Sweet Potato Muffin Recipe
This sweet potato muffin recipe with canned yams, leftovers or fresh mashed sweet potato right into the batter with a crumble topping.
Servings: 18
Equipment
- 1 muffin tin
- 2 bowls
Ingredients
- 3.5 c all purpose flour
- 2 sticks butter softened
- 1 c brown sugar
- 1/4 c honey
- 3/4 c milk
- 3/4 c sweet potato cooked, mashed
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tbsp baking powder
- 1/2 tbsp baking soda
- 1/2 tsp vanilla
- 2 eggs
Muffin Crumble Topping
- 2/3 c candied pecans
- 6 tbsp all purpose flour
- 6 tbsp butter melted
- 2/3 c brown sugar
Instructions
- Preheat oven to 350 F. Cream together brown sugar and butter. Blend in honey. Then add in eggs, and milk. Mix in sweet potato until batter is creamy.
- In another bowl blend in spices, flour, baking soda and powder together. Incorporate this into your wet mix in the other bowl until folded together.
- Fill muffin tins 3⁄4 full. Set aside. In a small bowl, combine ingredients for topping by mixing together melted butter, flour, brown sugar, and pecans to create a crumble topping. Sprinkle topping over each muffin.
- Bake 20-22 minutes or until a toothpick or cake tester comes clean with some crumbs on it when inserted into the middle of the muffin. Move muffins to a wire rack to cool or serve immediately for a delicious warm treat.
Video
Nutrition
Serving: 2oz | Calories: 338kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 293mg | Potassium: 141mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1236IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg