Dessertschewoutloud5.0
Sweet Potato Muffins
These Sweet Potato Muffins are healthy, moist, and delicious. The crunchy topping is out of this world. You have to make them to believe it.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 40 min🔥 Cook: 1h 20m👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Bake
2
Wash and dry sweet potato. Wrap well in foil and roast in oven or toaster oven for ⏱️ 60-75 minutes at 400F. It should be quite soft and easily pricked by a fork. Once cool, peel and mash sweet potato - yields roughly 1 cup.
large sweet potato (yields 1 cup mashed)1
3
Mix topping ingredients together with fork or fingers, until it is a crumbly mixture. Wrap airtight and place in fridge until ready to use. This can also be done ahead of time.
4
Combine Dry Ingredients
5
Preheat oven to 350F. In large bowl, combine flour, flax, cinnamon, nutmeg, baking soda, baking powder, and salt.
ground cinnamon2 teaspoonsground nutmeg1 teaspoonbaking soda1 teaspoon
6
Combine Wet Ingredients
7
In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.
large eggs2large sweet potato (yields 1 cup mashed)1
8
Fold
9
Gently fold wet ingredients into the dry ingredients, just until completely moistened. Do not over stir.
10
Bake
11
Spoon batter into lined muffin pan, filling to the tops. Sprinkle crumb topping generously over muffins. Bake for ⏱️ 19-21 min, or until toothpick inserted in centers emerges almost clean. Carefully test to make sure muffins are not over baked.
12
Serve
13
Cool muffins in pan about ⏱️ 15 minutes before remove onto wire rack to cool completely. If desired, combine glaze ingredients and drizzle over cooled muffins.
Nutrition Facts
calories
358 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
32 g
sodium Content
351 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
36 mg
carbohydrate Content
54 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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