Best 3 Sweet Potato Streusel Muffins Recipes
Calling all sweet potato and streusel enthusiasts! Get ready to embark on a delightful culinary journey with our irresistible sweet potato streusel muffins. These delectable treats are not only a feast for your taste buds but also a visual masterpiece. Perfectly golden muffins, studded with tender sweet potato and crowned with a tantalizing streusel topping, will leave you craving more.
This recipe provides step-by-step instructions for creating these delightful muffins, ensuring a perfect balance of flavors and textures. We promise an explosion of sweet potato goodness, complemented by a crunchy streusel topping that adds a satisfying contrast.
In addition to the classic sweet potato streusel muffins, we also offer variations like cranberry-orange sweet potato streusel muffins and chocolate chip sweet potato streusel muffins. These variations add exciting twists to the original recipe, catering to diverse preferences.
Whether you're a seasoned baker or a novice in the kitchen, our sweet potato streusel muffins are accessible to all skill levels. With easy-to-follow instructions and readily available ingredients, you can whip up a batch of these muffins in no time.
So, gather your ingredients, preheat your oven, and let's embark on this sweet adventure together. Your taste buds will thank you for it!
SWEET POTATO MUFFINS WITH PECAN STREUSEL
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 205.3 mg, Sugar 14.7 g
SWEET POTATO STREUSEL MUFFINS
These muffins have it all--nuts, raisins, and spices wrapped in a flavorful cake with a crunchy nut topping.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 45m
Yield 15
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Spray 15 regular-size muffin cups with cooking spray. In medium bowl, mix flour, cornmeal, granulated sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
- In medium bowl, beat eggs slightly. Stir in sweet potato, milk and oil until well blended. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full.
- In small bowl, mix topping ingredients. Sprinkle evenly over muffins.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 135 mg, Sugar 13 g, TransFat 0 g
SWEET POTATO STREUSEL MUFFINS
These are wonderful anytime but especially in the Fall! Canned pumpkin (not pumpkin pie mix) can be substituted for the sweet potato if you like.
Provided by mailbelle
Categories Quick Breads
Time 45m
Yield 15 muffins
Number Of Ingredients 14
Steps:
- Heat oven 400 degrees. Spray 15 regular-size muffin cups with nonstick cooking spray.
- In medium bowl, mix flour, cornmeal, sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
- In another medium bowl, beat eggs slightly. Add sweet potato, milk and oil; blend well. Add to dry ingredients all at once; stir just until dry particles are moistened. (Batter will be lumpy.) Fill muffin cups two-thirds full.
- In small bowl, mix all topping ingredients. Sprinkle evenly over muffins. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 188.9, Fat 5.8, SaturatedFat 1.5, Cholesterol 31.8, Sodium 103, Carbohydrate 30.8, Fiber 1.8, Sugar 12.3, Protein 4.3
Tips:
- To make sure your muffins are perfectly cooked, insert a toothpick into the center of one of them. If it comes out clean, they're done. If it doesn't, bake for a few more minutes and check again.
- If you don't have a muffin tin, you can also make these muffins in a regular loaf pan. Just increase the baking time to 45-50 minutes.
- Feel free to get creative with your streusel topping. You can add chopped nuts, dried fruit, or even chocolate chips.
- These muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These sweet potato streusel muffins are a delicious and easy-to-make breakfast treat. They're perfect for busy mornings or for a quick snack. With their moist and fluffy texture, sweet potato flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them.
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