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Sweet Potato Muffins with Cinnamon Pecan Streusel

Sweet Potato Muffins with Cinnamon Pecan Streusel
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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

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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

Find it online: https://www.cookflash.com/sweet-potato-muffins-with-cinnamon-pecan-streusel/