Sweet Potato Muffins with Streusel Topping

I just love the morning where I wake up early with an urge to bake while the house is still quiet.  There's something so domestic about whipping up a batch of muffins on a cool morning while my family sleeps.

I like to stock up on sweet potatoes when they're on sale.  They are easy to bake or boil, then freeze the puree for breads (Sweet Potato Bread is one of Mr. Juggling Act's favorites) or muffins for later.  And they are even good for thickening and adding a bit of sweetness to chili or stews.

Sweet Potato Muffins with Streusel Topping

Batter Ingredients:
2/3 cup sugar
1/3 cup butter, softened
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1-1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup milk
1 large (about 1 1/2 cups) sweet potato, pureed
1 teaspoon orange zest


Streusel Topping:
Scant 1/2 cup flour
1/4 cup brown sugar, packed
1/2 stick unsalted butter, softened
1/2 teaspoon cinnamon

Directions:

Preheat your oven to 375-degrees.  Grease or line your muffin tins (this will make 12-18 muffins depending on the size of your tins).

Cream the butter and sugar in a small bowl.  In a larger bowl, beat the egg, orange zest and vanilla.

Add in the butter-sugar mixture and stir to combine.  Then add in the dry ingredients, and the milk and mix until well combined.  Fold in the sweet potato puree (and the walnuts if you're using them).

Scoop the muffin batter into the prepared tins - I like to use an ice cream scoop.

To make the streusel topping, pulse the softened butter with the flour, brown sugar and cinnamon until it is a bit crumbly.

If you're a walnut fan, the tiny chopped ones area pretty tasty in this streusel topping, too.  Alas, I'm the only nut lover in my house...

Sprinkle the topping over the muffins, gently pressing down so that you don't loose all that yummy goodness when you unwrap your muffin.     

Bake for 20-25 minutes or until a tester (toothpick) comes out clean. Cool in the pans for 5 minutes, then remove to a rack to cool.

Now, if you want to make this really special, drizzle on a little Orange Glaze (1/2 cup powdered sugar, 1-1/2 tablespoons orange juice, zest of 1 small orange).