Fragrant and perfectly spiced glazed sweet potato muffins with the tastiest crunchy pecan streusel topping.
Course Breads and Muffins
Cuisine American
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 12muffins
Author Pam - For the Love of Cooking / Original by Bakes by Brown Sugar
Equipment
Muffin Tin
Ingredients
Potatoes:
2medium sweet potatoes
Pecan Streusel:
½cuppecanstoasted and chopped
5tbspbrown sugar
3tbspunsalted buttersoftened
1tspground cinnamon
¼tspsalt
Muffins:
1¾cupsflour
2tspbaking powder
½tspbaking soda
½tspsalt
¾cupbrown sugar
8tbspunsalted buttermelted and cooled
2tspground cinnamon
1tspground nutmeg
2large eggsat room temperature
1⅓cupscooled sweet potato puree
¼cupsour cream
1tspvanilla extract
Vanilla Glaze:
½cuppowdered sugar
½tspvanilla extract
1-2tbspmilkto 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.