There’s something irresistibly comforting about warm, spiced muffins fresh from the oven. These Sweet Potato Muffins with Cinnamon Pecan Streusel are soft, moist, and packed with flavor. The sweet potatoes add natural sweetness and moisture, while the crunchy pecan streusel topping gives a delicious contrast in texture. Perfect for breakfast, brunch, or a cozy snack, these muffins will quickly become a favorite.
Why You’ll Love These Muffins
Naturally Sweet and Moist Thanks to the sweet potatoes these muffins stay soft and tender without needing too much sugar.
Warm and Spiced The combination of cinnamon nutmeg and vanilla makes each bite comforting and full of flavor.
Crunchy Streusel Topping A buttery pecan streusel adds a delightful crunch that takes these muffins to the next level.
Perfect for Any Time Enjoy them with your morning coffee as an afternoon snack or even as a dessert.
Ingredients
For the Muffins
Flour All purpose flour gives the muffins structure and a soft crumb.
Baking Powder and Baking Soda Helps the muffins rise perfectly.
Salt Enhances the flavors and balances the sweetness.
Cinnamon and Nutmeg Adds warmth and depth to the muffins.
Mashed Sweet Potatoes Provides natural sweetness moisture and a soft texture.
Brown Sugar Adds a rich caramel-like sweetness that pairs well with the spices.
Butter Adds richness and flavor.
Eggs Helps bind the ingredients together for a fluffy texture.
Vanilla Extract Enhances the overall flavor.
Milk Keeps the batter smooth and adds moisture.
For the Cinnamon Pecan Streusel
Chopped Pecans Adds crunch and nutty flavor.
Brown Sugar Sweetens the streusel with a hint of caramel flavor.
Cinnamon Complements the muffins with warm spice.
Butter Helps create a crumbly crunchy topping.
Instructions
Preheat Your Oven Set your oven to 375°F 190°C Line a muffin tin with paper liners or grease the cups to prevent sticking.
Prepare the Streusel In a small bowl mix chopped pecans brown sugar cinnamon and melted butter until crumbly. Set aside.
Mix Dry Ingredients In a large bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg.
Combine Wet Ingredients In another bowl whisk together mashed sweet potatoes brown sugar melted butter eggs vanilla and milk until smooth.
Mix Batter Gradually add the wet ingredients to the dry ingredients stirring until just combined. Do not overmix.
Fill Muffin Tin Divide the batter evenly among the muffin cups filling each about ¾ full.
Top with Streusel Sprinkle the cinnamon pecan streusel evenly over each muffin.
Bake to Perfection Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Nutrition Facts
Servings 12 muffins
Calories per serving Approx 200
Preparation Time
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
How to Serve Sweet Potato Muffins
With Butter or Honey Enjoy them warm with a pat of butter or a drizzle of honey.
With Coffee or Tea A perfect pairing for your morning or afternoon break.
As a Dessert Serve with a dollop of whipped cream or a drizzle of maple syrup.
Additional Tips
Use Fresh Sweet Potatoes Roast or steam sweet potatoes for the best flavor and texture.
Don’t Overmix Stir the batter until just combined to keep the muffins light and fluffy.
Store Properly Keep muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
FAQ Section
1 Can I use canned sweet potatoes?
Yes just make sure to drain and mash them well before using.
2 Can I make these muffins dairy free?
Absolutely Substitute butter with coconut oil and use almond or oat milk.
3 Can I add raisins or chocolate chips?
Yes Feel free to mix in raisins or chocolate chips for added sweetness.
4 How do I keep the streusel crunchy?
Let the muffins cool completely before storing them to maintain the crisp topping.
5 Can I use whole wheat flour?
Yes but replace only half the flour with whole wheat to keep the muffins soft.
6 Can I make mini muffins?
Yes Reduce the baking time to about 12 15 minutes.
7 Can I make them without eggs?
Yes Use a flax egg substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
8 How do I reheat frozen muffins?
Microwave for 20 30 seconds or warm in the oven at 300°F 150°C for 10 minutes.
9 Can I use a different nut for the streusel?
Yes Walnuts or almonds are great alternatives.
10 Can I make these muffins gluten free?
Yes Use a gluten free all purpose flour blend for the best results.
Conclusion
These Sweet Potato Muffins with Cinnamon Pecan Streusel are the perfect blend of soft fluffy texture and crunchy spiced topping Whether you enjoy them fresh from the oven or save some for later they are sure to be a new favorite Happy baking
Print
Sweet Potato Muffins with Cinnamon Pecan Streusel
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Muffins with Cinnamon Pecan Streusel are the perfect combination of comfort and flavor! Soft and moist with a hint of cinnamon and nutmeg, topped with a crunchy pecan streusel for the ultimate muffin experience. Great for breakfast, brunch, or a cozy afternoon snack!
Ingredients
For the Muffins:
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup (200g) mashed sweet potato (about 1 medium potato)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg
- 1/2 cup (120ml) milk (or dairy-free alternative)
- 1/4 cup (60g) unsalted butter, melted
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (25g) packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (30g) unsalted butter, cold and cubed
- 1/4 cup (30g) chopped pecans
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine mashed sweet potato, granulated sugar, brown sugar, egg, milk, melted butter, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- For the streusel, mix together flour, brown sugar, cinnamon, and cold butter in a small bowl. Use a fork or pastry cutter to blend until crumbly. Stir in the chopped pecans.
- Sprinkle the streusel mixture evenly over the muffin batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure the sweet potato is fully cooked before mashing—roasting or boiling it works best.
- For a dairy-free version, substitute butter with coconut oil and milk with any non-dairy milk.
- These muffins freeze well for up to 3 months—just let them cool completely before freezing.
- For an extra kick, add 1 tbsp of maple syrup to the wet ingredients for a touch of sweetness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg