Cinnamon Crunch Sweet Potato Muffins

By November 9, 2017



  • 3 tbsp sugar
  • 1 tsp ground cinnamon


  • 2 c peeled and cut into chunk Sweet Potatoes
  • 1 ¾ c flour
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ c sugar
  • ½ c oil
  • ½ c milk
  • ½ tsp grated orange zest
  • ¾ c pecans, coarsely chopped
  • butter for serving


Preheat oven to 400F. Make the topping in a small bowl, stir together the sugar and  cinnamon, set aside.

Cook the sweet potatoes until tender in microwave or boil. Transfer to a food processor and pulse until fluffy. Scrape potatoes into a bowl and let cool.

Stir together flour, cinnamon, nutmeg, baking powder and salt.

In another bowl, combine the eggs, sugar,oil, milk and orange zest and whisk vigorously for 1 minute.

Add sweet potatoes and beat until well blended. Add the flour mixture and stir until just moistened. The batter will be slightly lumpy. Fold in the pecans until evenly distributed. Do not overmix.

Spoon batter into prepared muffin tins. Sprinkle with topping and bake until golden. Bake 20-25 min.

Let cool and serve warm. Makes 12 muffins.