Description
These Vegan Sweet Potato Muffins with Pecan Streusel are moist, flavorful, and topped with a crunchy pecan crumble and a sweet maple glaze. Perfect for breakfast or a cozy snack, they are made with wholesome ingredients like roasted sweet potatoes, vegan yogurt, and natural sweeteners, making them a delicious plant-based treat.
Ingredients
Scale
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 potatoes: Preheat the oven to 220°C (430°F). Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 40-45 minutes until softened. Remove and cool to room temperature. You can prepare the sweet potatoes a day ahead and refrigerate.
- Prepare vegan buttermilk: In a medium bowl, combine the soy milk and apple cider vinegar. Stir and let sit for 5 minutes to curdle.
- Blend wet ingredients: Peel cooled sweet potatoes and weigh out 350 g of flesh. Add to a food processor with vegan buttermilk, brown sugar, maple syrup, vegan yogurt, olive oil, and vanilla extract. Blend until smooth, then transfer to a large mixing bowl.
- Mix dry ingredients: Sift together flour, cinnamon, baking powder, baking soda, and sea salt in a separate bowl.
- Make the batter: Add the dry ingredients to the wet ingredients in two parts, gently folding them together until no pockets of flour remain. Avoid overmixing to keep muffins tender.
- Rest batter (optional): Let the batter sit at room temperature for 30 minutes to encourage high muffin tops.
- Prepare oven and muffin trays: Preheat the 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, leaving a gap by 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 in fridge until needed.
- Fill muffin liners: Use an ice cream scoop or large spoon to fill muffin liners generously to create high muffin tops. Sprinkle streusel topping evenly over each muffin.
- Bake the muffins: Bake at fan 190°C / conventional 210°C for 5 minutes, then reduce oven temperature to fan 170°C / conventional 190°C and bake for an additional 15 minutes. Remove and cool in tray for 5 minutes, then transfer muffins to a rack to cool completely for 30 minutes.
- Prepare glaze: In a small bowl, mix powdered sugar, maple syrup, and vanilla extract until smooth. Adjust powdered sugar for desired consistency. Drizzle glaze over cooled muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. If refrigerated, bring to room temperature for about an hour before serving.
Notes
- Note 1: Roasting the sweet potatoes brings out their natural sweetness and ensures softer texture in muffins.
- Note 2: Vegan Greek-style yogurt adds creaminess and moisture, but any plain vegan yogurt may be substituted.
- Note 3: Olive oil gives a mild flavor and healthy fats, but can be replaced with any neutral vegetable oil if preferred.
- Resting the batter allows the flour to fully hydrate, promoting taller muffins with lighter crumb.
- Filling muffin liners only every second cavity prevents them from expanding too closely together for even baking.
