"i Yam What I Yam Two" Muffins

READY IN: 35mins
Recipe by PaulaG

With so many people having problems finding the sorghum, I revamped the recipe. This version produces a sweeter and lighter tasting muffin.

Top Review by Heather U.

Awesome muffins!! I have to be honest and say I was a little skeptical, mostly because I was unsure about the cocoa / yam / orange combination, but it works, and really well I might add! The flavors are subtle without being at all bland, and the streusel sets it off perfectly. My yield was 13 muffins. Subs: 1/2 c splenda + 1/4 c nonfat dry milk instead of sugar; 3 egg whites + 1 T liquid lecithin instead of 2 eggs.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Add the brown sugar, flour, cinnamon to a small bowl and cut in softened butter.
  3. When mixture is well mixed stir in chopped pecans; set aside.
  4. Spray a 12-muffin tin with non-stick cooking spray and set aside.
  5. Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
  6. Lightly beat eggs with honey, sugar, oil, mashed yams and orange juice.
  7. Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
  8. Add orange peel to batter mixing well.
  9. Spoon batter into prepared muffin tins, sprinkle lightly with strussel topping and bake in preheated oven for 15 to 20 minutes.

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