Sweet Potato & Apple Muffins
Active Time: 15 minutes | Total Time: 1 hour 40 minutes | Serves 12 | Gluten Free
- 1 medium sweet potato
- Vegetable oil nonstick cooking spray
- 1½ cups gluten-free or all-purpose flour (We used King Arthur’s Measure for Measure)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon grated nutmeg
- 2 large eggs
- ¼ cup (packed) dark brown sugar
- ¼ cup plus 2 teaspoons granulated sugar
- 2 tablespoons maple syrup
- 1 apple
- ½ cup buttermilk
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, chopped
Heat the oven (with the oven rack in the middle) to 400°F. Put the sweet potato on a sheet pan and roast until very tender, 35 to 40 minutes. When cool enough to handle, scoop out the sweet potato (you should get about ¼ cups).
Reduce the oven heat to 350°F. Coat a 12-cup muffin tin with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon of the cinnamon, and the nutmeg.
In a large bowl, whisk together the eggs. Add the brown sugar, ¼ cup of the granulated sugar, and the maple syrup. Whisk together until the sugar has dissolved. Add the sweet potato and whisk in, smashing any lumps that remain. Grate the apple and stir into the mixture. Whisk in the buttermilk, butter, and vanilla. Add the dry ingredients and stir until just combined. Fold in the nuts.
Dividing evenly, spoon the batter into the muffin cups. In a small bowl, combine the remaining 2 teaspoons sugar and ¼ teaspoon cinnamon. Sprinkle over the tops of the muffins. Bake until a toothpick inserted into the middle comes out with a few moist crumbs attached, 28 to 35 minutes. Let cool on a wire cooling rack for 10 minutes before turning out. Serve warm or at room temperature.
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