Fall is the perfect season for baking, and Samantha Seneviratne has shared her mouthwatering recipe for sweet potato crumb muffins, ideal for busy mornings. These muffins combine a chewy and crisp crumb topping with a light, tender interior, making them both delicious and satisfying. Using roasted sweet potatoes lends a natural sweetness and moistness, contributing to a beautiful golden exterior.
Ingredients and Preparation
This recipe yields a dozen muffins, combining familiar ingredients to create a comforting treat. The crumb topping consists of 3/4 cup of all-purpose flour, 1/2 cup of packed dark brown sugar, 1/4 cup of chopped pecans, and a mix of spices including ground cinnamon. The addition of 4 tablespoons of melted butter brings it all together, creating a delightful crunch.
For the muffins, the ingredients include 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and a blend of spices: ground cinnamon, ginger, and freshly grated nutmeg. The mixture also calls for 1 cup of packed dark brown sugar, 2 large eggs, and 1 1/2 cups of roasted, peeled, and mashed sweet potatoes. The sweet potatoes can be prepared in various ways, either roasted, microwaved, or boiled, with roasting being the preferred method for maximum sweetness.
Baking Instructions
Start by preheating the oven to 375°F (190°C) and lining a standard 12-cup muffin pan with paper liners. Seneviratne recommends using light-colored pans for even baking.
To prepare the crumb topping, whisk together the flour, sugar, pecans, cinnamon, and salt in a medium bowl. Add the melted butter and mix until combined, then set aside.
Next, prepare the muffin batter. In a separate bowl, whisk the flour, baking powder, spices, and salt together. Using an electric mixer, beat the butter and sugar together until light and fluffy, approximately 3 minutes. Incorporate the eggs one at a time, followed by the mashed sweet potatoes. Finally, add the flour mixture, being careful not to overmix.
Evenly distribute the batter among the muffin cups using a large spring-loaded ice-cream scoop. Sprinkle the crumb topping generously over each muffin, creating clumps of varying sizes.
Bake the muffins for 26 to 30 minutes, or until they are puffed and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. To enjoy them later, simply thaw at room temperature.
Seneviratne, who shared this recipe with Homes & Gardens, emphasizes her passion for farmstand fall baking. This recipe is one of four favorites from her book, showcasing how seasonal produce can elevate everyday baking. Whether for breakfast on the go or a cozy weekend treat, these sweet potato muffins are sure to please.