Description
Delightfully moist Sweet Potato Muffins topped with a crunchy Cinnamon Pecan Streusel, perfect for a cozy fall breakfast, snack, or dessert. These muffins blend warm spices with creamy mashed sweet potatoes and a buttery pecan streusel for a comforting treat.
Ingredients
Scale
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed cooked sweet potato
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
Cinnamon Pecan Streusel
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
- 1/4 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. This combination forms the spiced base for the muffins.
- Combine Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter with granulated sugar and light brown sugar until the mixture is smooth and slightly creamy. Beat in the eggs, vanilla extract, and mashed sweet potato until fully incorporated.
- Blend Batter: Gradually stir in the dry ingredients into the wet mixture alternately with buttermilk, mixing just until combined to avoid overmixing, which can cause dense muffins. Fold in the chopped pecans gently.
- Fill Muffin Tin: Evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters full for proper rising.
- Prepare Streusel: In a small bowl, combine flour, brown sugar, and ground cinnamon. Using your fingers or a fork, cut in the cold cubed butter until the mixture is crumbly. Stir in the chopped pecans for added crunch and flavor.
- Top Muffins: Sprinkle the prepared streusel evenly over each muffin for a sweet, crunchy topping.
- Bake: Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they’re thoroughly cooked.
- Cool and Serve: Allow the muffins to cool slightly in the pan before transferring to a wire rack. Serve warm with butter or cream cheese for a cozy and satisfying treat.
Notes
- These muffins freeze well for up to 2 months—wrap tightly and thaw before serving.
- Serve warm with butter or cream cheese for enhanced flavor and texture.
- Use freshly cooked and mashed sweet potatoes for best texture and taste.
- Do not overmix the batter to keep muffins tender and fluffy.
