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Almond and Orange Spiced Sweet Potato Muffins

These delicious sweet potato muffins have a warm orange flavor, a crunchy cinnamon almond topping, and a hint of fall spice.

Course Muffins, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


Almond Topping

  • 1/3 cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • zest of half an orange
  • 2 Tablespoons butter melted
  • 1/3 cup sliced almonds


  • 2 Eggs
  • 1/2 cup granulated sugar
  • 1/2 cup oil
  • 1/2 cup milk
  • zest of half an orange
  • 1 14-oz can sweet potatoes drained and mashed
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 teapoons baking powder
  • 1/2 teaspoon salt


  1. In a small bowl, mix together the topping ingredients until crumbly and set aside.
  2. Preheat the oven to 400 degrees. Grease or line a standard muffin tin and set aside.
  3. In the bowl of a stand mixer or in a bowl with a whisk, beat together the eggs, sugar, oil, milk and orange zest for 1 minute. Beat in the mashed sweet potatoes until smooth and evenly distributed.
  4. Add all the dry ingredients on top and then whisk until just combined - do not over mix (it's fine if the batter is slightly lumpy).
  5. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full. Sprinkle the topping over the muffin batter.
  6. Bake until golden brown and the tops spring back when you press them gently with your finger, about 20-25 minutes.
  7. Let cool for 5 minutes, then remove the muffins carefully from the pan and let cool completely on a wire rack.

Recipe Notes

You can use fresh sweet potatoes if you'd rather. You'll need 14 ounces of sweet potatoes (about two regular-sized ones) - peel them, cut them into chunks and boil in hot water until tender, about 15-20 minutes. Then mash them or blend them in a food processor until pretty smooth.

Adapted from the Williams-Sonoma Muffins cookbook