Description
Deliciously fluffy sweet potato muffins that are easy to make.
Ingredients
Scale
- 3 – 4 medium sweet potatoes
- 1¾ cups all-purpose flour
- ½ cup canola oil (or melted butter)
- ½ cup light brown sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- Pecan streusel topping (chopped pecans, light brown sugar, melted butter)
Instructions
- Preheat oven to 425°F (218°C) and roast pierced sweet potatoes for 40-45 minutes until tender. Cool, scoop out flesh, and puree.
- In one bowl, mix dry ingredients (flour, baking powder, baking soda, spices).
- In another bowl, combine wet ingredients (oil, sugars, eggs, sour cream) with pureed sweet potato.
- Combine wet and dry ingredients until just mixed. Let rest for about 30 minutes.
- Prepare pecan streusel by mixing ingredients in a separate bowl.
- Line muffin pans and fill each liner with batter; top with streusel and bake at 375°F (190°C) for 18-22 minutes until a toothpick comes out clean.
- Let cool before serving.
Notes
- Make sure to pierce sweet potatoes to avoid bursting in the oven.
- You can substitute melted butter for canola oil.
- Add more spices for stronger flavor if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg