Bake Delicious Sweet Potato Muffins for Fall Mornings
As autumn approaches, the appeal of warm, comforting baked goods increases. One delightful recipe gaining attention is the sweet potato crumb muffin, which combines the earthy flavor of sweet potatoes with a satisfying crumb topping. This recipe, shared by baker Samantha Seneviratne in an interview with Homes & Gardens, promises to be a perfect addition to any fall breakfast table.
Ingredients for Sweet Potato Muffins
To create these muffins, you will need the following ingredients, which make a total of 12 muffins:
**For the crumb topping:**
– ¾ cup (102 grams) all-purpose flour
– ½ cup (100 grams) packed dark brown sugar
– ¼ cup (29 grams) chopped pecans
– 1 teaspoon ground cinnamon
– A pinch of kosher salt
– 4 tablespoons (57 grams) melted butter
**For the muffins:**
– 2 cups (272 grams) all-purpose flour
– 2½ teaspoons baking powder
– 1½ teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon kosher salt
– ¼ teaspoon baking soda
– 8 tablespoons (113 grams) butter, at room temperature
– 1 cup (200 grams) packed dark brown sugar
– 2 large eggs (100 grams), at room temperature
– 1½ cups (368 grams) roasted, peeled, and mashed sweet potatoes (from about 3 potatoes)
Cooking the sweet potatoes through roasting will yield the sweetest results, although other cooking methods such as boiling or microwaving are also acceptable.
Preparation Steps for Baking
To begin, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners. Seneviratne recommends using light-colored pans for cakes and dark pans for muffins. Dark pans conduct heat more effectively, allowing muffins to rise beautifully while maintaining an even brown color.
Next, prepare the crumb topping. In a medium bowl, whisk together the flour, brown sugar, chopped pecans, cinnamon, and salt. Pour in the melted butter and mix until combined. Set this mixture aside.
For the muffin batter, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and baking soda in another medium bowl. In a large mixing bowl, use an electric mixer on medium speed to beat the butter and brown sugar until fluffy, which takes about three minutes. Add the eggs individually, followed by the mashed sweet potato, and mix until fully incorporated. Gradually add the flour mixture, but be careful not to overmix.
Using a large spring-loaded ice cream scoop, evenly distribute the batter among the muffin cups. Sprinkle the crumb topping over each muffin, squeezing it to form clumps of various sizes. It is acceptable if some of the topping lands on the muffin tin.
Bake the muffins for 26 to 30 minutes or until they are puffed and set, with a toothpick inserted into the center coming out clean. Allow the muffins to cool in the pan on a wire rack for ten minutes before transferring them to cool completely.
These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to one month. When ready to enjoy, simply thaw at room temperature.
Seneviratne’s sweet potato crumb muffins are not only delicious but also provide a convenient breakfast option for busy mornings. With their chewy, crisp topping and moist, tender crumb, they are sure to be a favorite for both adults and children alike.
