Sweet Potato Muffins With Cinnamon Sugar Topping

Make the Muffin Batter

1. Gather the ingredients. Heat the oven to 375 F.

2. Butter or spray the wells of a 12-cup muffin tin with nonstick cooking or baking spray. 

3. In a medium bowl, combine the flour, 3/4 teaspoon of cinnamon, the ground nutmeg, baking powder, and salt. Stir or whisk to blend thoroughly; set aside.

4. In a large mixing bowl, whisk the eggs. Whisk in the 1/4 cup of granulated sugar and the brown sugar, evaporated milk, vegetable oil, and vanilla extract. Add the sweet potato puree and whisk until well blended.

5. With a spoon, stir the flour mixture into the sweet potato batter just until the dry mixture is moistened. The batter will be a bit lumpy.

6. Fold in the pecans and toffee bits, if using.

7. Fill muffin cups nearly full.

Make the Topping and Bake

1. Gather the ingredients.

2. In a small bowl, combine the 2 tablespoons of granulated sugar with 1/2 teaspoon of cinnamon.

3. Sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture over the top of each muffin.

4. Bake the sweet potato muffins for 22 to 26 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.

How to Make Fresh Puréed Sweet Potatoes

Scrub and peel 2 medium sweet potatoes. Cut into cubes and place in a saucepan. Cover with water. Bring the sweet potatoes to a boil over high heat. Reduce the heat to low or medium-low, cover the pan, and cook until very tender, about 15 minutes. Drain well. Pulse in a food processor until smooth. Let come to room temperature before using in this recipe.

Storage and Reheating

Freeze the muffins in a zip-top freezer bag for up to three months. Reheat single frozen muffins in the microwave for about 20 to 30 seconds (100 percent power). Or wrap frozen muffins in foil and heat in a heated 350 F oven for about 15 minutes.