These sweet potato muffins are a warm treat that’s perfect for breakfast or a snack. They’re soft, fluffy, and have a lovely hint of spice!
Trust me, once you bake these, your kitchen will smell amazing! I can’t resist having one fresh out of the oven with a little butter. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: Mashed sweet potatoes are the star of this recipe. If you can’t find sweet potatoes, you can use butternut squash as a great alternative. It has a similar sweetness!
Vegetable Oil or Butter: I lean towards using vegetable oil because it keeps the muffins moist. You can also use apple sauce for a lighter option. Just replace half the oil with apple sauce!
Granulated Sugar: To add a bit of depth, consider replacing half with brown sugar. It adds a warm caramel flavor that works beautifully with sweet potatoes.
Pecans: If you’re not a fan of pecans, walnuts or almonds can be a delicious topping substitute, or you can leave the crumble off entirely for a simpler muffin.
How Do I Get My Muffins to Rise and Stay Moist?
One important aspect is mixing the batter correctly. Avoid overmixing it once you combine the wet and dry ingredients. Overmixing can lead to tough muffins!
- Start by incorporating the wet and dry ingredients until just combined; lumps are okay!
- Make sure your baking powder is fresh for the best rise. If it’s old, your muffins may not rise properly!
- Let the muffins cool in the pan for 5 minutes before moving them, which keeps them from breaking apart.
Keep these tips in mind and enjoy your sweet potato muffins that are perfectly fluffy and light!
Sweet Potato Muffins with Cinnamon Pecan Crumble
Ingredients:
For the Muffins:
- 1 1/2 cups cooked and mashed sweet potatoes (about 1 large sweet potato)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cinnamon Pecan Crumble Topping:
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
Optional Glaze:
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need about 20 to 25 minutes to bake the muffins. Let them cool for 5 minutes before transferring them to a wire rack. Quick and simple, right?
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). While it heats up, line a 12-cup muffin tin with paper liners or grease it well so the muffins won’t stick.
2. Mix the Wet Ingredients:
In a large bowl, toss together the mashed sweet potatoes, eggs, vanilla extract, vegetable oil (or melted butter), and granulated sugar. Whisk them together until you have a smooth mixture.
3. Prepare the Dry Ingredients:
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices and leavening agents are evenly distributed.
4. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet ingredients. Stir just until everything is combined—don’t worry if some lumps remain; overmixing can make the muffins tough!
5. Make the Cinnamon Pecan Crumble:
In a small bowl, mix the chopped pecans, brown sugar, cinnamon, and melted butter until it resembles a crumbly mixture. This will give the muffins a delicious topping!
6. Fill the Muffin Tin:
Evenly divide the muffin batter among the muffin cups. Don’t forget to sprinkle the cinnamon pecan crumble generously on top of each one!
7. Bake the Muffins:
Place the muffin tin in the oven and bake them for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
8. Cool the Muffins:
After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. (Optional) Add a Glaze:
While the muffins cool, you can make a quick glaze by whisking together powdered sugar, milk, and vanilla extract. Once the muffins are cool, drizzle the glaze over the top for an extra sweet touch.
Enjoy your moist, flavorful sweet potato muffins with a crunchy cinnamon pecan topping! Perfect for any time of the day!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! If you choose to use canned sweet potatoes, make sure to drain them well and mash them thoroughly. This will help avoid excess moisture in your muffins.
Can I Make These Muffins Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum for better structure.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to mix in some chocolate chips, raisins, or dried cranberries for added flavor. Just make sure not to add too much to keep the muffins from becoming too dense!