Ingredients for Sweet Potato Sugared Pecan Muffins
- Dark Brown Sugar
- 1/2 cup chopped pecans
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Sweet Potato
- Buttermilk
- Butter
- Eggs
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How to Make Sweet Potato Sugared Pecan Muffins
- Preheat oven to 400°F (200°C).
- Lightly butter 12 muffin cups, coat with nonstick spray, or line with paper liners. Set aside.
- To make the topping:
- In a small bowl, combine 1/4 cup packed brown sugar and 1/2 cup chopped pecans. Stir until well blended. Set aside.
- To make the batter:
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup mashed cooked sweet potato, 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle each muffin with 1 heaping teaspoon of the pecan topping.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
7g
Fat
14g
Carbs
7g
