Sweet Potato Muffins with a cinnamon crunch topping!
These flavorful light and airy muffins are made with whole wheat pastry flour and leftover mashed sweet potatoes from Thanksgiving.
Are you still in your Thanksgiving food coma from enjoying all the delicious dishes you prepared for Thanksgiving? I was battling a nasty cold and got off easy this year. Thankfully, my mom hosted our dinner and prepared the bird and lots of sides.
My contribution was this Cranberry Jalapeño Salsa appetizer, the ingredients to make these Apple Cider Margaritas, and this Sweet Potato Casserole because no matter how much food we have, Thanksgiving is not complete without mom Karen’s casserole!
Does your family have a recipe that you cook year after year? Everyone loves sweet potato casserole, especially when it’s loaded with that crumbly topping.
I always roast a few extra potatoes to have on hand when I make that casserole and use the pulp in new recipes his time of year.
Last Thanksgiving break I made Sweet Potato Gnocchi, which is making me salivate as I think about each bite that practically melts in your mouth, but this year I wanted something for brunch and made muffins!
These muffins are not too sweet even though the cinnamon sugar topping might make you think otherwise. I used Wilton’s White Sugar Crystal Sprinkles that I had stashed in my baking supplies, but you can substitute granulated sugar which will melt forming a thin layer of crunch on top of the muffins.
The difference is that the extra large sugar crystals won’t melt when baked, so you get a decorative finished look that’s edible!
I’ve also been using whole wheat pastry flour in my baking. I love that I can incorporate whole wheat flour in my baked goods with tender and fluffy results. Enjoy these Sweet Potato Muffins with a warm beverage for brunch or an afternoon snack. These also make a great gift if you like to give food treats during the holidays.
Recipe adapted from Williams-Sonoma