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Moist & Spiced Sweet Potato Muffins with Optional Streusel Topping

Close-up of a freshly baked sweet potato muffins topped with a thick layer of cinnamon streusel crumb topping.
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Bake bakery-style sweet potato muffins that are incredibly moist and fluffy. This easy, one-bowl recipe uses warm fall spices like cinnamon and nutmeg, making them perfect for a healthy breakfast or snack.

Ingredients

Scale
  • 1 cup 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 ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup milk (whole or 2%)
  • Optional Streusel Topping: 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons cold 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 melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the sweet potato puree and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  6. Stir in the milk until the batter is uniform. A few small lumps are acceptable.
  7. If making the streusel, combine all streusel ingredients in a small bowl and cut in the cold butter using your fingers or a pastry blender until coarse crumbs form.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. If using, sprinkle the streusel topping evenly over the batter in each cup.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin 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 the best texture, use canned or homemade sweet potato puree that is cooled completely before mixing into the batter.
  • You can substitute the spices with 1 1/2 teaspoons of your favorite pumpkin pie spice blend.
  • These muffins freeze well; cool completely, place in an airtight container, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

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