If you’re looking for a cozy, sweet treat that perfectly balances warmth and crunch, you’ll absolutely adore this Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe. These muffins boast the natural sweetness and creamy texture of roasted sweet potatoes, paired with the irresistible crunchy pecan streusel just bursting with cinnamon flavor. They’re an absolute delight for breakfast, a comforting afternoon snack, or a charming addition to any brunch table, combining familiar spices with wholesome ingredients in every bite.
Ingredients You’ll Need
The magic of this Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe lies in the simple yet thoughtfully chosen ingredients. Each one plays a vital role—from the sweet potatoes providing moisture and body, to the warm spices adding aromatic depth, and the pecans contributing that signature crisp topping.
- Sweet Potatoes: Roasting brings out their deep sweetness and smooth texture, essential for moist muffins.
- All-Purpose Flour: The foundation that gives structure to the muffins while keeping them tender.
- Baking Powder and Baking Soda: These leavening agents ensure the muffins rise beautifully and stay light.
- Ground Cinnamon and Nutmeg: Warm spices that infuse the batter with that classic fall flavor.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Canola Oil or Melted Butter: Adds moisture and richness to keep the muffins soft and tender.
- Light Brown and Granulated Sugar: Both contribute sweetness and a slight caramel note.
- Eggs: Provide structure and help bind ingredients together seamlessly.
- Sour Cream: Adds a slight tang and keeps the muffins wonderfully moist.
- Chopped Pecans: Give the streusel its satisfying crunch and nutty flavor.
- More Brown Sugar, Cinnamon, Salt, and Butter: These combine to create the sticky, flavorful streusel topping that makes each muffin irresistible.
How to Make Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
Step 1: Prep Your Sweet Potatoes and Oven
Start by roasting 3 to 4 sweet potatoes until they’re tender through and through—this really brings out their natural sweetness and makes the texture perfectly creamy. After roasting, let them cool slightly, peel off the skins, and mash them up until smooth. Meanwhile, go ahead and preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Setting everything up now makes the rest of the process a breeze.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Whisking these together upfront helps distribute the leavening and spice evenly so every bite is perfectly seasoned and rises to fluffy perfection.
Step 3: Combine the Wet Ingredients
Next, grab a larger bowl and whisk together the oil (or melted butter), both light brown sugar and granulated sugar, eggs, sour cream, and mashed sweet potatoes until the mixture looks smooth and glossy. The sugars dissolve into the wet ingredients here, creating a sweet, velvety base for your muffins.
Step 4: Mix Wet and Dry Together
Now, slowly add the dry flour mixture into the wet ingredients and gently fold until just combined. Be careful not to overmix; you want everything incorporated but you also want to keep the batter light to achieve tender muffins.
Step 5: Create the Cinnamon Pecan Streusel
For the star topping, combine chopped pecans, light brown sugar, ground cinnamon, a pinch of salt, and melted butter in a small bowl. Stir until everything comes together in a crumbly, buttery mixture that smells like cinnamon heaven.
Step 6: Assemble Your Muffins and Bake
Fill each prepared muffin liner about three-quarters full with batter, then sprinkle a generous amount of cinnamon pecan streusel on top. Pop them into the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with an incredible aroma as these golden muffins bake to perfection.
How to Serve Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
Garnishes
To make your muffins even more inviting, consider a light drizzle of maple syrup or a dusting of powdered sugar right before serving. A dollop of whipped cream or a smear of softened butter also elevates the experience, adding creamy richness that pairs beautifully with the crunchy streusel.
Side Dishes
These muffins shine on their own, but pairing them with a warm mug of spiced chai or freshly brewed coffee takes breakfast or brunch to new heights. For something heartier, serve alongside scrambled eggs or a simple green salad to balance the sweet flavors.
Creative Ways to Present
Try serving these muffins as part of a festive fall spread alongside pumpkin soup or roasted butternut squash salad. Arrange them on a tiered cake stand for a charming brunch display, or package a few up in a cute basket for an incredibly thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them tender and moist, ready for quick snacks or last-minute breakfasts.
Freezing
If you want to keep these muffins longer, wrap them individually in plastic wrap or place them in a freezer-safe bag. Freeze for up to 2 months. When you want one, thaw at room temperature or warm in the oven for that freshly-baked feel.
Reheating
To warm refrigerated or thawed muffins, pop them in a 325°F (160°C) oven for about 10 minutes or microwave for 20 to 30 seconds. This refreshes the soft texture and makes the cinnamon pecan streusel delightfully crisp again.
FAQs
Can I use canned mashed sweet potatoes instead of roasting fresh ones?
Yes, canned mashed sweet potatoes can be a convenient shortcut. Just be sure to use the plain variety without added sugars or spices to keep the recipe balanced.
Is there an alternative to sour cream in this recipe?
You can substitute sour cream with Greek yogurt or buttermilk to maintain the moistness and slight tang that complements the sweet potatoes.
Can I make these muffins gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend suitable for baking, but keep an eye on the texture since gluten-free flours absorb moisture differently.
What’s the best way to toast pecans for the streusel?
Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. This brings out a deeper nutty flavor that makes the streusel extra delicious.
Can these muffins be made vegan?
With a few tweaks like using vegan butter or oil, egg replacers, and plant-based sour cream alternatives, you can enjoy a vegan version of this recipe with similar taste and texture.
Final Thoughts
There’s something truly special about baking Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe—a delicious blend of cozy autumn flavors and textures that comfort the soul. Whether you’re sharing them with family or sneaking one in for yourself, these muffins promise to become a cherished favorite. I can’t wait for you to try them and experience the magic for yourself!
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Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Muffins with Cinnamon Pecan Streusel are a delightful fall treat featuring moist, spiced sweet potato-infused muffins topped with a crunchy, buttery cinnamon pecan streusel. Perfect for breakfast or a snack, these muffins combine warm spices and rich textures for a cozy homemade baked good.
Ingredients
Sweet Potato Muffins
- 3–4 Sweet Potatoes (roasted and mashed, ~1½ cups)
- 1¾ cups (210g) All-Purpose Flour
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ½ tsp Salt
- ½ cup (118ml) Canola or Vegetable Oil or Melted Butter
- ½ cup (100g) Light Brown Sugar
- ¼ cup (50g) Granulated Sugar
- 2 Large Eggs, room temperature
- ½ cup (120g) Sour Cream, room temperature
Cinnamon Pecan Streusel
- ½ cup Chopped Pecans
- â…“ cup (67g) Light Brown Sugar
- 1 tsp Ground Cinnamon
- ¼ tsp Salt
- 3 tbsp (45ml) Melted Butter
Instructions
- Prep Sweet Potatoes: Roast sweet potatoes until tender. Allow them to cool, then peel and mash until smooth. Meanwhile, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the oil (or melted butter), light brown sugar, granulated sugar, eggs, sour cream, and mashed sweet potatoes until the mixture is smooth and homogeneous.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Make Streusel: In a small bowl, combine the chopped pecans, light brown sugar, ground cinnamon, salt, and melted butter. Mix until the streusel is crumbly and well incorporated.
- Assemble & Bake: Fill each muffin liner about ¾ full with the muffin batter. Evenly sprinkle the cinnamon pecan streusel on top of each muffin. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Roast sweet potatoes ahead of time for convenience. They can be refrigerated for up to 3 days before mashing and mixing.
- Use room temperature eggs and sour cream for a smoother batter and even baking.
- Don’t overmix the batter to keep muffins light and fluffy.
- For dairy-free options, substitute sour cream with a plant-based yogurt and use vegetable oil instead of butter.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
