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Ultra Moist & Spiced Sweet Potato Muffins with Cinnamon Streusel

Close-up of a moist sweet potato muffin cut in half, showing the bright orange interior and cinnamon streusel topping.
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Make these bakery-style sweet potato muffins for a moist, fluffy, and spiced breakfast or snack. This easy recipe uses real sweet potato puree and features an optional crunchy cinnamon pecan streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup sweet potato puree (from about 1 large baked sweet potato)
  • 1/4 cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • For the Streusel (Optional):
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup chopped pecans

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). 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, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the sweet potato puree and vanilla extract until just combined.
  6. Slowly add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until the batter is just combined. Do not overmix; a few lumps are fine.
  7. Prepare the streusel (if using): In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. If using the streusel, sprinkle an even layer over the top of the batter in each cup.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To make sweet potato puree, bake a medium sweet potato until soft, then scoop out the flesh and mash it thoroughly. Measure out 1 cup.
  • For chocolate chip sweet potato muffins, fold in 1/2 cup of chocolate chips with the dry ingredients at the end.
  • If you prefer a slightly healthier option, substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://hearthbite.com/sweet-potato-muffins-recipe-moist-spiced/