When Alex suggested I make cinnamon crunch muffins, I came across the recipe for Cinnamon-Crunch Sweet Potato Muffins. I was intrigued, and I happened to have some sweet potatoes in the house to make them.
First step is to cook sweet potatoes. I did this when I had a little down time in the kitchen a few days before I wanted to make them. Just peel, chop, and boil until tender, which took about 15 minutes for me. My blender was dirty, so I just put them in the fridge to blend/mash them the day I made the muffins.
On Saturday morning when I made the muffins, I added the milk to the sweet potatoes to make them easier to blend. I mixed that into the other wet ingredients, and then added it to the dry ingredients which I’d already mixed together. I used the zest of half an orange rather since all I had around was a partially-zested orange. I filled the muffin cups close to full but I still had some extra batter, which I put in a mini-Bundt cake mold. I topped the muffins with the cinnamon sugar mixture, and baked them exactly 20 minutes, until a toothpick came out clean.
The flavor of these was pretty good. I definitely could taste the orange in them, as well as the sweet potato; the zest complimented the earthy flavor of the sweet potato. I enjoyed the pecans in them, too. However, I found that I didn’t enjoy them as much as leftovers. The texture was a little spongier than I’d like in a muffin, probably from the sweet potato in it. The taste was still okay, but I just didn’t enjoy that much. Alex still liked them, though, so I think it’s just a matter of them not quite being my kind of muffin. Alex thought they reminded him of pumpkin muffins, and I’m not a huge fan of pumpkin. Give this a try if you like sweet potatoes and are willing to have them in muffins – you could halve a batch.