Sweet Potato Muffins
Ingredients
TOPPING:
- ¼ cup butter, chilled
- ½ cup all-purpose flour
- 1/3 cup brown sugar
- ¼ cup chopped raw walnuts
MUFFINS:
- 1 egg, room temperature
- ½ cup whole milk, room temperature
- 2 tablespoons butter, melted
- ½ cup brown sugar, packed
- 1 cup sweet potato puree
- ½ teaspoon vanilla
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Makes 12 Preheat the oven to 400°. Prepare a muffin pan with muffin wrappers or grease with butter. Prepare the muffin topping by combining the butter, flour, brown sugar and walnuts in a small bowl. Use a fork or your fingers to combine until the mixture is small crumbles (just smaller than pea size). Set aside. In a medium-size bowl, whisk the egg, milk and butter together. Add brown sugar, sweet potato and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes until blended into a uniform consistency. Set aside. In a separate bowl, stir together the baking powder, flour, salt, cinnamon, cloves and nutmeg. Add this to the wet ingredients and carefully fold in until just combined. Be careful not to overmix. Fill each muffin tin about full and sprinkle with 1 tablespoon of topping. Bake for 20 to 25 minutes until a toothpick comes out just clean. Remove the muffins from the pan and allow to cool on a rack.
