Sweet Potato Muffins

These Sweet Potato Muffins are made using grated raw sweet potatoes, topped with a crunchy, buttery pecan crunch crumble that perfectly balances the mildly sweet and ultra-soft muffins.

Course Breakfast

Cuisine American

Keyword grated sweet potato muffins, sweet potato muffins

Prep Time 2

Cook Time 25

Total Time 1 5

Servings muffins

Calories 344kcal

Author Maria Doss

Equipment

Ingredients

Dry Ingredients

1 cup + ½ cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

2 eggs, large
½ cup packed light brown sugar
1 cup plain yogurt
½ cup vegetable oil
3 cups coarsely grated sweet potato, about 2 medium

Topping (optional)

1 cup toasted pecans, chopped
6 tablespoons all purpose flour
¼ cup sugar
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons melted butter, not hot

Instructions

Pre heat oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners.
Add all dry ingredients together into a medium bowl and whisk to combine.
In another larger bowl, add eggs, ½ cup packed brown sugar, yogurt and oil and whisk for about 1 minute, or well combined. Stir in the flour mixture and then the grated sweet potatoes.
Tip: Don't over-mix. Just stir until everything comes together.
Evenly divide the batter into the prepared muffin pan and sprinkle the pecan crumble on top.
To make pecan crumble, stir all the crumble ingredients, except the butter, until combined. Stir in melted butter and mix until moistened.
Bake for 18 to 32 minutes or until a tooth pick inserted in the middle of a muffin comes clean. Place pan on a wire rack to cool.

Video

Notes

To prepare sweet potatoes, wash and peel the sweet potato and then grate using the coarse side of the box grater.

Use plain yogurt and not Greek yogurt.

To use Greek yogurt, use ¾ cup plain greek yogurt along with ¼ cup water.

To keep it simple, skip the crumble topping and bake only the muffin batter.

Nutrition