You don’t even have to bake the sweet potatoes, you can just cook them in the microwave if you’re in a hurry, or bake the sweet potatoes in advance and refrigerate them until you’re ready to make the muffins. The sweet potatoes not only add a great flavor but the texture is so moist and magically will stay that way so that you can enjoy them for two mornings in a row. Along with the sweet potatoes, I added molasses, nutmeg, cinnamon and allspice and of course threw in some pecans. Then to top off all those delicious flavors, add a pecan streusel to the top.
These were amazing right out of the oven and still kept their great texture when reheated the following morning. Of all the muffins I’ve tried these kept their texture the best after freezing, although they were still the best right out of the oven.
Sweet Potato Streusel Muffins
Sweet potatoes are the secret to making moist muffins that stay that way for more than a day. A Streusel topping with pecans make these my new favorite breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 1x
Ingredients
- STREUSEL
- 4 tablespoons butter, cut into pieces
- ½ cup pecans, chopped
- ¼ cup flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- MUFFINS
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 cup brown sugar
- ¾ cup vegetable oil
- 2 eggs
- 1 ½ cups cooked and mashed sweet potatoes, 2 small sweet potatoes
- ¼ cup sorghum molasses
- ½ cup pecans, chopped
Instructions
1. TOPPING:
Place all ingredients in a small bowl and combine with fingers.
2. Preheat oven to 375º. Line 18 muffin tins with liners.
3. MUFFINS:
In a large bowl combine the flour, baking powder, cinnamon, nutmeg, allspice and salt.
4. In a separate bowl, combine the eggs, oil and sugar. Add sweet potato and molasses and stir until well mixed. Add to the flour mixture, stirring just until combined. Gently fold in the pecans.
5. Using an ice cream scoop fill muffin cups to about 3/4 full. Add a large tablespoon of topping to each muffin.
6. Bake for 20-25 minutes until a toothpick comes out dry. Serve warm.
Notes
These are still fresh and moist the next day.
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