Glazed Sweet Potato Muffins
Fragrant and perfectly spiced glazed sweet potato muffins with the tastiest crunchy pecan streusel topping.
Servings 12 muffins
Equipment
- Muffin Tin
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 them 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 any remaining peeled sweet potato in pancake batter or dog treats.
- Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
- Prepare the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt in a small bowl; mix until crumbly. Set aside until needed.
- Prepare the muffins by combining the flour, baking powder, baking soda, and salt in another small bowl; whisk until well combined.
- Using a stand 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, and 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 over the 12 muffins, pressing it slightly into the batter.
- Bake the muffins by placing the muffin tin into the oven and baking 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 and reducing it helps create the muffin dome.
- Remove from the oven and cool in the pan for a few minutes before placing them on a wire cooling rack to finish cooling.
- Prepare the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creaminess.
- Drizzle over the cooled muffins. Serve and Enjoy.