sweet potato STREUSEL muffins

Get the tea ready, because these muffins are just what you need right now.

INGREDIENTS:

{ Muffins }

• 1 1/2 C. (360g) roasted sweet potato (about 2 medium size)

• 2 C. (250g) all purpose flour

• 1/2 tsp. baking powder

• 1 tsp. baking soda

• 2 tsp. cinnamon

• 1/4 tsp. ginger

• 1/4 tsp. allspice

• 1/8 tsp. nutmeg

• 1/2 tsp. kosher salt (like Diamond)

• 1/2 C. (100 g) white sugar (vegan)

• 1/2 C. (100 g) brown sugar (vegan)

• 1/4 C. (59 ml) neutral oil (you can use coconut oil if you don’t mind coconut flavor)

• 1/4 C. (57g) vegan butter (soften)

• 1/4 C. (59ml) plant milk ( I like oat, can sub coconut- see above)

• 1 tsp. apple cider vinegar

• 6 T. aqua faba/chickpea brine (or your favorite egg replacer for two eggs)

• 1 tsp. vanilla extract

{ Streusel topping }

• 1/2 C. (63g) ap flour

• 3 T. granulated sugar

• 3 T. brown sugar

• 4 T. vegan butter (melted)

• 1/2 tsp. cinnamon (I prefer Ceylon)

{ Icing }

• 6 - 8 T. confectioner/powder sugar (will depend on the thickness of your milk)

• 1 T. plant milk

• 1 tsp. vanilla extract

You will need:

• Muffin tin(s)

• Muffin cups/liners (optional)

• 2 Large bowls + 2 medium bowls

• Hand or stand mixer

• Cooling rack

• Baking sheet

• Whisk

• Neutral spray oil

  
  Yields 12 muffins

{ Prep }

• Poke sweet potatoes several times and place on a foil lined cookie sheet in the oven set to 375°. Roast until soft and squishy (about 35-45 minutes). Let cool.

• Bring butter (for muffins) and milk to room temp.

• Drain a can of chickpeas (garbanzo beans) and reserve the liquid (aquafaba). If you already have some on hand in the refrigerator (like me) bring to room temp.

• Spray muffin tins with a neutral spray oil ( I use grapeseed) and line with muffin cups if using.

DIRECTIONS:

Preheat oven to 425°

1. In a large bowl, combine flour, salt, spices, baking powder and soda. Set aside.

2. Cream sugars and butter together in a large bowl for two minute with an electric mixer on medium-high speed- the mixture will be a bit grainy, not soft and fluffy.

3. Add cooled sweet potato, vanilla, oil, and aqua faba to the creamed sugar and butter and mix another 2 minutes on high speed..

4. Add the milk and mix with a rubber spatula until all ingredients are fully incorporated and smooth- this will prevent your mixture from splashing everywhere.

5. Add the wet mixture to dry in thirds and mix with a rubber spatula until the batter is fully combined- don’t over-mix or you will activate the gluten in the flour and your muffins will be tough and chewy. Set aside.

6. In a medium bowl, mix all of the streusel ingredients (flour, sugars, cinnamon, and melted butter) with a fork until they clump together. Break up any large balls in to smaller ones. Set aside.

7. Scoop batter into your prepared muffin tins and lightly tap to remove any air bubbles.

8. Sprinkle streusel mixture on the tops of each muffin and lightly press into batter.

9. Place muffin tin(s) on the middle rack in the oven and bake for 5 minutes at 425°. After 5 minutes, reduce heat to 350° (don’t open the oven door) and continue to bake for 10-15 minutes or until a toothpick or fork comes out clean. Cooking the muffins at a higher temp for a few minutes helps them to dome and have a crustier muffin top.

10. When muffins are done, let cool in the tin for 10-15 minutes.  Then, remove from muffins from tin and finish cooling for 20-30 minutes on a wire baking rack that sits on top of a baking sheet.

11. While muffins are cooling, add icing mixture to a medium bowl and mix with a whisk until thick, smooth and pourable- if your milk is really thin, you may need to add more sugar (or vice versa).  

12. Drizzle the icing over the muffin tops (the baking sheet will catch the extra). Let set another 5-10 minutes, then enjoy the fruits of your labor.

I hope you give this recipe a try. If you do, let me know how it turned out!

Thanks for spending some time,

xxx Debbie xxx