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Moist Sweet Potato Muffins with Cinnamon Streusel

Close-up of a moist sweet potato muffins topped with a thick layer of cinnamon streusel sugar.
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Bake these easy sweet potato muffins for a moist, fluffy breakfast or snack, topped with a simple cinnamon streusel.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato puree (about 1 large sweet potato)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown 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 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup milk (any kind)
  • For Streusel: 1/4 cup all-purpose flour
  • For Streusel: 2 tablespoons granulated sugar
  • For Streusel: 1/2 teaspoon ground cinnamon
  • For Streusel: 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

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

Notes

  • For extra flavor, add 1/2 cup of chopped pecans or chocolate chips to the batter before filling the cups.
  • Ensure your sweet potato puree is cooled before mixing it with the wet ingredients.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly heartier muffin.

Nutrition

Find it online: https://afripaket.com/sweet-potato-muffins-recipe/