Sweet Potato Muffins
These Sweet Potato Muffins are made with real sweet potatoes that have been roasted and pureed. They're topped with a delicious cinnamon streusel and finished with an icing drizzle. They make for the perfect fall or winter breakfast or afternoon coffee snack!
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Makes: 16 muffins
Ingredients
- 1 ½ lbs sweet potatoes (about 2 large)*
- ¼ cup + 1 Tbsp milk, divided
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Cinnamon Streusel
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 ½ tsp ground cinnamon
- 3 Tbsp chilled butter, cut into pieces
Icing
- ½ cup confectioners' sugar
- 1 Tbsp milk
- Pinch salt
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil. Place sweet potatoes on baking sheet and pierce all over with a fork.
- Bake potatoes for 45-60 minutes, until skin is wrinkled and potatoes are fork tender. Remove from oven and lower oven temperature to 375 degrees.
- When potatoes are cool enough to touch, peel skin off them and place them in a blender or food processor with 1 Tbsp milk. Process until smooth. Measure out 2 cups of puree and then remove 2 Tbsp from it (you can eat or discard the 2 Tbsp as you won't need it).
- In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, ground ginger, and ground cloves.
- In a separate large bowl, stir together sweet potato puree, brown sugar, granulated sugar, eggs, vegetable oil, remaining ¼ cup milk, and vanilla until well combined.
- Add dry ingredients to wet ingredients and stir until just combined, taking care not to over-mix.
- Line 16 standard-size muffin cups with papers and spoon batter into each (I like to use a large cookie scoop) almost all the way to the top. Sprinkle cinnamon streusel over each.
- Bake for about 20 minutes, until a toothpick stuck into the center comes out clean. Let muffins cool in tins for a few minutes before moving to a metal rack to cool completely.
- Once muffins are cooled, drizzle icing over them.
Cinnamon Streusel
- In a small bowl, whisk together flour, brown sugar, and cinnamon.
- Using a pastry cutter, a fork, or your fingers, cut butter into flour mixture until pea-size clumps form.
Icing
- In a small bowl, whisk together confectioners' sugar, milk, and salt until well combined.
Notes
*If you prefer not to puree your own sweet potatoes, you can use canned sweet potato puree – use the entire can (which should be about 2 cups minus 2 Tbsp).
- Store sweet potato muffins in an airtight container at room temperature for up to 4 days. I recommend putting a paper towel on the bottom of the container to absorb any moisture.
- If you want to keep them longer, you can also freeze them by putting them in a large Ziplock bag. They should keep for 3-4 months in the freezer.
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