Recipes Breads Quick Breads Muffins and Biscuit Cinnamon-Crunch Sweet Potato Muffins

Cinnamon-Crunch Sweet Potato Muffins

Cinnamon-Crunch Sweet Potato Muffins is rated 5.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6

Sweet potatoes are available year-round but are most abundant in markets in autumn and winter. Some of these edible roots—members of the morning glory family—have tan skin and light yellow flesh; others have darker red-orange skin and flesh. The latter type is often called a yam in the United States, although it is not a true yam. Red-orange sweet potatoes are slightly moister and sweeter than the tan variety, which has the same texture as a russet potato when cooked and mashed.

Ingredients:

For the topping:

  • 3 Tbs. sugar
  • 1 tsp. ground cinnamon

For the muffins:

  • 2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 14 oz. total, peeled and cut into chunks
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup canola oil or walnut oil
  • 1/2 cup milk
  • 1/2 tsp. orange oil, or grated zest of 1 orange
  • 3/4 cup pecans, coarsely chopped’
  • Unsalted butter for serving

Directions:

To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside.

To make the muffins, bring a saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook until tender, 15 to 20 minutes. Remove from the heat and drain well. Transfer to a food processor and pulse until slightly fluffy. Scrape the sweet potatoes into a bowl and let cool to room temperature.

Preheat an oven to 400°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.

In another bowl, combine the eggs, sugar, oil, milk and orange oil and whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pecans until just evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into the prepared muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm, with butter. Makes 12 muffins.

Note: Canned sweet potatoes or yams may be substituted for fresh. Drain them well before mashing.

Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
Rated 5 out of 5 by from VERY good way to use steamable bags of sweet tator I had bought two bags of steamable sweet potatoes and after making the first bag they did not taste very good and their consistency was very undesirable. I hate wasting food so I had to figure out something to do with the other bag and thought I could make a muffin with them. I am so glad I found this recipe!! They really turned out delicious and super easy. Now I will be buying the bag of steamable sweet potatoes to make these again!
Date published: 2016-11-15
Rated 5 out of 5 by from Great recipe! I made these yesterday for the children to enjoy...little did I know that I would contribute to their consumption! They look just like the photo, aren't too sweet, and are easy to make. Next time, I'll prep the sweet potatoes when I'm making dinner, and make the muffins up fresh in the morning. Very tasty!
Date published: 2012-07-08
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