Sweet Potato Muffins With Cinnamon Sugar Topping
Moist sweet potato muffins, featuring pecans and optional toffee bits, are finished with a cinnamon-sugar topping.
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Instructions
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Preheat oven to 375°F and prepare a 12-cup muffin tin with nonstick spray.
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In a medium bowl, combine flour, 3/4 tsp cinnamon, nutmeg, baking powder, and salt; whisk thoroughly and set aside.
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In a large bowl, whisk eggs, 1/4 cup granulated sugar, brown sugar, evaporated milk, vegetable oil, vanilla extract, and sweet potato puree until well blended.
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Stir the dry flour mixture into the sweet potato batter until just moistened; the batter will be lumpy.
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Fold in pecans and optional toffee bits.
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Fill muffin cups nearly full.
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In a small bowl, combine 2 tablespoons granulated sugar with 1/2 teaspoon cinnamon.
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Sprinkle 1/2 teaspoon of the cinnamon-sugar mixture over each muffin.
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Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.