Glazed Sweet Potato Muffins
Fragrant and perfectly spiced, these glazed sweet potato muffins with a crunchy pecan streusel topping are delicious!
I had a couple of sweet potatoes in the pantry that needed to be used up and instead of making my normal breakfast hash, I decided to do some baking instead. I found a great recipe on Bakes by Brown Sugar for sweet potato muffins with a pecan streusel. I made them a bit extra special with a simple vanilla glaze but otherwise kept to the original recipe. These glazed sweet potato muffins smelled so incredible while they baked and we all thought they were really delicious.
Glazed Sweet Potato Muffins
Potatoes:
- 2 medium sweet potatoes
Pecan Streusel:
- ½ cup pecans, toasted and chopped
- 5 tbsp brown sugar
- 3 tbsp unsalted butter, softened
- 1 tsp ground cinnamon
- ¼ tsp salt
Muffins:
- 1¾ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar
- 8 tbsp unsalted butter, melted and cooled
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 large eggs, at room temperature
- 1⅓ cups cooled sweet potato puree
- ¼ cup sour cream
Vanilla Glaze:
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp milk, to taste
How to Make Glazed Sweet Potato Muffins
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Bake the potatoes by piercing the sweet potatoes then place them on the baking sheet. Bake for 50-60 minutes, or until a knife can easily slide into and through the potatoes. Remove from the oven and set aside to cool. Once they are cool enough to handle, peel and place 1⅓ cups of mashed sweet potato into a bowl to cool completely. Side note: Use the any remaining peeled sweet potato in pancake batter or dog treats.
Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
Make the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt together in a small bowl; mix until crumbly. Set aside until needed.
Make the muffins by combining the flour, baking powder, baking soda, and salt together in another small bowl; whisk until well combined.
Using a mixer or hand mixer, beat together the brown sugar, melted butter, cinnamon, and nutmeg in a large bowl until creamy and smooth.
Add eggs, one at a time, until each egg is thoroughly incorporated. Next, add the cooled sweet potato, sour cream, and vanilla then beat until creamy and smooth.
Using a rubber spatula, gradually add the flour mixture into the sweet potato mixture until just combined; don’t overmix.
Divide the batter equally between the 12 muffin cups.
Sprinkle the streusel evenly on top of the 12 muffins, pressing it slightly into the batter.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
Make the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creamy. Drizzle on top of the cooled muffins. Serve and Enjoy.
Equipment
Ingredients
Potatoes:
- 2 medium sweet potatoes
Pecan Streusel:
- ½ cup pecans toasted and chopped
- 5 tbsp brown sugar
- 3 tbsp unsalted butter softened
- 1 tsp ground cinnamon
- ¼ tsp salt
Muffins:
- 1¾ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar
- 8 tbsp unsalted butter melted and cooled
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 large eggs at room temperature
- 1⅓ cups cooled sweet potato puree
- ¼ cup sour cream
- 1 tsp vanilla extract
Vanilla Glaze:
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp milk to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil.
- Bake the potatoes by piercing the sweet potatoes then place them on the baking sheet. Bake for 50-60 minutes, or until a knife can easily slide into and through the potatoes.
- Remove from the oven and set aside to cool. Once they are cool enough to handle, peel and place 1 1/3 cups of mashed sweet potato into a bowl to cool completely. Side note: Use the any remaining peeled sweet potato in pancake batter or dog treats.
- Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
- Make the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt together in a small bowl; mix until crumbly. Set aside until needed.
- Make the muffins by combining the flour, baking powder, baking soda, and salt together in another small bowl; whisk until well combined.
- Using a mixer or hand mixer, beat together the brown sugar, melted butter, cinnamon, and nutmeg in a large bowl until creamy and smooth.
- Add eggs, one at a time, until each egg is thoroughly incorporated. Next, add the cooled sweet potato, sour cream, and vanilla then beat until creamy and smooth.
- Using a rubber spatula, gradually add the flour mixture into the sweet potato mixture until just combined; don't overmix.
- Divide the batter equally between the 12 muffin cups.
- Sprinkle the streusel evenly on top of the 12 muffins, pressing it slightly into the batter.
- Bake the muffins by placing the muffin tin into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
- Make the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creamy.
- Drizzle on top of the cooled muffins. Serve and Enjoy.
These muffins look phenomenal! Save me one please 🙂