Sweet Potato Muffins with Pecan Streusel
These sweet potato muffins are themed around my amazing sweet potato souffle, with a pecan streusel topping and vanilla glaze. A little bit of work, for a HUGE flavor payoff!
Servings: 12 Muffins
Calories: 292kcal
Equipment
- 1 Muffin Tin
- Cupcake Liners optional
Ingredients
Pecan-Streusel Topping
- ⅓ cup Finely chopped pecans
- ¼ cup Brown Sugar packed
- 1 ½ Tablespoon All-Purpose Flour
- ¼ teaspoon Ground Cinnamon
- pinch Nutmeg
- pinch salt
- 2 tablespoon Butter melted
Sweet Potato Muffins
- 2-¼ cups All-Purpose Flour
- ½ cup Packed Brown Sugar
- 2 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- ¾ teaspoon Salt
- 1 ¼ cup Sweet Potato Puree See instructions in the blog post
- 2 Large Eggs lightly beaten
- ¾ cup Milk
- ¼ cup Maple Syrup
- ¼ cup Vegetable Oil or melted butter
- 2 teaspoon Vanilla Extract
Vanilla Glaze
- 1 tablespoon Butter softened
- 1 teaspoon Vanilla extract
- pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
- 1 Tablespoon Water
Instructions
Pecan-Streusel Topping:
- In a small bowl, mix together pecans, brown sugar, flour, cinnamon, nutmeg, and salt.
- Add melted butter, combine to form a crumbly topping. Set aside.
Sweet Potato Muffins
- Preheat oven to 375 F, grease a muffin pan or line with paper muffin liners. Set aside.
- In a large mixing bowl, combine flour, brown sugar, baking powder, spices and salt, set aside.
- In a blender, process sweet potato puree, eggs, milk, maple syrup, oil and vanilla until smooth.
- Add wet ingredients mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy.)
- Divide batter among 12 prepared muffin cups, filling each to almost full. Sprinkle streusel topping over muffin batter in cups.
- Bake for 20 to 22 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from the pan, finish cooling on a wire rack.
Vanilla Drizzle
- Whisk together the butter, vanilla extract, and salt until smooth.
- Add about half the powdered sugar, a little at a time.
- Once half of the powdered sugar is incorporated, add 1 tablespoon of water, whisking until smooth.
- Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
- Drizzle cooled muffins with glaze, and serve!
Nutrition
Serving: 1Muffin | Calories: 292kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 271mg | Potassium: 246mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5759IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 2mg
