There is something truly magical about these Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe that feels like a cozy hug in every bite. The natural sweetness and moist texture of the mashed sweet potatoes blend seamlessly with warm spices and a crunchy, buttery pecan streusel topping to create a muffin that’s equally perfect for a comforting breakfast or a delightful snack. This recipe brings together simple, wholesome ingredients that yield an unforgettable flavor experience that you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, contributing to the moistness, sweetness, or that irresistible crumbly topping. From the creamy mashed sweet potato to the aromatic spices, every element is simple yet vital for the perfect muffin.
- 1 cup mashed cooked sweet potato: Provides natural sweetness and moist texture that makes these muffins stand out.
- 2 large eggs: Bind the ingredients together while adding richness.
- ½ cup brown sugar: Adds deep caramel-like sweetness to the muffins.
- ¼ cup granulated sugar: Balances sweetness and enhances texture.
- â…“ cup vegetable oil: Keeps the muffins moist and tender without heaviness.
- ¼ cup milk: Lightens the batter and helps with overall consistency.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma.
- 1 ½ cups all-purpose flour: Forms the muffin’s sturdy yet tender base.
- 1 teaspoon baking powder: Leavens the muffins for a fluffy rise.
- ½ teaspoon baking soda: Works with the acid in sweet potatoes to lift the muffin beautifully.
- ½ teaspoon salt: Enhances all the flavors.
- 1 teaspoon ground cinnamon: Adds warmth and depth to the batter.
- ½ teaspoon ground nutmeg: Complements the sweet potato with gentle spice.
- ¼ cup chopped pecans (for streusel): Provides crunch and a nutty flavor to the topping.
- ¼ cup brown sugar (for streusel): Sweetens the crunchy topping.
- 2 tablespoons all-purpose flour (for streusel): Helps create the crumbly texture of the streusel.
- ½ teaspoon cinnamon (for streusel): Infuses the topping with cozy spice.
- 2 tablespoons cold unsalted butter, cubed (for streusel): Creates that irresistible crumbly, buttery finish on top.
How to Make Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
Step 1: Prepare Your Oven and Muffin Tin
This first step sets the stage for success. Preheat your oven to 350°F and ready a 12-cup muffin tin by lining it with paper liners or greasing it well. This ensures your muffins bake evenly and come out cleanly without sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed cooked sweet potato, eggs, brown sugar, granulated sugar, vegetable oil, milk, and vanilla extract until the mixture is smooth and inviting. This combination brings together moisture, sweetness, and richness that make the muffins so tender.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing these dry ingredients separately ensures that the spices and leavening agents are evenly distributed throughout your batter for consistent flavor and rise.
Step 4: Bring Wet and Dry Ingredients Together
Gently fold the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix—the batter should be a little lumpy. This keeps your muffins tender and light.
Step 5: Prepare the Cinnamon Pecan Streusel
In a small bowl, mix the chopped pecans, brown sugar, flour, and cinnamon. Then, cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. This streusel topping will add that perfect crunchy, sweet finish to each muffin.
Step 6: Fill Muffin Cups and Add Streusel
Divide the muffin batter evenly among the 12 cups, filling each about three-quarters full. Then sprinkle a generous amount of streusel over each muffin. The topping will bake into a crispy, nutty layer.
Step 7: Bake and Cool
Bake your muffins for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This step helps the muffins set and makes them easier to handle.
How to Serve Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
Garnishes
For an extra touch of warmth and flavor, consider topping your muffins with a light drizzle of honey or a sprinkle of powdered sugar right before serving. A small pat of softened butter or a dollop of cream cheese spread also pairs beautifully with the cinnamon pecan topping.
Side Dishes
These muffins shine alongside a hot cup of coffee, a spiced chai latte, or creamy hot chocolate. They also pair wonderfully with fresh fruit or a simple yogurt parfait to balance the indulgent sweetness with wholesome freshness.
Creative Ways to Present
Turn your Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe into a brunch centerpiece by serving them warm on a wooden board adorned with autumn leaves, cinnamon sticks, and whole pecans. You can also slice them in half and toast lightly, then spread with a flavored butter like maple or cinnamon-honey butter for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Place leftover muffins in an airtight container at room temperature. They will stay fresh and moist for up to two days, perfect for a quick grab-and-go breakfast or afternoon snack.
Freezing
To keep these muffins fresh longer, freeze them individually wrapped in plastic wrap and stored inside a resealable freezer bag. They can last up to two months this way, making them a great make-ahead treat.
Reheating
Reheat frozen or refrigerated muffins by warming them in the microwave for 20 to 30 seconds or popping them in a toaster oven for a couple of minutes. This brings back their soft texture and reawakens the delicious aroma of cinnamon and pecans.
FAQs
Can I substitute pumpkin puree for sweet potato in the Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe?
Absolutely! Pumpkin puree is a wonderful alternative that offers a similar texture and slightly different but equally delightful flavor profile. The spices and streusel topping complement pumpkin just as well.
What can I use instead of pecans for the streusel topping?
If pecans are not your favorite or you have allergies, walnuts make a great replacement. You can also try chopped almonds or even oats for a different texture.
How do I ensure my muffins stay moist and don’t dry out?
Avoid overmixing the batter as it can lead to dense muffins. Using oil instead of butter also helps keep them moist, and storing them properly in an airtight container is key.
Can I make this recipe vegan?
With a few swaps like using flax eggs or a commercial egg replacer and a plant-based milk, you can adapt this recipe to be vegan. Use a vegan butter alternative for the streusel topping as well.
Is it okay to use leftover mashed sweet potatoes from another meal?
Definitely! Leftover mashed sweet potatoes are perfect for this recipe. Just ensure they are plain and not overly seasoned to keep the muffin flavor balanced.
Final Thoughts
I truly hope you give this Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe a try because it’s one of those comforting, flavorful treats that feel like home baking at its best. Whether you’re feeding a crowd or just craving something warm and sweet on a quiet morning, these muffins do not disappoint. Happy baking!
Print
Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Sweet Potato Muffins topped with a crunchy cinnamon pecan streusel. Perfect for breakfast or a cozy snack, these muffins combine the natural sweetness of mashed sweet potatoes with warm spices and a buttery nut topping for a comforting treat that celebrates the flavors of fall.
Ingredients
Muffins
- 1 cup mashed cooked sweet potato
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- â…“ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Streusel Topping
- ¼ cup chopped pecans
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- 2 tablespoons cold unsalted butter (cut into small cubes)
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well to ensure the muffins do not stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potato, eggs, brown sugar, granulated sugar, vegetable oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Add the dry ingredients to the wet sweet potato mixture and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Make the Streusel Topping: In a small bowl, combine chopped pecans, brown sugar, all-purpose flour, and cinnamon. Cut in the cold unsalted butter with a fork or your fingers until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Add Streusel and Bake: Generously sprinkle the streusel topping over each muffin. Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- These muffins make a perfect breakfast or snack option.
- You can substitute pumpkin purée for the sweet potato to vary the flavor.
- Walnuts can be used instead of pecans in the streusel topping.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months for longer storage.
