Glazed Sweet Potato Nut Muffins are an easy breakfast recipe that is perfect for Thanksgiving morning. Freshly baked goodies, great for chilly fall days-YUM
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 16
Author Gina Kleinworth
Ingredients
3large eggs
⅓cupsour cream
1cupbaked sweet potato mashI used O’Henry Sweet Potatoes
¾cupvegetable/canola oil
1cuppacked light brown sugar
1teaspoonpure vanilla extract
1½cupsall-purpose flour
2teaspoonsbaking powder
2teaspoonscinnamon
½teaspoonbaking soda
½teaspoonsalt
2cupswalnuts or pecans
1tbspraw sugar
Glaze
½cupconfectioners sugar
3tspmilk
Instructions
Preheat the oven to 350°F & grease 12 well muffin pan + grease another 4-5 wells of another pan. (recipe makes approx 16)
In mixer bowl, beat eggs with sour cream, oil, & sweet potato mash.
Beat in the brown sugar and vanilla.
Add flour, baking powder, cinnamon, baking soda & salt.
Fold in ½ the walnuts, mixing until just combined.
Divide the batter evenly into the prepared muffin pan. (I used a med cookie scoop to get even portions)
Sprinkle with walnuts & raw sugar.
Bake for 18 - 20 mins.
Prepare glaze by combining ingredients & whisking well.
Once muffins have cooled, drizzle over the top of each muffin