Monday, September 26, 2011

Sweet Potato Muffins with Walnut Streusel

Sweet Potato Muffins with Walnut Streusel - Gluten Free
This recipe for Sweet Potato Muffins with Walnut Streusel is by far the most delectable gluten free treat I’ve had all season.  Alright, so maybe the season did just start four days ago but still these muffins were freaking awesome.  I can’t think of a better way to usher in the flavors of fall than these warm sweet crumbly muffins spiced with warm holiday flavors.  As soon as I feel the first chill in the air I just want to fire up the old oven and let the baking begin.  Can anything really top the aroma of pumpkin pie spices filling the air?  And once you see how easy these are to throw together I have no doubt that these muffins will become a quick go to recipe for your next brunch or when friends drop by for coffee.          
Ingredients for the Batter:

·         1 ½ cups gluten free Bisquick
·         2 eggs
·         ½ cup sweet potato, boiled and mashed     
·         ½ cup brown sugar
·         4 tablespoons butter, melted
·         1/3 cup milk
·         1 teaspoon cinnamon
·         ½ teaspoon nutmeg

Ingredients for the Streusel Topping:
·         ¼ cup gluten free Bisquick
·         ¼ cup brown sugar 
·         ½ teaspoon cinnamon
·         ¼ cup chopped walnuts
·         2 tablespoons butter, cold

Video Tutorial: 

1.       Preheat the oven to 350°F  or 175 °C
2.       Line a standard muffin tin with 12 paper liners.

For the Streusel Topping:
1.       In a small bowl stir the brown sugar, cinnamon and Bisquick together. 
2.       Using a pastry cutter or a pair of knives cut the butter into the dry mixture until the butter looks like large crumbs then mix in the chopped walnuts and set the bowl aside in the refrigerator.
For the Cake Batter:
1.       In a large mixing bowl whisk together the eggs, mashed sweet potato, brown sugar, melted butter, milk, cinnamon, and nutmeg until everything is thoroughly combined.
2.       Using a rubber spatula, stir the gluten free Bisquick into the wet ingredients until the wet and dry ingredients are thoroughly incorporated but don’t over mix.
3.       Evenly divide the batter between the 12 paper liners.
4.       Spoon heaping tablespoons of the streusel mixture over the tops of each muffin.
5.       Bake at 350°F or 175°C for 20-24 minutes or until a toothpick inserted comes out clean.


  1. Hello Anne.
    This is a great recipe. As I am so clueless when it comes to gluten free I am glad that I have found your blog.
    This is a must try for sure and with 'baking season' here these look like a great start!

  2. Thanks Joe, It's a simple recipe. You could even skip the muffin tin and throw the batter into an 8-9 inch round pan and make a coffee cake if you bake it for 10 more minutes.
    I'm still thinking about the planked twinkies you made over at the TangoSpiceCompany YouTube channel. Why can't twinkies be gluten free?

  3. Thank You! This is awesome because I just started eating Gluten Free Products and it is superb to find recipes that I can partake in. I think many should eat organic food because food without the pesticides and chemicals means healthy living in the long run. They are not bad for you at all. :)

  4. Hi Brook, I agree we would all be better off eating more organic food. Hope you like the recipes.


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