Sweet Potato Muffins Recipe

Photo Credit: Recipe Corner - Amanda Patton
Cook Time: 20 min
Prep Time: 15 min
( Serves 12 )
Crumb topping:
1 tablespoon cold butter (cut into small pieces)
1/4 cup pecans (finely chopped)
1/4 cup brown sugar
3 tablespoon all-purpose flour
2 cup all-purpose flour (sifted)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 whole large eggs (beaten)
1 cup low fat buttermilk
1/3 cup dark brown sugar
1/3 cup maple syrup
1/4 cup canola oil
1 cup canned sweet potato puree
1 teaspoon vanilla
1 cup dried cranberries (optional)

To make the crumb topping:

  1. In a small bowl, mix butter, pecans, brown sugar and flour together with fork or fingers, until it is a crumbly mixture.
  2. Wrap and place in fridge until ready to use.

To make the muffins:

  1. Preheat the oven to 400 degrees F. Prepare a 12-muffin tin with paper liners.
  2. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. Whisk until well-combined.
  3. Form a well in the center of the flour mixture. Add the remaining ingredients (except cranberries) to the well. Use a whisk to mix until just combined. Add in dried cranberries, if desired.
  4. Scoop batter into prepared muffin tin until each paper line is nearly full. Sprinkle crumb mixture evenly over each muffin.
  5. Bake for 18-22 minutes, or until a toothpick comes out clean.
  6. Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Store in an airtight storage container until ready to serve.

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