Sweet Potato Streusel Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast; Dessert
Serves: 10
Ingredients
  • FOR THE MUFFINS:
  • 1½ cups all-purpose flour
  • ½ cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp cardamom
  • ½ tsp fine sea salt
  • 1 cup mashed sweet potato (~1 large sweet potato)*
  • ¾ cups neutral oil
  • ⅔ cups packed brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • ½ cup chopped medjool dates
  • FOR THE STREUSEL:
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ¼ tsp ground ginger
  • ¼ tsp cardamom
  • pinch of fine sea salt
  • ¼ cup neutral oil
Instructions
  1. Preheat the oven to 375ºF. Cut 10 squares of parchment paper (or use cupcake liners to line the pan) and set aside.
  2. First, make the streusel by mixing the dry ingredients, then pouring in the oil. Use your hands or a fork to continue mixing until a crumbly texture forms. Set aside.
  3. In a food processor, pulse the oats until you reach a coarse powder. Don't worry about some larger pieces, this will add texture. Transfer the ground oats to a large bowl with the flour, baking powder, baking soda, and spices, and whisk to combine.
  4. In a separate bowl whisk together the sweet potato, oil, sugar, eggs, and vanilla. Next, pour the wet ingredients into the dry, folding gently with a rubber spatula or spoon just until a few flour streaks are left. Add in the chopped dates and finish folding until completely incorporated.**
  5. Line alternating spaces in the muffin pan and fill each to the top. Sprinkle on a generous amount of streusel. Bake for 18-21 minutes, until the top of the muffin springs back when lightly touched. Begin checking at the 18 minute mark.
  6. Let the muffins cool on a wire rack. Store covered at room temperature for 4 days.
Notes
*To make mashed sweet potato, wrap it in tin foil and bake at 375ºF for 45-60 minutes, until soft. Let it cool fully before removing the peel and mashing it with a fork.
**Be careful not to overtax the muffin batter! This will result in dry, tough muffins.
Recipe by Lenses and Lentils at https://lensesandlentils.com/sweet-potato-streusel-muffins/