I was always under the impression that muffins were just a way of eating cake for breakfast, not that I have a problem with that. And then there are the muffin recipes I’ve tried that were coined “wholesome/heart healthy/free of this and that” — ya, I haven’t found one that I’d feel good about delivering to neighbors, which is one of my guiding judgements. Often, they’re overwhelming banana flavored, and turn out too dense or soggy in the middle.
These soft and tender sweet potato muffins are the opposite of all those things. Warmly spiced, scraggly tops, delicate crumb, and a drippy vanilla glaze to tempt. And yes, healthy.