Sweet Potato Streusel Muffins

Please, please, pleeeesssee tell me you have some leftover sweet potato casserole from Thanksgiving in your fridge from crazy old Aunt Rita.

If you do {which you should}, now put that mushed-up, lovely sweet potato puree into this muffin batter.  Then bake.  Then eat.  Then thank me.

I can be a little obsessed with muffins.  I'm pretty sure I've never made the same muffin twice.  I'll swap out something here or there to make each batch different.  It drives the husband crazy.  Just when he likes one, he'll never see it again. 

I hope he has a good memory.

Sweet Potato Streusel Muffins

{Print this Recipe!}

*makes 16 muffins

2 c. flour
1 T. baking powder
1/4 c. sugar
3/4 t. salt
1 t. cinnamon
1 t. nutmeg
2 eggs
1 c. milk
1/4 c. canola oil
1 c. sweet potato puree {blend in food processor to get smooth}
1 1/2 t. vanilla

Preheat oven to 400 degrees. Coat a muffin pan with cooking spray or line with muffin liners.
In a medium bowl combine all dry ingredients. In another medium bowl, combine all wet ingredients, then beat with a mixer on medium for 1 minute. Add wet to dry, making sure not to over mix. Spoon batter 3/4 cup full into muffin tin.

For streusel topping: In a small bowl combine 1/4 c. flour, 1/4 c. brown sugar, 1/2 t. cinnamon and 2 T. cold, unsalted butter. Cut with a fork until crumbly. Sprinkle this mixture onto the muffins. Bake for 18-20 minutes or until toothpick inserted comes out clean. Allow to cool.

Now.  Listen.

Sit back.  Relax.  Enjoy your hot cup of coffee or tea and eat this muffin.

You deserve it.