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
Scale
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.
