Maple Pecan Sweet Potato Muffins

Ever had a sweet potato muffin? Quite tasty. I loved the way they turned out – velvety, moist, crisp, buttery topping – I think you might like them too. I posted two recipes here – one is the original, the other one is my adjusted healthy version.

Maple pecan sweet potato muffins

Maple Pecan Sweet Potato Muffins (Original recipe)

Rustic Maple Pecan Streusel (recipe below)

1 cup mashed sweet potato

2 2/3 cups flour

2 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

1/8 tsp. allspice

2/3 cup sour cream

3 T. pure maple extract

3/4 tsp. imitation maple extract

3/4 tsp. pure vanilla extract

2/3 cup (1 1/3 sticks) butter, slightly firm

1 1/2 tsp. freshly grated lemon zest

2/3 cup sugar

2/3 cup dark brown sugar

2 large eggs

Powdered sugar, for dusting (optional)

1. Prepare the streusel and preheat the oven to 375 degrees.

2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and allspice. Set aside.

3. In a small bowl, whisk together the sour cream, maple syrup, maple extract, and vanilla. Set aside.

4. Mix butter with an electric mixer; add lemon zest and mix until lightened in color. Add sugars, little by little. Add the eggs, one at a time. Blend in the sweet potato.

5. Reduce the speed to low, add one-third of the dry ingredients and blend until just combined. Add sour cream mixture. Add the remaining dry ingredients.

6. Divide the batter into greased muffin pans (20 cups). Gently press a handful of streusel onto the surface of each muffin. Bake for 20-25 minutes, or until the streusel is golden brown.

Yield: 20 muffins

Tip: For the pureed sweet potato, bake a sweet potato until very soft. Skin and puree in a food processor. Keep in the refrigerator until you’re ready to use.

Maple Pecan Sweet Potato Muffins (Healthy version)

Rustic Maple Pecan Streusel (below)

2 1/2 cups whole wheat flour

2 T. cornstarch

3 1/2 tsp. baking powder

3/4 tsp. salt

1/8 tsp. allspice

1/2 cup butter, softened

2/3 cup honey

2 large eggs

1 cup pureed sweet potato

1/4 cup maple syrup

1 tsp. vanilla extract

2/3 cup milk or soy milk

1. Prepare streusel, preheat the oven to 375 degrees, and grease 20 muffins cups.

2. Combine flour, cornstarch, baking powder, salt, and allspice in a small bowl.

3. In a large bowl, cream butter and honey together. Add eggs, maple syrup, and vanilla. Whisk in milk and sweet potatoes.

4. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin cups. Top with streusel topping.

5. Bake at 375 degrees for 20-25 minutes or until muffin tests done.

Yield: 20 muffins

7 T. melted butter

1 1/4 cups whole wheat flour*

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 tsp. maple extract

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup toasted broken pecans

Combine flour, sugars, baking powder, salt, and pecans. Add butter and maple extract. Stir until combined.

*If you want to make these muffins wheat-free, just replace the flour with barley, spelt, and/or oat flour. You’ll never know the difference!

Hope you enjoy these!

~Rachel~

I’m entering this recipe into Tammy’s In-Season Recipe Swap at www.tammysrecipes.com. Go there for more sweet potato recipes!

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4 thoughts on “Maple Pecan Sweet Potato Muffins

  1. Kaitlin says:

    I can’t wait to show this recipe to my grandmother! She loves anything and everything related to sweet potatoes. =)

  2. […] Maple Pecan Sweet Potato Muffins […]

  3. […] Maple Pecan Sweet Potato Muffins […]

  4. […] Maple Pecan Sweet Potato Muffins […]

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