Sweet Potato Maple Crumble Muffins

This recipe is from Baking With The Good Hair https://www.bakingwiththegoodhair.com/home/2020/9/19/sweet-potato-muffins-with-maple-crumble

- with edits for weight measurements. This one is a favorite that I often double and freeze (see instructions below). 

Makes about 1 dozen muffins

Ingredients:

Muffins:

• 200 g all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 300 g - 1 ½ cups mashed or pureed sweet potato, cooled (about 1 large sweet potato)
• ½ cup unsalted butter, melted
• 73 g brown sugar
• 66 g granulated sugar
• 1 egg
• 1 t vanilla
• 2 tablespoons milk (whole or 2%)

Crumble:

• 60 g all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 3 tablespoons cubed unsalted butter, cold
• 2 ½ tablespoons maple syrup

Instructions:

1. Preheat oven to 400F and line a muffin tin with liners. Lightly grease the liners with nonstick spray.
2. In a medium bowl, whisk all purpose flour, baking powder, baking soda and salt together until combined and no clumps of flour or baking powder remain.
3. In a large mixing bowl, mix sweet potato and melted butter together until combined. Add brown sugar and granulated sugar and mix until combined. Add egg and vanilla extract and mix until combined.
4. Add half of the flour mixture to the batter and mix until almost combined, about 10 seconds at a medium speed. Add in milk and mix until almost combined. Add in final half of the flour mixture and mix until combined, be careful to not overmix. Cover batter and set aside
5. In a medium mixing bowl, whisk all purpose flour, granulated sugar and cinnamon together. Add in cubed butter and work into the flour mixture with your hands until the butter is broken down to pea-sized pieces. Add maple syrup and mix in with a fork until combined and the mixture is crumbly but sticks together when squeezed.
6. Scoop batter into the prepared muffin tin until each cup is about ⅘ths full. Add 2 teaspoons of crumble on top of each muffins and press gently into the batter.
7. Bake muffins for 18 to 20 minutes, or until muffins are set and a toothpick comes out clean when inserted. Allow muffins to cool partially in their muffin tin before transferring to a cooling rack to finish cooling completely.

My instructions to double the recipe and easy prep instructions - makes 24 muffins ...

Bake 2-3 sweet potatoes at 375 for one hour and cool.  Bring eggs and milk to room temperature.

Preheat oven to 400.  

Measure dry ingredients into 2 bowls - (ex. 200 g flour in each bowl)

• 200 g all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Combine ingredients with a whisk.

Measure sugars into small bowls as above...

• 73 g brown sugar
• 66 g granulated sugar

Measure all crumble ingredients into one medium bowl

• 120 g all purpose flour
• 4 tablespoons granulated sugar
• 4 teaspoons cinnamon
• 6 tablespoons cubed unsalted butter, cold
• 5 tablespoons maple syrup

Mix together with fingers before adding syrup.  Then mix in syrup with fork and pop in the refrigerator to keep cold.  

* Put 300 g - 1 ½ cups sweet potato and 1 stick of melted butter in the food processor and puree.  

Add 

• 73 g brown sugar
• 66 g granulated sugar

and combine for a few seconds

Add egg and1 t of vanilla and blend.

Add 1/2 of one of the bowls of dry ingredients. Blend in short spurts till mostly mixed, add 2 T of milk and blend again.  Then add last of the dry ingredients and pulse.  

Scoop into 12 silicone muffin liners (lightly spritzed with spray).  Top with half of the refrigerated crumble and bake for 18 to 20 minutes.

Cool muffins for 10 minutes and remove from liners.  Clean liners to repeat the process with 2nd batch (from *)