Description
Delightfully moist and fluffy vegan sweet potato muffins topped with a crunchy pecan streusel and a sweet maple glaze. These muffins combine the natural sweetness of roasted sweet potatoes with warm cinnamon and a hint of vanilla, perfect for a wholesome breakfast or snack.
Ingredients
Scale
Sweet Potato Muffins
- 350 g sweet potatoes, cooked (see note 1)
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 160 g light brown sugar
- 60 ml pure maple syrup
- 120 g vegan Greek-style yogurt (see note 2)
- 80 ml olive oil (see note 3)
- 1 tablespoon vanilla extract
- 300 g all-purpose flour
- 1 tablespoon ground cinnamon
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Pecan Streusel Topping
- 50 g pecans, roughly chopped
- 25 g all-purpose flour
- 25 g brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons vegan butter, room temperature
Maple Glaze
- 80 g powdered sugar
- 2 ½ tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Roast the sweet potatoes: Preheat the oven to 220°C (430°F). Wrap the sweet potatoes in foil, place on a baking sheet, and bake for 40-45 minutes until softened. Allow to cool to room temperature. Sweet potatoes can be prepared a day ahead and stored in the fridge.
- Prepare vegan buttermilk: In a medium bowl, combine soy milk and apple cider vinegar. Stir and let sit for 5 minutes to curdle.
- Blend wet ingredients: Peel the cooled sweet potatoes and weigh out 350 g of the flesh. Place in a food processor with vegan buttermilk, light brown sugar, maple syrup, vegan yogurt, olive oil, and vanilla extract. Blend until smooth, then transfer to a large mixing bowl.
- Mix dry ingredients: In a separate bowl, sift together flour, ground cinnamon, baking powder, baking soda, and sea salt.
- Make the batter: Add dry ingredients to the wet ingredients in two additions, folding gently after each addition just until no flour pockets remain. Avoid overmixing.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes to encourage high muffin tops.
- Prepare oven and muffin trays: Preheat oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease two muffin trays and line with 10 muffin liners, spaced out only filling every second cavity.
- Make streusel topping: In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and vegan butter. Use fingertips to rub butter into dry ingredients until crumbly. Chill streusel in the fridge until ready to use.
- Fill muffin liners: Using an ice cream scoop or large spoon, evenly distribute batter into the liners, filling to the top for high-topped muffins. Sprinkle streusel topping over each muffin.
- Bake muffins: Bake at 190°C (375°F fan-forced) or 210°C (410°F conventional) for 5 minutes, then reduce temperature to 170°C (340°F fan-forced) or 190°C (375°F conventional) and bake for an additional 15 minutes. Remove and let cool in the tray for 5 minutes before transferring to a cooling rack for 30 minutes.
- Prepare maple glaze: Mix powdered sugar, maple syrup, and vanilla extract until smooth. Adjust thickness by adding more powdered sugar if desired. Drizzle glaze over cooled muffins.
- Store muffins: Store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. Bring to room temperature for about an hour before serving if refrigerated.
Notes
- Note 1: Roasting sweet potatoes brings out their natural sweetness and improves texture in the muffins.
- Note 2: Vegan Greek-style yogurt adds creaminess and tang, but any plant-based yogurt can be substituted.
- Note 3: Olive oil provides moisture and richness; you can replace it with another mild vegetable oil if preferred.
- Resting the batter helps develop better muffin tops.
- Baking in staggered cavity placement allows muffins to expand freely without sticking together.
