Sweet Potato Muffins with Pecan Streusel
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!
I have a pecan allergy. Can you think of a substitute for the pecans that is not a tree nut? Would love to try these. Thank you in advance.
Hi Angela! You can absolutely leave the pecans out. They are only in the streusel topping which will still taste delicious without them (just flour, butter, and sugar). Happy baking!
I loved this recipe! I have celiac disease so I made a few tweaks to make them gluten free and shared them on my blog! So delicious!
That's great Brittany! Thanks so much for letting me know you liked them! So glad you were able to adjust them to fit your needs 🙂
Missing Thanksgiving food, have this muffin! Love this idea! I've never made a sweet potato muffin but I must now. And that streusel is SO calling my name. A streusel really makes a muffin.
I see enough smoothie recipes on pinterest. I like seeing real food. 🙂
Aww thanks Tina! I like the real food, too!!
These look awesome! Pinned! And your site, the makeover, just everything...dang girl, you are movin' on up and I am thrilled for you!
Thanks so much Averie!!! I appreciate it so much! Have a great weekend!
These look soooo good! I've also been looking for a pumpkin muffin receipt, do you think these would work with pumpkin purée as well as they do with mashed sweet potato?
Thanks Hilary! I think pumpkin would work perfectly! Let me know how they turn out! 🙂
I love sweet potatoes! I will be trying this recipe soon.
Super!!! Let me know how they turn out for you!
Sweet mother of muffins, these look amazing.
Thank you so much Sarah!!!
I've never had a sweet potato muffin before, but they sound amazing! Great job 🙂
Happy Blogging!
Happy Valley Chow
Thank you!!! They are sooo good. Hope you'll try them!
I wanna bite! 🙂
I think breakfast is the perfect way to start 2014! I don't want a boring old smoothie! I have never tried a sweet potato sweet bread. Adding it to my list of New Years Resolutions!
Gorgeous photos, Heather! My first recipe of 2014 going up on Monday is cookies- but with pomegranates! So they are healthy, right?
Yup. Pomegranate is a superfood!!! Healthy.
Thanks so much Amy!!!
I like that kinda math!! These look fantastic, Heather!
Teacher approved. Even better!! Thanks marie!