Description
These Vegan Sweet Potato Muffins with Pecan Streusel offer a moist and flavorful treat perfect for breakfast or snack time. Featuring roasted sweet potatoes blended into the batter and topped with a crunchy pecan streusel and a maple glaze, these muffins are a comforting, dairy-free option that is sure to please vegans and non-vegans alike.
Ingredients
Scale
Muffins
- 350 g sweet potatoes, cooked
- 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
- 80 ml olive oil
- 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 your oven to 220°C (430°F). Wrap the sweet potatoes in foil and place them on a baking sheet. Roast for 40-45 minutes until soft. Once done, let them cool to room temperature. You can prepare this a day ahead and refrigerate if desired.
- Prepare vegan buttermilk: Combine soy milk and apple cider vinegar in a bowl, stir, and let sit for 5 minutes to curdle.
- Blend wet ingredients: Peel and weigh 350g of the roasted sweet potato flesh and add to a food processor along with the vegan buttermilk, light brown sugar, maple syrup, vegan Greek-style 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 the all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt.
- Make the batter: Gradually fold the dry ingredients into the wet mixture in two parts. Mix just until combined without overmixing to ensure tender muffins.
- Rest the batter (optional): Allow the batter to rest at room temperature for 30 minutes to encourage high muffin tops.
- Prepare oven and pans: Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease two muffin trays and line 10 muffin liners, spacing them with empty cavities in between.
- Make the pecan streusel topping: In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and vegan butter. Rub the butter into the dry ingredients with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
- Fill muffin liners: Using a large spoon or ice cream scoop, distribute the batter evenly into the muffin liners, filling them up to the top for high muffin crowns. Sprinkle a generous amount of streusel topping on each.
- Bake muffins: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce the temperature to 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes. Let muffins cool for 5 minutes in the tray before transferring to a wire rack to cool completely, about 30 minutes.
- Make the maple glaze: Whisk together powdered sugar, maple syrup, and vanilla extract until smooth. Adjust consistency by adding more powdered sugar or maple syrup as desired. Drizzle the glaze over cooled muffins.
- Store muffins: Keep muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to one week. If refrigerated, allow muffins to come to room temperature for about an hour before serving.
Notes
- You can roast sweet potatoes a day in advance to save time; store in the fridge until ready to use.
- Use vegan Greek-style yogurt for tanginess and moisture.
- Mixing the batter gently avoids tough muffins—do not overmix.
- Resting the batter helps achieve taller, fluffier muffin tops.
- Filling every second muffin cavity allows space for muffins to rise without sticking together.
- Adjust the maple glaze consistency to your preference by adding more powdered sugar for thickness or more syrup for runniness.
- Let refrigerated muffins sit at room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
