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Cozy Sweet Potato Casserole Muffins Easy Homemade Recipe with Crunchy Pecan Topping

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These Cozy Sweet Potato Casserole Muffins transform the classic holiday side into a moist, tender muffin with a perfectly crunchy pecan topping, ideal for breakfast, snacks, or any occasion.

Ingredients

Scale
  • 2 medium sweet potatoes (about 2 cups mashed), roasted and peeled
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) milk (whole or 2%; dairy-free alternatives like oat or almond milk work)
  • 1 teaspoon vanilla extract
  • ½ cup (115g) unsalted butter, melted, plus extra for topping
  • ½ cup (60g) chopped pecans, fresh and toasted if possible
  • ¼ cup (50g) brown sugar (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Pierce 2 medium sweet potatoes with a fork and place on a baking sheet. Roast for 45-50 minutes until tender. Let cool, peel, and mash until smooth (about 2 cups).
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  3. In a separate bowl, beat 2 large eggs until combined. Add ½ cup milk, 1 teaspoon vanilla extract, ½ cup melted unsalted butter, and the mashed sweet potatoes. Stir until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; batter should be thick but moist. Avoid overmixing.
  5. In a small bowl, mix ½ cup chopped pecans, ¼ cup brown sugar, and 2 tablespoons melted butter until sugar is moistened and nuts are coated.
  6. Grease or line a 12-cup muffin tin with paper liners. Spoon batter evenly into cups (about ⅔ full). Sprinkle pecan topping generously over each muffin.
  7. Bake at 350°F (175°C) for 22-25 minutes until golden and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool muffins in the tin for 10 minutes before transferring to a wire rack to set the topping and prevent falling apart.

Notes

Roast sweet potatoes with skins on for better flavor and easier peeling. Avoid overmixing batter to keep muffins tender. Toast pecans before chopping for maximum crunch. If muffins aren’t rising, check baking powder freshness. For extra moistness, add ¼ cup Greek yogurt to wet ingredients. Tent muffins with foil if pecan topping browns too quickly. Muffins freeze well; thaw at room temperature or warm gently before serving.

Nutrition

Keywords: sweet potato casserole, muffins, pecan topping, cozy, fall recipe, breakfast muffins, snack, easy recipe

Find it online: https://cooksybite.com/cozy-sweet-potato-casserole-muffins-easy-homemade-recipe-with-crunchy-pecan-topping/