These sweet potato muffins are packed with cinnamon, nutmeg, and ginger, offering a warm and delicious flavor. They're perfect with your morning coffee for an easy breakfast or as a quick on-the-go snack.
In addition to this sweet potato muffin recipe, try other flavorful muffins with similar flavors. This pumpkin muffin recipe makes fluffy, gluten-free muffins!
Why You'll Love This Sweet Potato Muffins Recipe
The Sweet Potato Muffins recipe is a delightful treat, blending sweet potatoes, spices, and a crunchy streusel topping.
Flavorful Spices-The recipe features a mix of cinnamon, nutmeg, and ginger, which enhances the sweet potatoes' flavor in any season.
Easy to Make- With simple steps and common ingredients, you can quickly make these muffins.
Leftover Sweet Potatoes- This is a great way to use leftover sweet potatoes!
Simple Ingredients for Homemade Sweet Potato Muffins
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- ground ginger
- white sugar
- dark brown sugar
- large eggs
- milk
- canola oil
- maple extract
- mashed sweet potatoes - these can be homemade sweet potatoes or canned sweet potato puree mashed with a potato masher.
Filling:
- dark brown sugar
- chopped pecans
- ground cinnamon
Streusel Topping:
- dark brown sugar
- oats
- all purpose flour
- chopped pecans
- salt
- ground cinnamon
- unsalted butter, chilled and cubed
How to Make Sweet Potato Muffins with Streusel Topping
This is an easy muffin recipe with simple ingredients. Here's how to make these delicious sweet potato muffins:
- Preheat the oven to 350ºF and line two muffin pans with muffin liners or spray the tins with non-stick spray..
- Whisk the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a small bowl. Set aside.
- In a large bowl, combine the wet ingredients by whisking the sugar, brown sugar, eggs, milk, oil, and maple extract together until well combined. Add in the mashed sweet potatoes and mix.
- Add the all-purpose flour into the wet mixture and stir until the batter is well combined.
- To make the pecan streusel topping, mix the dark brown sugar, pecans, and cinnamon in a small bowl. Stir together (this is the mix that will go in the middle of the muffins).
- In another small bowl, mix the dark brown sugar, oats, flour, chopped pecans, salt, and cinnamon. Cut the butter into small cubes and add it to the bowl. Use your hands to make the streusel into a crumbly mixture.
- Assemble the muffins: start by lining a muffin tin with paper liners. Using a #30 cookie scoop, place one scoop of muffin batter in the bottom of each liner.
- Sprinkle about 2 teaspoons of the middle mixture on top, tap it down gently, and cover it with another scoop of batter. Use the back of a spoon to spread the batter over the top of the center sugar/pecan mix.
- Top with a tablespoon of the streusel and gently press it into the batter to keep it from falling off during baking. Repeat until all the batter is gone.
- Place one muffin pan in the oven at a time and bake for 25-30 minutes or until a toothpick comes out cleanly. Remove and allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an air-tight container for up to 3 days.
Quick Tips
Use a food processor: Use a small food processor to chop the pecans quickly.
Even Mixing: Mix wet and dry ingredients separately before combining to avoid overmixing and to produce fluffy muffins.
Fill Muffin Tins Properly: Use an ice cream scoop for an even amount of batter in the muffin cups.
Check Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, they are done.
Cool Properly: Let the muffins cool in the pan for a few minutes before transferring to a cooling rack.
Substitutions: You can use light brown sugar instead of dark brown sugar for a less molasses flavor.
For Extra Sweetness: Stirring in some chocolate chips will give these muffins texture and make them sweeter.
RELATED
📖 Recipe
Sweet Potato Muffins with Pecan Streusel
Ingredients
Muffin Ingredients:
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup white sugar
- ½ cup dark brown sugar
- 3 eggs
- ½ cup milk
- ⅔ cup canola oil
- 1 teaspoon maple extract
- 1 ¼ cup mashed sweet potato
Filling:
- ½ cup dark brown sugar
- ¾ cup chopped pecans
- 1 teaspoon ground cinnamon
Pecan Streusel Topping:
- ⅓ cup dark brown sugar
- ¼ cup oats
- ¼ cup all purpose flour
- ¼ cup chopped pecans
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ cup unsalted butter - chilled and cubed
Instructions
- Preheat the oven to 350ºF and line two muffin pans with muffin liners or spray the tins with non-stick spray..
- Whisk the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a small bowl. Set aside.
- In a large bowl, combine the wet ingredients by whisking the sugar, brown sugar, eggs, milk, oil, and maple extract together until well combined. Add in the mashed sweet potatoes and mix.
- Add the all-purpose flour into the wet mixture and stir until the batter is well combined.
- To make the pecan streusel topping, mix the dark brown sugar, pecans, and cinnamon in a small bowl. Stir together (this is the mix that will go in the middle of the muffins).
- In another small bowl, mix the dark brown sugar, oats, flour, chopped pecans, salt and cinnamon and mix. Cut the butter into small cubes and add to the bowl. Use your hands and make the streusel into a crumbly mixture.
- Assemble the muffins: start by lining a muffin tin with paper liners. Using a #30 cookie scoop, place one scoop of muffin batter in the bottom of each liner.
- Sprinkle about 2 teaspoons of the middle mixture on top, tap it down gently and cover it with another scoop of batter. Use the back of a spoon to spread the batter over the top of the center sugar/pecan mix.
- Top with a tablespoon of the streusel and gently press it into the batter to keep it from falling off during baking. Repeat until all the batter is gone.
- Place one muffin pan in the oven at a time and bake for 25-30 minutes or until a toothpick comes out cleanly. Remove and allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an air-tight container for up to 3 days.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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