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Sweet Potato Streusel Muffins

1 1/2 cups - all-purpose flour
2 teaspoons - baking powder
1 teaspoon - ground cinnamon
1/2 teaspoon - salt
1/2 teaspoon - ground cloves
1/4 teaspoon - ground nutmeg
2 - eggs
1 cup - firmly packed, Florida Crystals® Organic Brown Sugar
1/2 cup - vegetable oil
1 - (16 oz.) can sweet potatoes, drained and mashed (3/4 cup)

Streusel Topping (recipe follows):
1/3 cup - Florida Crystals® Organic Brown Sugar
1/3 cup - chopped pecans
1/4 cup - all-purpose flour
1/2 teaspoon - cinnamon
3 tablespoons - cold butter or margarine

Preheat oven to 350° F. Grease 12 medium muffin cups or line with paper baking cups.

In large mixing bowl, combine flour, baking powder, cinnamon, salt, cloves and nutmeg; whisk lightly to blend. In medium mixing bowl, beat together eggs, brown sugar and oil on medium speed until creamy. Beat in sweet potato; combine well.

Add dry ingredients to sweet potato mixture in two batches, beating on low speed for about 1 minute after each addition. Mix just until blended. Do not overbeat. Spoon into prepared muffin cups. Sprinkle with streusel topping.

Streusel Topping: In a small bowl, combine sugar, chopped pecans, flour and cinnamon. Cut in butter until mixture is crumbly.

Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

Makes 12 muffins

Serving Quantity: 12 muffins

Quick Tip:
Canned pureed pumpkin can be substituted for sweet potato.

To freeze muffins, wrap tightly in heavy foil or place in freezer bags and freeze up to 3 months. To reheat frozen muffins, wrap in heavy foil. Heat in 300°F oven 15-18 minutes for medium muffins.

Muffins, like quick breads, become tough if they are overmixed. Combine the ingredients just until the dry ingredients are moistened.