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breads & rolls

Streusel-Topped Sweet Potato Muffins
1/4 cup white whole wheat flour (Streusel topping)
1/4 cup light brown sugar, packed (Streusel topping)
1/2 tsp. ground cinnamon (Streusel topping)
1/8 tsp. salt (Streusel topping)
2 Tbsp. unsalted butter, chilled (Streusel topping)
1 3/4 cup white whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup cooked sweet potato, canned or mashed
1/3 cup honey
1/4 cup vegetable oil
2 eggs, lightly beaten
1/4 cup buttermilk
1 tsp. vanilla extract
1/4 cup golden raisins (optional)
1/2 cup chopped walnuts (optional)
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Streusel-Topped Sweet Potato Muffins

Streusel-Topped Sweet Potato Muffins

Streusel-Topped Sweet Potato Muffins
  • Servings:Serves 12
  • Prep Time:25 minutes
  • Cook Time:17 minutes
1. Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
2. Prepare the streusel. In a small bowl, stir together flour, brown sugar, cinnamon, and salt. Cut butter into small cubes and mix in using a fork, pastry blender, or your fingers until the topping resembles large crumbs; refrigerate.
3. Prepare the muffins. In a medium bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a separate large bowl, mix together sweet potato, honey, and oil. Add eggs, buttermilk, and vanilla and whisk to combine thoroughly. Add flour mixture to the liquid mixture and stir until just combined. Stir in the raisins and walnuts, if using.
5. Evenly divide the batter among the prepared muffin cups. Sprinkle the streusel topping evenly over tops and bake until tops spring back when touched lightly with your finger, about 14 to 17 minutes. Remove from the pan and cool on a rack. Serve warm or at room temperature.
Recipe courtesy of Linda Melone
Source: Hannaford fresh Magazine, November - December 2012