ELLEN’S FALL BAKING SERIES (Episode 304): Southern Sweet Potato Muffins with Brown Sugar Streusel
#muffins #sweetpotatomuffins #ellenshomemadedelights #fallrecipes #southernfood
Hello my Friends!
Are you a fan of Sweet Potatoes and Muffins? Y’all will enjoy these Sweet Potato Muffins with a crunchy and mouth watering Brown Sugar Streusel n top! It is so moist and full of Sweet Potato Goodness! Great to serve for Breakfast and/or Brunch or any time.
Ellen’s Homemade Self Rising Flour:
Ellen’s Homemade Pumpkin Pie Spice:
Ellen’s Sweet Potato Recipes Playlist:
Muffins
3 cups self rising flour
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
2 cups cooked sweet potatoes, mashed and cooled
1 1/2 cups white sugar
1/2 cup packed light brown sugar
3 eggs, room temperature
1 tsp pure vanilla extract
1/2 cup canola oil
2/3 cup orange juice
Brown Sugar Streusel
1 cup all purpose flour
1/2 tsp ground cinnamon
1/8 tsp (Pinch) table salt
1/3 cup white sugar
1/2 cup packed light brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into cubes
Pastry Cutter or Fork
Muffin Pan with 12 muffin cups
Ice Cream Scoop or Spoon
Preheat Oven to 400 Degrees
Baker’s Note: Streusel Topping will keep for several weeks under refrigeration and may be frozen for longer storage. There's no need to thaw before use.
For the Streusel: In a medium bowl, combine flour, salt, and cinnamon; whisk or sift together until well combined. Next add white and brown sugar and cold butter, using a pastry cutter or fork, cut butter in until it reaches coarse crumbs. Set aside.
For the Muffins: In a medium bowl, combine flour, baking soda, and pumpkin pie spice, whisk or sift until well incorporated and set aside. In a large bowl using a hand mixer, add sweet potatoes, white and brown sugar, eggs, oil, and orange juice; mix until well combined. Then slowly add the flour mixture into the sweet potato mixture and mix until well incorporated (do not over mix). Scoop muffin batter into 12 muffin cups about 3/4 way up using ice cream scoop or spoon. Then sprinkle with brown sugar strusel on top. Bake for 18-22 minutes. Remove from oven and cool completely on wire rack. Place muffins on a platter or cake stand and serve.
Previous Video
Pumpkin Pancakes:
For Business Inquiries and Social Media
-Email: [email protected]
-Facebook: www.facebook.com/ellendelights
-Instagram: www.instagram.com/ellendelights
-Snapchat: chefbrittany17
Hello my Friends!
Are you a fan of Sweet Potatoes and Muffins? Y’all will enjoy these Sweet Potato Muffins with a crunchy and mouth watering Brown Sugar Streusel n top! It is so moist and full of Sweet Potato Goodness! Great to serve for Breakfast and/or Brunch or any time.
Ellen’s Homemade Self Rising Flour:
Ellen’s Homemade Pumpkin Pie Spice:
Ellen’s Sweet Potato Recipes Playlist:
Muffins
3 cups self rising flour
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
2 cups cooked sweet potatoes, mashed and cooled
1 1/2 cups white sugar
1/2 cup packed light brown sugar
3 eggs, room temperature
1 tsp pure vanilla extract
1/2 cup canola oil
2/3 cup orange juice
Brown Sugar Streusel
1 cup all purpose flour
1/2 tsp ground cinnamon
1/8 tsp (Pinch) table salt
1/3 cup white sugar
1/2 cup packed light brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into cubes
Pastry Cutter or Fork
Muffin Pan with 12 muffin cups
Ice Cream Scoop or Spoon
Preheat Oven to 400 Degrees
Baker’s Note: Streusel Topping will keep for several weeks under refrigeration and may be frozen for longer storage. There's no need to thaw before use.
For the Streusel: In a medium bowl, combine flour, salt, and cinnamon; whisk or sift together until well combined. Next add white and brown sugar and cold butter, using a pastry cutter or fork, cut butter in until it reaches coarse crumbs. Set aside.
For the Muffins: In a medium bowl, combine flour, baking soda, and pumpkin pie spice, whisk or sift until well incorporated and set aside. In a large bowl using a hand mixer, add sweet potatoes, white and brown sugar, eggs, oil, and orange juice; mix until well combined. Then slowly add the flour mixture into the sweet potato mixture and mix until well incorporated (do not over mix). Scoop muffin batter into 12 muffin cups about 3/4 way up using ice cream scoop or spoon. Then sprinkle with brown sugar strusel on top. Bake for 18-22 minutes. Remove from oven and cool completely on wire rack. Place muffins on a platter or cake stand and serve.
Previous Video
Pumpkin Pancakes:
For Business Inquiries and Social Media
-Email: [email protected]
-Facebook: www.facebook.com/ellendelights
-Instagram: www.instagram.com/ellendelights
-Snapchat: chefbrittany17
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