Remember those gorgeous sweet potatoes we got in our late September CSA box?

Well I never used them up! And since the day we got them Jason has been asking me to make sweet potato muffins with them. I’ve never had a sweet potato muffin before and I don’t think he has either, but for whatever reason he decided that he sure did want some. He asks, I cook.

There are surprisingly few sweet potato muffin recipes out there, so this one is my creation that I made after looking to similar types of muffin recipes (pumpkin, carrot, banana, etc). It includes all the flesh from a large baked sweet potato, and is made with whole wheat flour. I topped the muffins with streusel topping for texture (the same streusel I used for my American Streusel Bundt Cake, I always have extra in the freezer for stuff like this) and drizzled them with a simple molasses glaze for color and a little extra flavor. They came out very moist and mild in flavor, and they’re not too sweet so would go great with breakfast.

Sweet Potato Muffins with Molasses Glaze

For the muffins:

• 1/4 c. butter, softened
• 1/3 c. brown sugar
• 2 eggs
• 1 1/2 c. mashed sweet potato flesh (from a baked sweet potato)
• 1/2 c. buttermilk
• 1/4 c. milk
• 1 c. unbleached all-purpose flour
• 1 c. white whole wheat flour
• 2 t. baking powder
• 1/2 t. baking soda
• 2 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground nutmeg
• 1/4 t. ground allspice
• 1/2 t. salt

For the glaze

• 1/3 c. powdered sugar
• 1 1/2 T. blackstrap molasses
• 1/2 t. vanilla extract
• 2 T. milk

-In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs until smooth, then the sweet potato and milks.

-In a separate small bowl, combine all of the remaining ingredients with a fork.

-Add the dry ingredients to the wet and mix on low for a few seconds to incorporate the ingredients. Use a spatula to scrape down the sides of the bowl and finish combining the ingredients, but don’t over-mix the batter.

-Grease a muffin pan well and pour the batter evenly into each muffin cup (about 1/3 c. each).

-Top with chopped nuts or streusel if desired and bake in a 375 degree oven for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

-Let the muffins cool in the pan for 5 minutes then transfer them to a cooling rack to cool completely.

-While the muffins are cooling, prepare the glaze by whisking all of the glaze ingredients together in a small bowl until very smooth. Drizzle the glaze over the muffins and enjoy! Makes 12 standard size muffins.

You won’t have a problem getting rid of these.

You may have trouble keeping them from evaporating, though.

One of these will come in handy while I’m reading about the ethics of medical experimentation for 5 or so hours tonight. Some booze would also come in handy but I’m pretty sure that would effect my reading notes…so these muffins will have to suffice.

Thanks for reading!

-Lauren