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
Scale
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.
