Sweet potato muffins with pecan streusel

Sweet potato muffins with pecan streusel


2 people made this

Nuts can provide a good supply of protein in a vegetarian diet.

Lynn Lewis

Serves: 12 

  • ¼ cup (60 g) packed brown sugar
  • ¼ cup (35 g) plain flour
  • ½ teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons butter, cut up
  • ⅓ cup (40 g) chopped pecans
  • 1¾ cups (245 g) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (250 g) cooked, mashed orange sweet potato
  • ⅓ cup (75 g) packed brown sugar
  • ¼ cup (90 g) honey
  • ¼ cup (60 ml) vegetable oil
  • 1 tablespoon finely grated orange zest
  • 2 large eggs, lightly beaten
  • ½ cup (125 ml) low-fat buttermilk

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. For the pecan streusel, combine sugar, flour, cinnamon and salt in a medium bowl. Cut in the butter until the mixture is crumbly. Using your fingertips, rub mixture briefly to blend the butter. Stir in pecans. Refrigerate the streusel mixture.
  2. Preheat oven to 180°C. Coat a 12-hole deep muffin pan with non-stick cooking spray. Combine flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt in a small bowl.
  3. Combine the sweet potato, sugar, honey, oil and zest in a medium bowl. Add eggs and buttermilk and beat until well blended. Add flour mixture, stirring just until evenly moistened. Spoon into muffin cups, filling each one two-thirds full. Sprinkle with pecan streusel.
  4. Bake until tops of muffins spring back to the touch, about 20 minutes. Cool in the pan on a wire rack before turning out.

Did you know

…that muffin batter can be prepared, spooned into muffin pans and refrigerated overnight? All you need do in the morning is pop the pan into a preheated oven to have delicious fresh muffins to eat for breakfast.

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Reviews (2)


Altered ingredient amounts. I had no buttermilk, so i substituted fage, 0 fat plain greek yogurt instead. - 21 Dec 2008


I really enjoyed this recipe. The sweet potatoe was not overpowering, and it had a nice ginger bread type taste making it a very nice muffin for the holidays. - 21 Dec 2008

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