I think I’m doing this backwards.
I think that the first recipe I share with you in the new year is supposed to err on the side of spinach or a smoothie or something. But I have breakfast on the brain. Specifically perfect-with-a-cup-of-coffee-and-uses-up-your-leftover-sweet-potatoes breakfast.
The first recipe last year was pizza so… I think I maybe fail at January dieting. But I win at delicious. So there.
And anyway, sweet potatoes are vitamin-rich.
3 eggs + pecans = plenty of protein > brown sugar
Breakfast math my friends.
In the last couple of months I have been doing a little bit of baking for a local coffee shop. I made these muffins for them originally, but they were so so SO delicious that I had to make a second batch and keep them for myself.
Actually, I say I kept them for myself, but what really happened was Andrew and Chad ate them all. And suddenly Evan does not like pecans which means that they are my new baked goods insurance policy.
These muffins are fluffy and perfectly spiced. Sweet, but not too sweet. The crumb is tender and the streusel has the perfect amount of crunch. In a word: LOVE.
Make ’em happen.
- 3 large eggs
- ⅓ cup sour cream (full or reduced fat)
- ¾ cup vegetable oil
- 1 cup baked sweet potato mash
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- For the Pecan Streusel Topping:
- 3 tablespoons unsalted butter, softened
- ¼ cup finely chopped pecans
- ¼ cup all purpose flour
- 3 tablespoons granulated sugar
- Preheat the oven to 350°F and line a standard muffin pan with paper liners.
- In a large bowl lightly beat the eggs. Add the sour cream, oil, and sweet potato mash and stir well. Mix in the brown sugar and vanilla. The batter will be frothy and kind of fluffy at this point.
- Add the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- Stir until just combined.
- Divide the batter evenly between the 12 prepared muffin cups.
- In a small bowl crumble together the softened butter, chopped pecans, flour, and sugar. Sprinkle the topping over all the muffins. Be liberal with it! Use it all up.
- Bake for 18 - 20 mins.
Adapted from this Sweet Potato Muffins Recipe by Lyuba at Will Cook for Smiles. Over there you can also find the recipe for this gorgeous Creamy Chicken Enchilada Soup (on my weekend menu!) and so much more!
Ashley
Wednesday 1st of April 2020
Wow, these have such a beautiful tender crumb... delicious!
Heather Tullos
Thursday 2nd of April 2020
Thank you, Ashley! I am so glad you enjoyed these!
Heather
Saturday 10th of June 2017
These are awesome! I'm part of a produce co-op that had sweet potatoes in a bin in June. Since most of my family doesn't like them just roasted and I didn't feel like sweet potato casserole in June I went looking for a use. Boy was this perfect! Moist, flavorful and kid approved. I doubled the recipe and came out with 36 muffins so even with my crew I was able to freeze 1/2 for another day. Thanks for this great recipe.
Brenda Ross
Monday 17th of April 2017
Very delicious! I did make a few changes. I used 2 eggs in place of 3, plain yogurt instead of sour cream, for the oil I used half the amount and applesauce for the other half. I also cut back the sugar to a half to two thirds and used half whole wheat flour. We loved them. It was a great way to use up leftover sweet potatoes. Thankyou( oops. I also added 1/4 cup of ground flax????)
Shulamis
Sunday 4th of December 2016
I made these for the second time because they were so delicious. I just used a little applesauce for 1/4 cup of the oil and added 1/2 raisins that I soaked in a tablespoon of brandy. Can't wait to taste them. Thank you, Heather.
Heather Tullos
Monday 5th of December 2016
OMG!! I love the brandy-soaked raisins! Great idea, Shulamis!
Mary
Friday 2nd of December 2016
These turned out great! Thank you for posting the recipe.
Heather Tullos
Monday 5th of December 2016
Hi Mary! So glad you enjoyed them! Thank you!