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
Units
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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