Cinnamon-Crunch Sweet Potato Muffins

Photo by Liane L.
Adapted from williams-sonoma.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from williams-sonoma.com

Ingredients

  • For the topping:

  • 3

    Tbs. sugar

  • 1

    tsp. ground cinnamon

  • For the muffins:

  • 2

    sweet potatoes or yams (orange-fleshed sweet potatoes), about 14 oz. total, peeled and cut into chunks

  • 1 3/4

    cups all-purpose flour

  • 1/2

    tsp. ground cinnamon

  • 1/2

    tsp. freshly grated nutmeg

  • 2

    tsp. baking powder

  • 1/2

    tsp. salt

  • 2

    eggs

  • 1/2

    cup sugar

  • 1/2

    cup canola oil or walnut oil

  • 1/2

    cup milk

  • 1/2

    tsp. orange oil, or grated zest of 1 orange

  • 3/4

    cup pecans, coarsely chopped’

  • Unsalted butter for serving

Directions

To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside. To make the muffins, bring a saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook until tender, 15 to 20 minutes. Remove from the heat and drain well. Transfer to a food processor and pulse until slightly fluffy. Scrape the sweet potatoes into a bowl and let cool to room temperature. Preheat an oven to 400°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt. In another bowl, combine the eggs, sugar, oil, milk and orange oil and whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pecans until just evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm, with butter. Makes 12 muffins. Note: Canned sweet potatoes or yams may be substituted for fresh. Drain them well before mashing.

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