Sweet Potato and Sugared Pecan Muffins

By gnikylime

Ingredients

• Topping:
• 1/4 c. packed dark brown sugar
• 1/4 c. chopped pecans
• Batter:
• 2 +1/2 c. unbleached all-purpose flour
• 1/3 c. packed dark brown sugar
• 2 t. baking powder
• 1/2 t. salt
• 1 c. mashed cooked sweet potatoes (2 med. potatoes)
• 1 +1/3 c. buttermilk
• 1/4 c. unsalted butter, melted
• 2 large eggs

Details

Servings 12
Cooking time 20mins

Preparation

Step 1

1. Preheat the oven to 400F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.
2. To make the topping: Stir the brown sugar and pecans together in a small bowl until blended. Set aside.
3. To make the batter: In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt; stir until blended. In a small bowl, whisk together the sweet potatoes, buttermilk, melted butter, eggs. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
4. Divide the batter evenly among the muffin cups. Sprinkle each muffin with 1 heaping t. of the topping.
5. Bake until a toothpick inserted in the centers comes out clean, 20 to 22 minutes. Cool on wire rack before removing from the pan. Test at 15 min.