Thanksgiving’s over, but I’m not quite ready to let go of sweet potatoes just yet. I need about a week of breathing room before I jump into peppermint and eggnog and gingerbread, okay?
Sweet Potato Muffins (61 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 46 mini-muffins
- 1 cup sweet potato puree (from 2 medium sweet potatoes, roasted and mashed)
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup packed light brown sugar
- 2 eggs
- 2/3 cup milk
- 1/2 cup vegetable oil
- 1 tsp orange zest
- 1/2 cup chopped hazelnuts, toasted
- Preheat oven to 400F.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a medium bowl, whisk together brown sugar, eggs, milk, oil, and orange zest until well combined. Stir in sweet potato puree until combined.
- Add the sweet potato mixture to the flour mixture and stir until just blended. Gently fold in hazelnuts.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
Let’s get straight to the point – if you like your muffins just skirting the line between sweet and savory, these are for you. They’re not so savory that you’d eat them with lunch, and still have a bit of sweetness from the cinnamon and sugar. I used hazelnuts instead of pecans like the recipe said, and I think they work better here – they’re a bit nuttier, a bit more robust. With the crunch from the nuts and the earthy flavor from the sweet potato, these muffins have a great balance and are the perfect way to use up any extra sweet potatoes you may have lying around after the holiday.