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Moist and Fluffy Sweet Potato Muffins with Cinnamon Streusel

Four freshly baked sweet potato muffins with a thick, brown sugar crumb topping on a white plate.
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Make these easy sweet potato muffins for a moist, fluffy breakfast or snack. This recipe uses simple ingredients and warm fall spices.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or plant-based)
  • For Streusel: 1/4 cup all-purpose flour
  • For Streusel: 2 tablespoons brown sugar
  • For Streusel: 1/4 teaspoon ground cinnamon
  • For Streusel: 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 well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed sweet potato and milk to the wet ingredients. Mix until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the batter is just combined. Do not overmix.
  7. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over 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

  • For the moistest muffins, ensure your sweet potato is fully mashed and smooth before measuring.
  • You can substitute the streusel topping with 1/2 cup of chocolate chips mixed into the batter for sweet potato chocolate chip muffins.
  • If you are short on time, you can use canned, pureed sweet potato instead of baking and mashing your own.

Nutrition

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