Sweet Potato-Nutella Muffins

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I find it genuinely ridiculous that something as absurdly-delicious as my beloved sweet potato could also be so impressively nutritious.


No, not here. I made peace with this apparent oxymoron years ago. And have continually stoked the symbolic-fire that is my romance with the best-of-both-worlds spud.

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Is it even actually a spud?

If it’s not, it should be. A real (stud) spud.

My darling sweet potato and I maintain the sort of relationship in which we support each other in all of our pursuits and endeavours. Sweet potato lends my grumbly-stomach a helping hand in the most delicious and nutritious of ways, and I seek to give sweet potato its due; finding new and interesting ways to shine light on its beautiful and tasty orange flesh.

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These sweet potato-nutella muffins are my newest exploit in my mission to pay proper homage to my longtime, loving, partner.

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They’re good. Really good. The muffin batter is stuffed full of pureed sweet potato and whole wheat flour and built up around a dollop of, I-shouldn’t-ever-be-allowed-to-buy-it-because-it’s-much-too-delicious, nutella. When the tops of the baked muffins are brushed with a teensy bit of melted butter and then dipped in cinnamon-sugar, omg., the mighty sweet potato is glorious and victorious yet again.

And I reap the fringe benefits.

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Sweet Potato-Nutella Muffins

1 3/4 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
1/4 cup extra virgin olive oil
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup pureed sweet potato
1/2 cup milk
1/4 cup nutella

2 Tbsp melted butter
1/3 cup granulated sugar
1 Tbsp cinnamon

1. Preheat oven 375°F. Grease a standard muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together the oil, brown sugar, egg, vanilla, sweet potato and milk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide 2/3 of the total batter amongst the muffin cups. Spoon 1 tsp of nutella into the center of each. Top with the remaining batter, being careful to cover, but not disturb, the dollops of nutella.
6. Bake for 18-20 minutes. The tops of the muffins should spring back when they are touched.
7. While the muffins are in the oven, melt butter in a pot on the stove. Combine granulated sugar and cinnamon in a small bowl.
8. When the muffins are cool enough to handle, brush the top of each muffin with the melted butter, then dip them in cinnamon sugar.
**Serve them warm or fully-cooled; delish either way!

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Recipe adapted from here.