Sweet Potato Muffins
– Sweet potatoes – Milk – All-purpose flour – Baking soda – Baking powder – Ground cinnamon – Salt
– Ground nutmeg – Ground ginger – Ground cloves – Light brown sugar – Granulated sugar – Large eggs – Vegetable oil – Vanilla extract
Streusel & Icing Ingredients:
STREUSEL: – All-purpose flour – Light brown sugar – Ground cinnamon – Butter
ICING: –Confectioners' sugar – Milk – Salt
Preheat oven to 400 & line baking sheet with foil. Add sweet potatoes & pierce all over with fork.
Bake for 45-60 mins, until skin is wrinkled & they're fork tender. Remove from oven & lower temp to 375.
Peel skin off potatoes & place in a blender with milk. Process until smooth. Measure out 2 cups of puree and then remove 2 Tbsp.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, & cloves.
In a separate bowl, stir together sweet potato puree, brown sugar, granulated sugar, eggs, vegetable oil, milk, & vanilla until combined.
Add dry ingredients to wet ingredients & stir until just combined, taking care not to over-mix.
In a small bowl, whisk together flour, sugar, & cinnamon. Cut butter into flour mixture until pea-size clumps form.
Line 16 standard-size muffin cups with papers & spoon batter into each almost all the way to the top.
Sprinkle cinnamon streusel over each.
Bake for 20 mins, until a toothpick stuck into the center comes out clean. Let muffins cool completely.
In a small bowl, whisk together confectioners' sugar, milk, and salt until well combined.
Once muffins are cooled, drizzle icing over them.
Sweet potato muffins make the best breakfast treat or a delicious afternoon snack with hot coffee or tea all fall & winter long!