Forktionary

I Yam What I Yam Two Muffins Recipe

Say goodbye to sorghum hunting! This revamped recipe delivers unbelievably delicious sweet potato muffins that are lighter and sweeter than ever before. Packed with warm spices and crunchy pecans, these muffins are perfect for breakfast, brunch, or a delightful afternoon treat. Enjoy the irresistible combination of moist yam, zesty orange, and a delightful cinnamon-pecan crumble topping. No more sorghum struggles – pure muffin magic!

Prep Time 20 mins
Cook Time 35 mins
Calories 172.8 kcal
Protein 7g
Rating 4.5 (2 Reviews)
I Yam What I Yam Two Muffins 129

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for I Yam What I Yam Two Muffins

  • 4 cups (500g) all-purpose flour
  • 0 units buckwheat flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup (50g) honey
  • 0 units sugar
  • 2 large eggs
  • 1 cup (200g) mashed cooked yams
  • 0 units low fat buttermilk
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons orange juice
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (150g) packed brown sugar
  • 4 cups (500g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup (113g) softened butter
  • 1/2 cup (60g) chopped pecans

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How to Make I Yam What I Yam Two Muffins

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a medium bowl, cream together 1/2 cup (113g) softened butter and 3/4 cup (150g) packed brown sugar until light and fluffy.
  3. Add 1 teaspoon ground cinnamon to the butter-sugar mixture. Mix well.
  4. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 cup (60g) chopped pecans.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 cup (40g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  7. In a separate bowl, lightly beat 2 large eggs with 1/4 cup (50g) honey, 1/4 cup (60ml) vegetable oil, 1 cup (200g) mashed cooked yams, and 2 tablespoons orange juice.
  8. Add the wet and dry ingredients alternately to the bowl, beginning and ending with the dry ingredients. Mix until just combined.
  9. Stir in 1 tablespoon finely grated orange zest.
  10. Fill the prepared muffin cups about 2/3 full.
  11. Sprinkle with your favorite streusel topping (recipe below).
  12. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  13. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

61g

Fat

6g

Carbs

9g

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Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts American Southern Vegetarian Fall Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation For Large Groups Breads Muffins Dietary Quick Breads Number Of Servings