Baking enthusiasts will find joy in creating delightful sweet potato crumb muffins, a recipe spotlighted by chef Samantha Seneviratne in her book, Bake Smart. These muffins combine a tender, moist texture with a chewy, crisp crumb topping, making them an ideal addition to any autumn baking repertoire.
The muffins are not only flavorful but also practical for busy mornings. They serve as a nutritious breakfast option that can easily be enjoyed on the go, particularly appealing for families with children heading off to school. The sweet potatoes contribute to the muffins’ moistness and beautiful golden exterior, while the brown sugar enhances the overall sweetness.
Ingredients for Sweet Potato Muffins
This recipe yields a total of 12 muffins. The ingredients include:
**Crumb Topping:**
– 3/4 cup (102 grams) all-purpose flour
– 1/2 cup (100 grams) packed dark brown sugar
– 1/4 cup (29 grams) chopped pecans
– 1 teaspoon ground cinnamon
– A pinch of kosher salt
– 4 tablespoons (1/2 stick; 57 grams) butter, melted
**Muffins:**
– 2 cups (272 grams) all-purpose flour
– 2 1/2 teaspoons baking powder
– 1 1/2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon baking soda
– 8 tablespoons (1 stick; 113 grams) butter, at room temperature
– 1 cup (200 grams) packed dark brown sugar
– 2 large (100 grams) eggs, at room temperature
– 1 1/2 cups (368 grams) roasted, peeled, and mashed sweet potatoes (approximately 3 potatoes)
Step-by-Step Preparation
To begin, preheat the oven to 375°F and line a standard 12-cup muffin pan with paper liners. Seneviratne recommends using light-colored pans for even baking results.
To prepare the crumb topping, whisk together the flour, dark brown sugar, chopped pecans, ground cinnamon, and kosher salt in a medium bowl. Incorporate the melted butter and set the mixture aside.
Next, move on to the muffins. In a separate medium bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, freshly grated nutmeg, kosher salt, and baking soda. In a large bowl, use an electric mixer on medium speed to beat the room-temperature butter and dark brown sugar until fluffy, which takes about three minutes.
Add the eggs one at a time, mixing well after each addition. Then, incorporate the mashed sweet potatoes, followed by the flour mixture. Be cautious not to overmix the batter.
Using a large spring-loaded ice cream scoop, evenly distribute the muffin batter among the prepared muffin cups. Generously sprinkle the crumb mixture over the tops, squeezing it to create clusters of various sizes, allowing some of it to fall onto the tin.
Bake the muffins until they are puffed and set, which typically takes between 26 to 30 minutes. A toothpick inserted into the center should come out clean. Once baked, allow the muffins to cool in the pan for ten minutes before transferring them to a rack to cool completely.
These muffins can be stored in an airtight container at room temperature for up to three days or in the freezer for up to one month. When ready to enjoy, thaw them at room temperature.
Seneviratne shared her passion for baking with seasonal ingredients in an interview with Homes & Gardens, highlighting the importance of using fresh produce. This recipe is just one of her four favorites that celebrate the flavors of fall.
With their rich flavors and comforting texture, sweet potato crumb muffins offer a delightful way to embrace the autumn season. Whether served at breakfast or as a snack, they are sure to please any palate.
