Sweet Potato Muffins
These Sweet Potato Muffins are healthy, moist, and delicious. The crunchy topping is out of this world. You have to make them to believe it.
Servings: 12
Ingredients
- 1 cup all purpose flour
- 2 tablespoons ground flax seed meal
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ½ cup brown sugar, tightly packed
- 1 large sweet potato, yields 1 cup mashed
- ½ cup olive oil
- ⅓ cup water
- 1 tablespoon vanilla extract
For the Crumb Topping
- 2 tablespoons cold butter
- ¼ cup pecans, roasted and chopped
- ½ cup brown sugar, packed
- ⅓ cup all purpose flour
Optional Simple Glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk, to desired consistency
Instructions
- Wash and dry sweet potato. Wrap well in foil and roast in oven or toaster oven for 60-75 minutes at 400F. It should be quite soft and easily pricked by a fork. Once cool, peel and mash sweet potato - yields roughly 1 cup.
- Mix topping ingredients together with fork or fingers, until it is a crumbly mixture. Wrap airtight and place in fridge until ready to use. This can also be done ahead of time.
- Preheat oven to 350F. In large bowl, combine flour, flax, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.
- Gently fold wet ingredients into the dry ingredients, just until completely moistened. Do not over stir.
- Spoon batter into lined muffin pan, filling to the tops. Sprinkle crumb topping generously over muffins. Bake for 19-21 min, or until toothpick inserted in centers emerges almost clean. Carefully test to make sure muffins are not over baked.
- Cool muffins in pan about 15 minutes before remove onto wire rack to cool completely. If desired, combine glaze ingredients and drizzle over cooled muffins.
Notes
- Mash the sweet potato until smooth. A few small bits are fine, but a mostly smooth mash ensures even texture in every bite.
- I sometimes sub out 3/4 cup of all-purpose flour with whole wheat flour, for extra nutrients, fiber, and earthier flavors.
- Ground flaxseed meal helps muffins retain moisture, giving them a rich, tender crumb. You can use applesauce or mashed banana in place of ground flax seed meal, though there may be a slight difference in texture.
- Don’t overmix the batter. Stir just until the dry ingredients are moistened to keep the muffins light and tender.
- Option: For a bread loaf instead of muffins, pour batter into a greased/floured 9x5 inch loaf pan. Sprinkle topping over loaf. Bake at 350F for 50-55 minutes or until toothpick inserted in center emerges with a few tender crumbs.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 358kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 351mg | Potassium: 197mg | Fiber: 3g | Sugar: 32g | Vitamin A: 4126IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg