Description
These Sweet Potato Muffins with Cinnamon Pecan Streusel are moist, flavorful, and perfect for a breakfast treat or snack. They combine the natural sweetness of roasted sweet potatoes with warm cinnamon and nutmeg spices, topped with a crunchy pecan streusel for added texture and richness. Made in the oven, these muffins are easy to prepare and offer a comforting fall-inspired flavor.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1 cup Mashed Roasted Sweet Potatoes (about 1 medium sweet potato)
- 1/4 cup Unsalted Butter (melted)
- 2 Large Eggs
- 1/2 cup Buttermilk (or whole milk)
- 1 tsp Vanilla Extract
Cinnamon Pecan Streusel
- 1/2 cup Chopped Pecans
- 1/4 cup All-Purpose Flour
- 1/4 cup Brown Sugar (packed)
- 1 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter (cold and cubed)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Prepare the Streusel: In a small bowl, combine chopped pecans, 1/4 cup flour, 1/4 cup brown sugar, and 1 tsp ground cinnamon. Cut the 2 tablespoons of cold, cubed butter into the mixture using a fork or pastry cutter until it becomes crumbly. Set aside while you prepare the batter.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Mix the Wet Ingredients: In another bowl, combine the mashed roasted sweet potatoes, melted unsalted butter, eggs, buttermilk (or whole milk), and vanilla extract. Mix until smooth and well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. Be careful not to overmix to keep the muffins tender.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Top with Streusel: Generously sprinkle the cinnamon pecan streusel over the top of each muffin cup, covering the batter evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool: Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Serve: Enjoy these sweet and spiced muffins warm or at room temperature as a delightful breakfast or snack option.
Notes
- Use roasted sweet potatoes for best flavor; you can roast whole sweet potatoes in the oven at 400°F for about 45 minutes until tender.
- Buttermilk adds tanginess and moisture, but whole milk is a good substitute if unavailable.
- The streusel topping can be made ahead and refrigerated until ready to use.
- For a nuttier variation, substitute pecans with walnuts or almonds.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
