
As the fall season approaches, baking enthusiasts are turning to warm and comforting recipes. One delightful option is the sweet potato crumb muffins, which offer a balance of chewy and crisp textures. The combination of flour, melted butter, and dark brown sugar creates a crumb topping that adds a satisfying crunch, while the brown sugar in the muffin batter ensures a light, tender crumb. This recipe, shared by renowned baker Samantha Seneviratne from her book Bake Smart, is perfect for busy mornings, providing a nutritious breakfast that is easy to grab on the go.
Ingredients for Sweet Potato Muffins
To make a dozen muffins, the following ingredients are required:
**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
– Pinch of kosher salt
– 4 tablespoons (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 (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 (from about 3 potatoes)
Preparation Steps
To begin, preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners. It is advisable to use light-colored pans for baking cakes, while darker pans are preferred for muffins as they help achieve a nice dome and even browning.
Next, prepare the crumb topping by whisking together the flour, sugar, pecans, cinnamon, and salt in a medium bowl. After mixing, add the melted butter and stir until combined. Set this mixture aside.
For the muffins, whisk the flour, baking powder, cinnamon, ginger, nutmeg, salt, and baking soda in a separate medium bowl. In a large bowl, beat the butter and sugar using an electric mixer on medium speed until fluffy, approximately 3 minutes. Add the eggs one at a time, followed by the mashed sweet potatoes. Gradually incorporate the flour mixture, taking care not to overmix.
Use a large spring-loaded ice cream scoop to evenly divide the batter among the muffin cups. Sprinkle the crumb topping over the batter, creating clumps of varying sizes, which adds to the texture.
Bake the muffins for 26 to 30 minutes, or until they are puffed and a toothpick inserted into the center comes out clean. After baking, allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or they can be frozen for up to 1 month. Thaw them at room temperature before enjoying.
Seneviratne, in her conversation with Homes & Gardens, emphasizes her passion for farmstand fall baking, and this recipe stands out as one of her favorites. It perfectly captures the essence of the season while providing a delicious, convenient breakfast option for families.