Sweet Potato Muffins With Pecans and Crumble Topping
These moist and soft sweet potato muffins with pecans with a crumble topping are irresistible and easy to whip up in no time. Once you take a bite, you won't be able to stop! They're perfect for snacking or sharing as a thoughtful holiday gift. Treat yourself and your loved ones to these delightful muffins—they're sure to be a hit!
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 (8 ounces) plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ⅛ teaspoon ground clove powder
- 90 grams (3.17 ounces) brown sugar
- 55 grams (1.94 ounces) sugar
- 90 grams (3.17 ounces) pecans roughly chopped
Wet Ingredients
- 2 large eggs at room temperature
- ½ cup vegetable oil
- 420 grams (14.8 ounces) sweet potatoes cooked, mashed and cooled
Crumble Topping
- 75 grams (2.64 ounces) plain flour
- 55 grams (1.94 ounces) sugar
- 55 grams (1.94 ounces) brown sugar
- 1 teaspoon cinnamon powder
- 125 grams (4.4 ounces) butter melted
Instructions
Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners
- Mix the Dry IngredientsIn a large bowl combine all the dry ingredients and mix well.
- Mix the Wet IngredientsIn another large bowl add the wet ingredients and mix until smooth.
- CombineAdd 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 TinUse a spoon to divide the batter between the muffin cups.
- Crumble ToppingIn 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.
- BakePlace 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.
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
Tried this recipe?Let us know how it was!