Blackberry Sweet Potato Muffins with Streusel Topping
Indulge in these Blackberry Sweet Potato Muffins with Streusel Topping. Soft, fluffy and topped with a blackberry glaze, these muffins taste like spring but with the added benefit of sweet potato!
Equipment
- Digital Food Scale
- Mixing Bowl
- Hand Mixer
- Muffin Pan
- Whisk
Ingredients
Topping
- 57 grams salted butter (melted)
- 28 grams cane sugar
- 28 grams light brown sugar
- 64 grams all purpose flour
Batter
- 113 grams salted butter (softened)
- 113 grams light brown sugar
- 57 grams cane sugar
- 113 grams sweet potato puree
- 2 large eggs
- 285 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 6 ounces blackberries (sliced)
Glaze
- 142 grams powdered sugar (sifted)
- 1 teaspoon freeze dried blackberry powder
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F. Line a muffin pan with muffin liners. Melt the butter, you can do this in the microwave or in a small pot over the stovetop.
- To make the topping: In a large mixing bowl, add the melted butter, cane sugar, light brown sugar, and flour.
- Mix together until a paste like texture forms. Set aside.
- To make the batter: In a large mixing bowl add the butter, light brown sugar, and cane sugar. Mix, using a hand mixer until the butter and sugars are completely combined with the butter.
- Add the sweet potato puree and eggs and mix to combine completely.
- Next, add in the dry ingredients: flour, baking powder, cinnamon, and salt and mix to combine into a smooth batter.
- Fold in the blackberries.
- Scoop batter into the muffin pan and fill three-quarters full. You’ll get 12 muffins.
- Crumble the topping on top of the muffin batter.
- Bake for 20 to 25 minutes, or until golden brown and done.
- To make the glaze: In a large mixing bowl, add the powdered sugar, blackberry powder, and water.
- Whisk together until a smooth glaze forms. If you want a thicker glaze, use less water if you want a thinner glaze you can use more water.
- Once the muffins cool, drizzle the glaze on top.
- Store in an airtight container for up to 3 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure to use softened butter for the muffin batter. I like to leave it out a room temperature to soften naturally. But, if you need to microwave it, only do 10 second intervals to prevent it from melting little pockets.
- If you don't have cinnamon, you can use nutmeg, cloves, or cardamom in its place too if you prefer.
- I like to slice the blackberries so you get small pieces in each bite. This also helps keep the muffins from becoming soggy in one spot as fresh blackberries have a high water content.
- If you want to swap out the blackberries for different berries, you can use raspberries, blueberries, or strawberries. And, you can complement that with the same freeze dried fruit powder to match for the glaze.
- If you want to add in nuts, you can. Almonds, pecans, or walnuts would be a great addition. I recommend 85 grams of chopped nuts in the batter. If you are using a whole nut like almond, be sure to chop into fine pieces.
- I like to use muffin cups that are folded and tall (like the paper liners I use here) as opposed to standard cupcake liners whenever baking muffins with a streusel topping so it can easily hold it all in!
- For storage, be sure to store leftover muffins under a cake dome or in an airtight container so they stay moist and don’t dry out. This will help keep the best texture.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 351kcalCarbohydrates: 56gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 58mgSodium: 242mgPotassium: 129mgFiber: 2gSugar: 31gVitamin A: 2234IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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