Print

Moist Sweet Potato Muffins with Cinnamon Streusel Topping

Close-up of a moist sweet potato muffin cut in half, showing the orange interior and brown streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am glad you are here. You can make these bakery-style sweet potato muffins easily. They are incredibly moist, fluffy, and full of warm fall spices. This simple recipe delivers big on flavor for your morning treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup sweet potato puree (from about 1 medium sweet potato)
  • 1/4 cup vegetable oil
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Streusel Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted 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 it well.
  2. In a medium bowl, whisk together the 1 cup flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the egg and whisk until combined.
  4. Whisk in the sweet potato puree, vegetable oil, milk, and vanilla extract until the wet ingredients are smooth.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine for tender crumb muffins.
  6. Prepare the streusel topping: In a small bowl, combine the 1/4 cup flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the cinnamon streusel topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To get the best sweet potato puree, bake or microwave a sweet potato until very soft, then scoop out the flesh and mash it until smooth.
  • For bakery-style muffins with high domes, make sure your oven is fully preheated before placing the pan inside.
  • These moist breakfast treats stay fresh when stored in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://www.purecookingjoy.com/sweet-potato-muffins/

1 Shares
Tweet
Pin1
Share