Sweet Potato Muffins Recipe
User Reviews
5
Sweet Potato Muffins Recipe
Description
This recipe calls for roasting a sweet potato wrapped in foil until soft, then mashing it to use in the muffin batter. The batter blends all-purpose and whole wheat flours with ground flaxseed, cinnamon, nutmeg, baking soda, baking powder, salt, eggs, sugars, olive oil, vanilla, and water. The spices give a warm backdrop to the natural sweetness and moistness of the sweet potato.
A crumb topping is made from cold butter, chopped pecans, brown sugar, and flour, providing a crisp texture contrast. This topping is sprinkled generously on each muffin before baking at 350°F for about 20 minutes until a toothpick reveals moist crumbs.
The muffins showcase a tender crumb with a balance of sweet and spice. The nutty flaxseed and pecans add depth and texture. These muffins suit breakfast plates or as portable snacks. For variety, the batter can also be used as a loaf by baking longer in a 9x5-inch pan, yielding a soft sweet potato bread with the same crumbly topping.
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1-2 TB ground flax seed meal
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 2 egg large
- ¾ cup sugar
- ½ cup brown sugar packed
- 1 sweet potato to yield 1 cup mashed, very large
- ½ cup olive oil
- ⅓ cup water
- 1 TB vanilla extract
For the crumb topping:
- 2 TB butter cold
- ¼ cup pecans chopped
- ½ cup brown sugar
- ⅓ cup flour
Instructions
- Wash and dry sweet potato. Wrap well in foil and roast in oven or toaster oven for 1 hour at 400F. It should be quite soft and easily pricked by a fork. If it's not soft enough, roast another 15 minutes. Let cool. Peel and mash. You should have about 1 cup of mashed sweet potato, give or take a little. This step can be done ahead of time.
- Mix topping ingredients together with fork or fingers, until it is a crumbly mixture. Wrap and place in fridge until ready to use. This can also be done ahead of time.
- Preheat oven to 350F. In large bowl, combine flours, flax, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well. 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 comes out almost clean. It is done when toothpick still has a few tender crumbs sticking to it. Carefully test it to make sure muffins are not over baked. Cool muffins in pan about 15 minutes. Remove muffins onto wire rack. Enjoy!
Notes
- Roast sweet potato until very soft before mashing for best moisture and sweetness.
- The crumb topping can be prepared ahead and refrigerated until baking.
- To make sweet potato bread, bake the same batter in a greased 9x5-inch loaf pan at 350°F for 50-55 minutes with topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 351mg | 15% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 4126IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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