Sweet Potato Muffins
Deliciously moist muffins made with sweet potato, warm spices, and topped with a crunchy pecan streusel.
Equipment
- Muffin Tin
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup cooked sweet potato mashed
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
- 0.5 cup brown sugar packed
- 0.33 cup coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup milk
- 0.25 cup brown sugar for streusel topping
- 2 Tbsp all-purpose flour for streusel topping
- 0.5 tsp cinnamon for streusel topping
- 2 Tbsp cold butter cubed, for streusel topping
- 0.5 cup chopped pecans for streusel topping
- 0.5 cup powdered sugar for glaze
- 1 Tbsp milk for glaze (more if needed)
- 0.5 tsp vanilla extract for glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix mashed sweet potato, brown sugar, melted coconut oil, eggs, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- For the streusel, mix brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter until crumbly, then stir in chopped pecans.
- Spoon the muffin batter into the prepared tins, filling each about three-quarters full. Sprinkle the pecan streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins.
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Notes
Store muffins at room temperature for 3-4 days or refrigerate for up to a week. Freeze for longer storage.