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food

Sweet Potato Crumble Muffins

Don't wait 'til Thanksgiving to satisfy your sweet potato fix with these muffins topped with an indulgent cinnamon sugar crumble.

Ingredients

  • For the muffins:
  • 2 orange sweet potatoes, cut into cubes (yields about 2 cups pureed)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1 orange, zested
  • For the crumb topping:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, cold and cubed

Steps

  1. Make the muffins: Place potatoes in a medium saucepan and cover with water. Boil potatoes for 20 minutes. Once potatoes are cooked, place in a food processor and puree until smooth. Let cool to room temperature.
  2. Preheat oven to 400 degrees. Prepare a muffin tin with liners or grease with nonstick cooking spray.
  3. In a medium bowl, mix together all dry ingredients. In the bowl of a stand mixer, combine eggs, sugar, oil, milk and orange zest. Add sweet potato puree and mix until fully incorporated and mixture is smooth. Slowly add dry ingredients to wet mixture. Transfer to prepared muffin tin, filling each opening three-fourths of the way full.
  4. Make the crumb topping: In a medium bowl, add dry ingredients. Use your hands to cut the butter into the dry ingredients, leaving large pieces of butter. Place about 1/4 cup of mixture on each muffin. Bake muffins for 22 to 25 minutes. Enjoy!