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Sweet potato streusel muffins on a platter
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5 from 1 vote

Sweet Potato Streusel Muffins

Sweet potatoes are the secret to making moist muffins that stay that way for more than a day.  A Streusel topping with pecans make Sweet Potato Streusel Muffins my new favorite breakfast treat.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: sweet potato
Servings: 18
Calories: 286kcal

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:

  • Place all ingredients in a small bowl and combine with fingers.
  • Preheat oven to 375º. Line 18 muffin tins with liners.

MUFFINS:

  • In a large bowl combine the flour, baking powder, cinnamon, nutmeg, allspice and salt.
  • In a separate bowl, combine the eggs, oil and sugar. Add 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 3/4 full. Add a large tablespoon of topping to each muffin.
  • Bake for 20-25 minutes until a toothpick comes out dry. Serve warm.

Nutrition

Calories: 286kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 215mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1677IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg