Sweet potato muffins are super moist, light and fluffy, even a day or two later. Mashed sweet potatoes are the secret to a delicious breakfast muffin. Topped with a pecan streusel, these muffins are going to be your new favorite breakfast or snack.
Sweet Potato Muffin Recipe
Sweet potatoes are the secret ingredient for making extra moist muffins that stay moist for days, which is one of the reasons this recipe is great for meal prep. Make a batch or two of these sweet potato muffins for ready to eat snacks/breakfast for the week. They keep so well in an airtight container.
If you struggle with breakfast muffins that are dry the next day, you’re going to love this recipe! There’s nothing more comforting then a muffin for breakfast, but no one wants a dry muffin.
Not only are these muffins extra moist, they’re simply a fun change from the classic blueberry muffins or spiced apple muffins. I love the streusel topping with pecans that reminds me of sweet potato pie.
They have just the right amount of sweetness for me, but if you’re looking for more, try adding the cream cheese caramel icing that I serve with apple cinnamon rolls.
If you’re making a favorite sweet potato casserole, bake a couple of extra sweet potatoes and freeze them for when you’re ready for some streusel muffins. You can whip them up for a last minute brunch or to take to a friend.
Why we love this Sweet Potato Muffins Recipe
- They’re a little healthier, yet delicious, breakfast recipe that’s packed with fiber, vitamins, and complex carbs.
- They have a moist yet fluffy texture
- Reminds you of yummy sweet potato pie on thanksgiving
- An easy recipe and no mixer is required.
- A great way to use leftover sweet potatoes.
- The crumbly streusel topping on top of the muffin is to die for!
What you’ll need for Cinnamon Streusel Muffins
- Sweet potatoes – You’ll need about 2 small sweet potatoes.
- Pecans – You’ll use them in the muffin batter as well as in the streusel.
- Brown sugar – Brown sugar compliments sweet potatoes so well. Make sure you have enough for the crumble topping and the muffins.
- Molasses – this adds a sweet distinct flavor to the muffins.
- Flour – I like all purpose flour but you could substitute some of the white with whole wheat flour.
- Spices – You’ll need cinnamon, nutmeg, salt, and allspice for the best muffin recipe.
- Pantry items – eggs, oil, baking powder and butter.
How to make Sweet Potato Muffins
Step 1: make the streusel
Place all the streusel ingredients in a small bowl and combine with your fingers.
Step 2: whisk the dry ingredients
In a large mixing bowl combine the flour, baking powder, cinnamon, nutmeg, allspice and salt.
Step 2: combine wet ingredients
In a separate bowl, combine the eggs, oil and sugar. Add mashed sweet potatoes and molasses and stir until well mixed.
Step 3: mix together
Add the flour mixture to the wet mixture, stirring just until combined. Gently fold in the pecans.
Step 4: fill the muffin pan
Using an ice cream scoop, spoon batter into each muffin tin to about ¾ full. Add a large tablespoon of streusel to the top of the muffins and push it in with your fingers.
Step 5: Bake
Bake for 20-25 minutes until a toothpick comes out with just a few crumbs.
Pro tip: Add chocolate chips or marshmallows for a sweeter variation. Or even drizzle with a cream cheese caramel icing.
Storing this recipe for Sweet Potato Muffins
Even these muffins will start to get stale after a couple of days. What I suggest is to store what you can eat the next day on the counter in a sealed container and freeze the rest. Try freezing them in an individual sealed baggie that you place in a larger plastic sealed container.
If frozen, take out the number you need the night before and let them thaw at room temperature. Eat as is or warm in the toaster oven. Avoid the microwave unless you want rubbery muffins. If you need a breakfast treat but don’t want to get up early to make it, these are just what you’re looking for.
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Recipe for Sweet Potato Muffins
Ingredients
STREUSEL
- 4 tablespoons butter
- ½ cup pecans chopped
- ¼ cup flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
MUFFINS
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 cup brown sugar
- ¾ cup vegetable oil
- 2 eggs
- 1 ½ cups mashed sweet potatoes 2 small sweet potatoes
- ¼ cup sorghum molasses
- ½ cup pecans chopped
Instructions
STREUSEL:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl. Add butter and combine with fingers or pastry cutter. Add pecans.
- Preheat oven to 425º. Line 18 muffin tins with liners or spray with cooking spray.
MUFFINS:
- In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, allspice and salt.
- In a separate bowl, combine the eggs, oil and sugar. Add cooked sweet potato and molasses and stir until well mixed. Add to the flour mixture, stirring just until combined. Gently fold in the pecans.
- Using an ice cream scoop fill muffin cups to about ¾ full. Add a large tablespoon of topping to each muffin pressing it into the batter.
- Bake for 5 minutes then turn down the oven to 350º and cook an additional 15 minutes until a toothpick comes out with just a few crumbs. Serve warm.
Barbara’s Tips + Notes
- You can microwave the sweet potatoes, wrap in a damp paper towel and microwave for 3-5 minutes, turning half way through.
- Try baking the sweet potatoes in advance and freezing them for when you need them.
- Don’t over mix the batter once you have added the dry ingredients.
Nutrition
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