Description
These Sweet Potato Muffins with Cinnamon Pecan Streusel are moist, flavorful, and perfect for breakfast or a snack. Made with mashed roasted sweet potatoes, warm spices, and a crunchy pecan cinnamon streusel topping, these muffins combine comfort and sweetness in every bite.
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 muffin tin with paper liners or lightly grease the tin with cooking spray to prevent sticking.
- Prepare the Streusel: Combine chopped pecans, 1/4 cup all-purpose flour, 1/4 cup brown sugar, and 1 tsp ground cinnamon in a bowl. Cut 2 tablespoons of cold, cubed unsalted butter into this mixture using a fork or pastry cutter until it becomes crumbly. Set this streusel mixture aside.
- Mix the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, 1 tsp ground cinnamon, ground nutmeg, and salt. Ensure all ingredients are evenly combined.
- Mix the Wet Ingredients: In a separate bowl, mix together the mashed roasted sweet potatoes, melted unsalted butter, eggs, buttermilk, and vanilla extract until smooth and well blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix to keep the muffins tender.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising during baking.
- Top with Streusel: Generously sprinkle the cinnamon pecan streusel mixture over each muffin, pressing lightly so it adheres.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are golden brown on top.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
- Serve: Transfer the muffins to a wire rack to cool completely or serve warm for the best flavor and texture. Enjoy your sweet potato muffins as a delicious breakfast or snack option.
Notes
- Using roasted sweet potatoes adds a natural sweetness and moist texture to the muffins.
- Make sure the butter for the streusel is cold to create a crumbly, crisp topping.
- Do not overmix the batter to avoid dense muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat muffins briefly in the microwave or oven before serving for a fresh-baked experience.
