Easy Sweet Potato Muffins With Pecans and Crumble Topping

I love these sweet potato muffins with pecans, they are so full of flavour and texture. With a soft nutty texture of pecans inside and a crisp and crunchy crumble topping, these are perfect for anytime or occasion.

About This Sweet Potato Muffins With Pecans Recipe

It is:

• An easy muffin recipe,
• A great make-ahead breakfast muffin or snack,
• Quick to make,
• Suitable for vegetarians,
• Freezes very well and
• Can be served as a dessert.

Sweet Potato Muffins With Pecans Hints and Tips

• Make the mashed sweet potato in advance. This can be done several hours in advance or the day before. The sweet potato can be steamed or oven-baked.
• Oven-baked sweet potatoes were used in this recipe.
• For best results have the eggs and sweet potato at room temperature before making the muffins.
• Use muffin liners and not cupcake cases. Muffin liners not only make it easy to remove the muffins from the tin, but they also guide the batter up and above the tin giving the muffins height.

Note: If you don’t have muffin liners, they are quick and easy to make. See my page how to make muffin liners for instructions.

Try These Other Delicious Recipes Made In Muffin Tins

• Savoury sweet potato muffins
• Blueberry banana muffins
• Apple and blackberry crumble filo pastry pies
• Mini bacon and cheese quiches in puff pastry

Sweet Potato Muffins With Pecans – Printable Recipe

Sweet Potato Muffins With Pecans and Crumble Topping

Print Recipe

Simple and quick to make these moist and soft sweet potato muffins with pecans are hard to put down. These are perfect as a snack or as a gift during the holidays.

PREP : 20 mins

COOK : 25 mins

TOTAL TIME : 45 mins

POSSIBLE DIETS : Low Lactose, Low Salt, Vegetarian

MAINS : Desserts, Snacks

MAKES/SERVES : 12 muffins

CALORIES: 419 : kcal

Equipment

• ▢
  scales and or metric measuring cups and spoons
• ▢
  Large mixing bowl
• ▢
  sieve
• ▢
  Mixing spoon
• ▢
  12 hole muffin tin
• ▢
  muffin liner bought or make your own (there's a link at the end of the recipe for instructions to make them)
• ▢
  Cake rack

Ingredients

Dry Ingredients

• ▢ 225 grams plain flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cinnamon powder
• ▢ ½ teaspoon ginger powder
• ▢ 1/8 teaspoon ground clove powder
• ▢ 90 grams brown sugar
• ▢ 55 grams sugar
• ▢ 90 grams pecans roughly chopped

Wet Ingredients

• ▢ 2 large eggs at room temperature
• ▢ ½ cup vegetable oil
• ▢ 420 grams sweet potatoes cooked, mashed and cooled

Crumble Topping

• ▢ 75 grams plain flour
• ▢ 55 grams sugar
• ▢ 55 grams brown sugar
• ▢ 1 teaspoon cinnamon powder
• ▢ 125 grams butter melted

Metric – US Customary

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners

• Mix the Dry Ingredients

  In a large bowl combine all the dry ingredients and mix well.
• Mix the Wet Ingredients

  In another large bowl add the wet ingredients and mix until smooth.
• Combine

  Add the wet ingredients to the dry ingredients, use a wooden spoon to mix until just combined.

  Note: Over mixing the batter will make the muffins dense and heavy.
• Filling The Muffin Tin

  Use a spoon to divide the batter between the muffin cups.
  
• Crumble Topping

  In a small mixing bowl combine all the crumble ingredients and mix with a fork until crumbly.
  
• Spoon two heaped tablespoons of the crumble mixture over the muffin batter.
• Bake

  Place in the preheated oven and bake for 20-30 minutes, or until cooked.
• Remove from the oven and transfer to a wire rack and allow to cool completely before serving.

Notes

The preparation and cooking times don’t include the making of mashed sweet potato. Cook this several hours or the day before making this recipe. 

Cooking sweet potato can either be done by cutting into small pieces and steamed until soft or it can be baked. Read my page on oven baked sweet potatoes for instructions – https://recipepocket.com/oven-baked-sweet-potatoes/

About The Muffin Tin

The muffin tin I used is 6 cm diameter and 4 cm high, with a ½ cup (125 ml) water capacity per hole.

If your muffin tin hole capacity is larger you can either divide the batter evenly between the muffin holes to get 12 muffins that are not that tall. Or, fill the holes level to the top of the tin and make fewer but larger muffins.

You will also have to increase the baking time slightly. If your muffin tin is smaller, you will get more muffins that are smaller in size. Fill the muffin holes level to the top with batter and reduce the cooking time accordingly.

About The Muffin Liners

Use muffin liners rather than cupcake cases. Muffin liners are taller and will guide the batter up as it bakes, and it will also help keep the crumble topping in place when baking.

If you can’t buy muffin liners, you can make your own – it’s very easy to do. Click here for instructions for How to Make Muffin Liners. – https://recipepocket.com/parchment-paper-muffin-liners/

Nutrition

Serving: 1muffinCalories: 419kcalCarbohydrates: 49gProtein: 5gFat: 24gSaturated Fat: 13gCholesterol: 50mgSodium: 328mgPotassium: 202mgFiber: 3gSugar: 23gVitamin A: 5270IUVitamin C: 1mgCalcium: 49mgIron: 2mg

The nutritional data on our recipes is for informational purposes and should be used as a guide only. Click here to read our policy.

AUTHOR : Harriet Britto

Keywords : recipe for sweet potato muffins, sweet potato crumble muffins, sweet potatomuffins with crumb topping

Love to try this recipe for sweet potato muffins with pecans? PIN THIS to your Muffin Recipes board on Pinterest.

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Pocket Food Facts

Did You Know?

Baking powder is a powder that increases the volume and lightens the texture of baked goods. Read about the history of baking powder here.

Image by RitaE from Pixabay