It had little lumps in it, but I didn’t mind that at all. For the glaze I used Baileys Irish Cream. I can’t remember the last time I saw a bottle of bourbon, let alone opened one (LOL).

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1841I followed the recipe with very minor adjustments. I added more spices, reduced the salt, added 1 cup sugar instead of ¾ cup and used buttermilk instead of soured milk. You know my buttermilk story. Whenever I have excess, everything I cook gets a good dose of the stuff. I really enjoyed drizzling the ‘Irish cream glaze’ over the muffins. I probably ate most of the glaze. It was nice and boozy. The muffins tasted very nice. I want to thank Erica for this wonderful recipe. Please click here for original recipe. I wish you a wonderful weekend. Mine starts tomorrow at noon (LOL). I shall be diving in and out of the blog, but will mostly be enjoying the weekend.

  • Ingredients
  • 250g (2 cups, 9oz) all-purpose flour
  • 1 teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 250g (1cup, 9oz) firmly packed light brown sugar
  • 30ml (2 tablespoons) molasses
  • 60ml (¼ cup) vegetable or canola oil
  • 2 eggs
  • 1 cup cooked and mashed sweet potato
  • 1 teaspoon vanilla extract (essence)
  • 120ml (½ cup) buttermilk

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1806Please always remember to assemble all ingredients before you start. Preheat the oven to 400°F (200°C). Coat a 12 muffin tin (pan) with cooking spray or paper liners.

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1807In a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make a well in the centre

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1809In a large bowl, whisk together sugar, molasses, oil, eggs, buttermilk, sweet potato, and vanilla essence until well combined.

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1816Stir into the flour mixture until just combined (Do not overmix, otherwise they won’t wont be fluffy).

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1818My batter was a bit lumpy because I mashed the potatoes with a fork

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1820Spoon the batter, evenly, into the muffin tins. Bake 20 minutes or until a toothpick inserted in the centre, comes out clean.

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1822Let sit in the pan for about five minutes then transfer onto a cooling rack.

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1837To make the maple glaze: in a small bowl, whisk together the powdered sugar, milk, maple syrup, and bourbon. Drizzle the glaze over the cooled muffins or just dip each muffin into the glaze.

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1844I enjoyed drizzling the glaze over the muffins

Sweet Potato Muffins with Maple Glaze myfavouritepastime.com_1883

The muffins tasted very nice

Sweet Potato Muffins with Maple Glaze

  • Servings: 4-6
  • Difficulty: easy
  • Print
Preparation time: 30 minutes; Baking Time: 20 minutes; Makes: 12 muffins For Original Recipe Click here

Ingredients  

  • 250g (2 cups, 9oz) all-purpose flour
  • 1 teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 250g (1cup, 9oz) firmly packed light brown sugar
  • 30ml (2 tablespoons) molasses
  • 60ml (¼ cup) vegetable or canola oil
  • 2 eggs
  • 1 cup cooked and mashed sweet potato
  • 1 teaspoon vanilla extract (essence)
  • 120ml (½ cup) buttermilk

Maple Glaze ingredients

  • 1 cup confectioners (icing) sugar
  • 1 tablespoon milk
  • 1 teaspoon maple syrup
  • 1 teaspoon (bourbon) I used baileys Irish Cream

Instructions

  1. Preheat the oven to 400°F (200°C). Coat a 12 muffin tin (pan) with cooking spray or paper liners. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make a well in the centre
  2. In a large bowl, whisk together sugar, molasses, oil, eggs, buttermilk, sweet potato, and vanilla essence until well combined. Stir into the flour mixture until just combined (Do not overmix, otherwise they won’t wont be fluffy). Spoon the batter, evenly, into the muffin tins. Bake 20 minutes or until a toothpick inserted in the centre, comes out clean. Let sit in the pan for about five minutes then transfer onto a cooling rack.
  3. To make the maple glaze: in a small bowl, whisk together the powdered sugar, milk, maple syrup, and bourbon. Drizzle the glaze over the cooled muffins or just dip each muffin into the glaze.
  4. Note: Once glazed, don’t wrap or cover the muffins as they will form moisture, which will cause the glaze to become wet and dissolve.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

42 thoughts

    1. Hi again, Miss Beryl
      If you use water the muffins will become tough and unpleasant. But you can use other substitutes close to milk like canned coconut milk, milk, plain yoghurt, unsweetened Mala or other substitute beverages like almond milk or soy milk. I’ve never used soy milk so I am not really sure what it will taste like. Please give me a feedback if you cook anything and best wishes to everybody.
      Liz

      Reply

  2. Liz, these muffins look angelic!
    It is very hard for me to find maple syrup. Do you think honey or banana syrup will be good enough?

    Reply

    1. Hi Hari,
      Times are so busy for me. Thank you for complimenting and yes you can use honey or any other syrup that you like. There should be no problem whatsoever. Have a wonderful weekend!
      Liz

      Reply

  3. Oh man, do these look so moist and delicious!! There is no way that I’d be able to stop at one. And I’m almost worried that I wouldn’t stop at two… I keep saying to myself don’t print this…don’t print this….but it’s too late… I’m printing it. 🙂 Wonderful recipe!

    Reply

  5. If we were going to make this, there might not be enough Irish cream in the glaze since we would most likely drink most of it before cooking hehehe. These look so delicious! 🙂

    Reply

    1. Rey and Lyn
      Haha i ate most of the glaze after adding baileys no wonder my muffins are sparsely covered! Have a pleasant day!
      Liz

      Reply

  7. Wow, Liz, you did it again. Muffins! I wouldn’t mind much about those lumps you say; I’m sure they give these muffins that genuine touch 😉
    As for the maple glaze… What could I say? Everything with maple is just better ❤
    Enjoy with weekend, my precious friend!

    Reply

    1. Hi Rosa,
      I just saw your lasted post and I’m heading there now. The muffins tasted delicious. Thanks and please take care and have a great week!
      Liz

      Reply

    1. I had mine with afternoon tea…it was lovely and the left overs? for breaking the fast the next day. Have a lovely weekend, Anna.
      Liz

      Reply

    1. Of course it’s worth trying. I have made lots of cakes with sweet potato and have loved them all. Have a lovely weekend!
      Liz

      Reply

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