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Sweet Potato Muffins with Crumb Topping

Pam
Sweet Potato Muffins will be the star of your holiday table or brunch buffet. Stirred up in just minutes they have a crumb topping and optional praline glaze.
4.82 from 11 votes
Servings 12 muffins

Ingredients
  

For the Muffins

  • cups self rising flour
  • 4 teaspoons Raven's Original Mulling Spices
  • cup vegetable oil
  • cup sugar
  • cup brown sugar
  • 1⅓ cup cooked, mashed sweet potatoes about two medium sweet potatoes
  • 2 eggs
  • 3 Tablespoons milk

For the Crumb Topping

For the Praline Glaze

Instructions
 

For the Muffins

  • Mix flour and mulling spices and set aside.
  • At low speed of mixer, blend oil, sugar and brown sugar until well blended and then add in eggs, sweet potatoes and milk blending until well blended.
  • Add wet ingredients into dry ingredients and blend until all ingredients are moist.
  • Line 12 muffin cups with paper liners or spray with baking spray, such as Bakers Joy.
  • Fill muffin cups ¾ full and sprinkle with crumb topping, pressing crumbs lightly into batter.
  • Bake at 350 degrees for 18-22 minutes or until finger pressed into center of muffin bounces back.
  • Cool for about 5 minutes in pan and then remove and drizzle with praline glaze, if desired.

For the Crumb Topping

  • Melt butter and allow to cool for 5-10 minutes.
  • Blend all purpose flour, sugar, brown sugar and mulling spices in a small bowl.
  • Pour melted butter into dry ingredients in a fine stream, tossing all ingredients lightly with a fork until the mixture is the texture of chopped nuts or coarse meal*

For the Praline Glaze

  • Mix butter and brown sugar in a small sauce pan.
  • Heat over medium heat until boiling, whisking or stirring constantly.
  • Boil for 1 minute, whisking or stirring constantly.
  • Remove from heat and drizzle over warm muffins immediately.

Notes

2 medium sized sweet potatoes should yield about 1 and ⅓ cups cooked sweet potato.
*SPECIAL TIP FOR CRUMB TOPPING: After adding melted butter if pieces are too big and "doughy" you can chill the topping for about 15 minutes and then crumble with your fingers. 
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