Description
Sweet Potato Muffins are a delightful blend of rich sweet potato flavor and warm spices, topped with a crunchy brown sugar cinnamon streusel. These soft, fluffy muffins make for a perfect breakfast, snack, or dessert, bringing comfort to any occasion. Packed with nutrients from sweet potatoes, they offer a healthier treat option that everyone will love. With simple ingredients and easy steps, this recipe is ideal for bakers of all skill levels.
Ingredients
Scale
- 3 – 4 medium sweet potatoes
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup canola oil or melted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup chopped pecans
- 1/3 cup light brown sugar for streusel
- 1 teaspoon ground cinnamon for streusel
- ¼ teaspoon salt for streusel
- 3 tablespoons melted butter for streusel
Instructions
- Preheat the oven to 425°F (218°C). Roast the sweet potatoes for about 40 – 45 minutes until fork-tender.
- Let cool, scoop the flesh into a food processor, and puree until smooth. Measure out 1¼ cups.
- In one bowl, mix dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together oil (or melted butter), sugars, eggs, sour cream, and pureed sweet potato.
- Fold the wet into dry ingredients until just combined; let rest for 30 minutes.
- Prepare streusel by mixing pecans with brown sugar and melted butter.
- Fill muffin liners with batter and top with streusel. Bake at 375°F (190°C) for 18 – 22 minutes until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg