Description
Enjoy these moist sweet potato muffins topped with a crunchy pecan streusel.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mashed cooked sweet potato
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine sweet potato, granulated sugar, brown sugar, oil, egg, and buttermilk.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Prepare the streusel: In a small bowl, combine flour, brown sugar, and pecans. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Fill muffin cups about 2/3 full. Sprinkle streusel topping evenly over each muffin.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use leftover cooked sweet potato that has been mashed.
- Store muffins in an airtight container at room temperature for up to 3 days.
- You can substitute walnuts for pecans in the streusel.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg