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Moist and Fluffy Sweet Potato Muffins with Cinnamon Streusel

Two stacked sweet potato muffins, one cut in half showing the moist interior and crumb topping.
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Make these easy sweet potato muffins for a cozy breakfast treat. They are moist, fluffy, and seasoned with warm spices, perfect for fall baking.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup milk (dairy or plant-based)
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cubed
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the sweet potato: Bake or boil a large sweet potato until very soft. Measure out 1 cup of mashed sweet potato and let it cool slightly.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and the mashed sweet potato until smooth.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  7. Stir in the milk until the batter is uniform.
  8. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the chopped pecans, if using.
  9. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  10. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moist muffins, ensure your mashed sweet potato is not hot when mixing it into the batter.
  • You can substitute the cinnamon and nutmeg with 1 1/2 teaspoons of pumpkin pie spice blend for a different warm spice flavor.
  • If you prefer chocolate chip sweet potato muffins, fold 1/2 cup of mini chocolate chips into the batter before filling the cups.
  • These make-ahead muffins freeze well once cooled. Store them in an airtight container for up to three months.

Nutrition

Find it online: https://cookingzenith.com/moist-fluffy-sweet-potato-muffins/