Sweet Potato Muffins with Maple Pecan Streusel top

Jean Romero

By
@Jean_Romero

These are Richards favorite muffins, I only make them in the fall and winter months, not really sure why I don't make them more often i guess I think muffins are for the colder months. But hope you like these as much as we do. Just a note you can replace the wheat flour with barley, spelt, or oat flour,

Rating:
☆☆☆☆☆ 0 votes
Serves:
20
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

muffin ingredients
2 1/2 c
whole wheat flour
1 c
sweet potato pureed
2 Tbsp
cornstarch
3 1/2 tsp
baking powder
3/4 tsp
salt
1/8 tsp
allspice, ground
1/2 c
butter, softened
2/3 c
honey
2 large
eggs
1/4 c
maple syrup
1 tsp
vanilla extract
2/3 c
milk or soy milk
streusel ingredients
7 Tbsp
melted butter
1 1/4 c
whole wheat flour
1/3 c
brown sugar
1/3 c
sugar
1/2 tsp
maple extract
1/4 tsp
baking powder
1/4 tsp
salt
1/2 c
pecans, in pieces, toasted

Step-By-Step

1Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
2PREPARATION FOR STREUSEL
Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
3For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
4Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
5In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
6Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
7Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.

About this Recipe

Course/Dish: Muffins, Other Snacks
Main Ingredient: Potatoes
Regional Style: American
Other Tags: For Kids, Healthy