Sweet Potato Muffins With Pecan Streusel

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These Sweet Potato Muffins With Pecan Streusel are the perfect on the go breakfast, mid morning snack or any time of the day treat. They are soft and fluffy and loaded with the warm nutty flavors of brown butter and cinnamon then topped with a delicious brown sugar pecan streusel.

I know, when you think sweet potatoes, you don’t think of muffins, but you should. These Sweet Potato Muffins With Pecan Streusel Topping are extremely moist and tender and loaded with the great flavors of cinnamon, nutmeg and brown butter. The streusel topping adds the perfect amount of sweetness and a bit of crunch. All these flavors are combined together to create the perfect bite

Why you will want to make these muffins:

  • Texture: These muffins are soft and fluffy and the addition of mashed sweet potato adds a ton of moisture.
  • Flavor: These muffins have a ton of flavor. From the warm flavors of cinnamon and nutmeg to the nutty rich flavors of the brown butter, when combined with the naturally sweet taste of sweet potatoes, it makes the most mouth watering snack that will satisfy anyone.
  • Ease: They are easy to make. With ingredients that you probably already have, you can have them put together and baked in no time.

Ingredients needed for these muffins:

  • Sweet Potatoes: Baked until soft. Sweet potatoes have a natural sweetness so they are perfect for baked goods. They are also a nutrient rich ingredient. They are high in fiber and promote good gut health.
  • Flour: All purpose flour is perfect for this recipe.
  • Baking Powder & Baking Soda: These are the leavening agents. They will help give rise to your muffins, which gives them a lightness when baked.
  • Cinnamon & Nutmeg: These spices add warmth to the recipe.
  • Salt: Adding a pinch of salt to recipes enhances the flavors.
  • Brown Butter: Brown butter adds a rich nuttiness to recipes. It is easily created by placing butter in a small saucepan over medium low heat and cook until melted and foamy. Continue cooking stirring occasionally, until liquid turns golden in color and brown bits start to form on the bottom of the pan. Remove from heat and pour in a glass bowl, brown bits and all, allow to cool slightly before using.
  • Brown Sugar & Granulated Sugar: Both used for added sweetness. You can use light or dark brown sugar. I like to use dark for the added molasses flavor, but light brown sugar will work as well.
  • Eggs: This is your binder. Best to have them at room temperature.
  • Plain Greek Yogurt: It’s acidity helps activate the baking soda which will give your muffins rise.
  • Pecans: For added crunch
Sweet Potato Muffins With Pecan Streusel
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Sweet Potato Muffins With Pecan Streusel

Recipe by BrendaCourse: SnacksDifficulty: Easy

These Sweet Potato Muffins With Pecan Streusel are the perfect snack. They are moist and tender and loaded with rich warm flavor.

Ingredients

  • For The Muffins

  • 3 Medium sweet potatoes baked and peeled

  • 1 3/4 Cup all purpose flour

  • 2 Teaspoons baking powder

  • 1/4 Teaspoon baking soda

  • 2 Teaspoons ground cinnamon

  • 1/2 Teaspoon ground nutmeg

  • 1/2 Teaspoon salt

  • 1 Stick unsalted butter, browned

  • 1/2 Cup brown sugar, light or dark

  • 1/4 Cup granulated sugar

  • 2 Eggs

  • 1/2 Cup plain greek yogurt

  • Pecan Streusel Topping

  • 1/2 Cup chopped pecans

  • 1/2 Cup brown sugar

  • 1 Teaspoon ground cinnamon

  • 3 Tablespoons unsalted butter, melted.

  • Pinch of salt

Directions

  • Preheat oven to 400º. Place 3 sweet potatoes in a baking dish. Puncture each sweet potato several times with a fork then cover the baking dish with foil. Bake for 30 to 40 minutes or until sweet potatoes are soft. Remove from the oven and allow to cool completely before peeling.
  • Reduce the oven temperature to 350º. Line a muffin tray with paper liners and set to the side
  • Start by browning the butter in a small saucepan over medium low heat. Cook until melted and foamy. Continue cooking stirring occasionally until liquid turns golden and brown bits have formed at the bottom of the pan. Remove from heat and set to the side to cool slightly.
  • Meanwhile to a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until combined. Set to the side.
  • To a separate mixing bowl, whisk together the peeled cooked sweet potato, cooled brown butter, brown sugar, granulated sugar, eggs and yogurt until completely combined. Pour into the dry ingredients and mix using a rubber spatula until just combined. Fill each muffin tin to 3/4 full and set to the side while you make the streusel topping.
  • For the topping mix together the chopped pecans, brown sugar, cinnamon and salt. Add the melted butter and mix to combine. Place a spoonful of topping on the top of each muffin.
  • Place muffin tin in the preheated oven and bake for 20 to 25 minutes or until golden and toothpick inserted in the center of a muffin comes out clean. Remove from oven and allow to cool slightly before serving.
  • Enjoy.