Sweet Potato Muffins with Brown Sugar Crunchy Top
These old-fashioned muffins feel cozy but are not fussy, with a crunchy sugar top that you'll want more of. They can be mixed by hand and be ready in 45 minutes. They use mashed sweet potato (great for leftovers from the holidays or dinner) that can be homemade or canned.
Servings 12 regular muffins
Ingredients
Sweet potato batter:
- ¾ cup vegetable oil I use sunflower
- ½ cup light brown sugar
- ¼ cup white sugar
- 2 eggs at room temperature
- ¾ cup sweet potato puree canned or homemade
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest about 1 medium orange
- ½ teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Crunchy topping:
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 regular muffin tins with paper cups.
- Beat ¾ cup vegetable oil with ½ cup light brown sugar and ¼ cup white sugar for 1 minute in a medium bowl. You can use a whisk or an electric mixer at low speed.
- Add 2 eggs one by one, beating until fully incorporated, but don’t overmix.
- Add the rest of the wet ingredients: ¾ cup sweet potato puree, ½ teaspoon vanilla extract, and 1 teaspoon orange zest. Integrate until smooth.
- In a large bowl, sift 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon or spices of choice. You can have them measured and sift as you add them, or have them already sifted in another bowl.
- Add the dry ingredients to the sweet potato mixture in 2 parts, integrating well but not beating, just stirring. I do it by hand with a spatula.
- Fill the paper liners up to ¾ of their capacity. But do not fill more than three quarters, so they don’t overflow while baking.
- In a small bowl, mix 1 tablespoon brown sugar and ¼ teaspoon ground cinnamon together for topping. Sprinkle on top of the muffins.
- Bake for about 25 minutes, or until a cake tester or toothpick comes out dry. The top of the muffins will be slightly cracked and golden brown. Don’t overbake.
- Let cool on a wire rack.
- Store covered at room temperature for two days and then refrigerate or freeze, covered or wrapped. Warm lightly in the oven before eating.
Notes
These freeze well: Wrap cooled muffins in plastic wrap first and then aluminum foil, freezer-safe bags or containers. Freeze up to 2 months. Thaw at room temperature, uncovered, and warm or reheat in the oven (not the microwave, which makes them soggy) before serving (my recommendation).
Add-ins: this recipe is a perfect canvas to mix in ½ cup of dried cranberries, chocolate chips or chopped nuts, such as pecans or walnuts.
