Say hello to your new favorite breakfast or snack! These delightful, easy sweet potato muffins with pecan streusel are incredibly moist, bursting with warm spices, and topped with an irresistible crunchy pecan streusel. This sweet potato muffin recipe is wonderfully simple to make, even for beginner bakers. You’ll love preparing these cozy treats, perfect for chilly mornings or an afternoon pick-me-up. Get ready to bake a batch of pure comfort!
Table of Contents
Why You’ll Love This Sweet Potato Muffin Recipe
You’re going to adore this sweet potato muffin recipe for so many reasons. It perfectly blends wholesome ingredients with a touch of indulgence.
- Enjoy incredibly moist and tender muffins every single time.
- Experience the perfect blend of sweet and comforting fall spices like cinnamon and nutmeg.
- Savor the irresistible crunch and buttery flavor of the pecan streusel topping.
- It’s a fantastic way to use up any leftover baked sweet potatoes you might have.
- These muffins are ideal for holiday breakfasts, brunch spreads, or a lovely daily treat.
- Simple, step-by-step instructions ensure baking success for cooks of all skill levels.
Ingredients
Gathering your ingredients is the first step to creating this delightful sweet potato muffin recipe. Each component plays a crucial role in developing the perfect texture and flavor.
- For the Baked Sweet Potatoes:
- Sweet Potatoes: 500 grams, unpeeled, unbaked.
- For the Pecan Streusel Topping:
- Pecans: 1/2 cup (57 grams), toasted, chopped.
- Light brown sugar: 5 tablespoons (70 grams), packed.
- Ground cinnamon: 1 teaspoon.
- Kosher salt: 1/4 teaspoon.
- Unsalted butter: 3 tablespoons (42 grams), softened.
- For the Sweet Potato Muffins:
- All-purpose flour: 1-3/4 cups (220 grams), unbleached.
- Baking powder: 2 teaspoons.
- Baking soda: 1/2 teaspoon.
- Kosher salt: 1/2 teaspoon.
- Light brown sugar: 3/4 cup (150 grams), packed.
- Ground cinnamon: 2 teaspoons.
- Fresh ground nutmeg: 1 teaspoon.
- Unsalted butter: 8 tablespoons (113 grams), melted, cooled.
- Large eggs: 2 (100 grams), room temperature.
- Sweet potato puree: 1-1/3 cups (300 grams).
- Sour cream: 1/4 cup (60 grams).
Notes & Substitutions
You can easily adapt this recipe to fit your pantry or preferences. Feel free to experiment with these simple swaps.
- Replace the unsalted butter in the muffins with an equal amount of vegetable oil or melted coconut oil.
- Substitute up to half of the all-purpose flour with whole wheat flour for added fiber.
- Use unsweetened almond milk or oat milk in place of sour cream for a dairy-free option.
- Swap the individual cinnamon and nutmeg for 2-3 teaspoons of pumpkin pie spice blend.
- Full-fat plain Greek yogurt works wonderfully as a substitute for sour cream, adding similar moisture and tang.
Equipment
Having the right tools makes baking a breeze. Here’s what you’ll need to prepare these delicious sweet potato muffins.
- Baking sheet
- Fork or pairing knife
- Food processor
- Small saucepan
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- 12-cup muffin pan
- Paper muffin liners
- Wire cooling rack
- Instant-read thermometer (optional)
How To Make Sweet Potato Muffin
Follow these clear steps to create perfectly baked sweet potato muffins with a delightful streusel topping. Taking your time will ensure a fantastic result.
Prepare Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly spray it with cooking spray. Pierce the unpeeled sweet potatoes several times using a fork or the tip of a pairing knife. Bake for 445-60 minutes, or until a knife easily slides into and through the center of the potatoes. The baking time will vary depending on the size of your sweet potatoes.
- Remove the baked potatoes from the oven and let them cool until they are comfortable to handle. Carefully cut each potato in half lengthwise and scoop out the soft, cooked filling into a bowl. Allow the sweet potato flesh to cool completely to room temperature.
- Transfer the cooled sweet potato flesh to a food processor and puree until it is smooth and lump-free, which usually takes about 20 seconds. Measure out 300 grams (approximately 1-1/3 cups) of the smooth sweet potato puree for your muffins. You can save any leftover puree for other recipes like pancakes or a frittata.
Make Pecan Streusel Topping
- In a small bowl, combine the toasted chopped pecans, packed light brown sugar, ground cinnamon, and kosher salt. Add the softened unsalted butter to the mixture. Use a fork to mash and combine all the ingredients until they start to form a crumbly mixture. Set the prepared streusel topping aside for now; you’ll add it right before baking.
Prepare Muffin Batter
- Preheat your oven to a higher temperature of 425°F (220°C). Line a 12-cup muffin pan with paper muffin liners. In a small saucepan, gently melt the 8 tablespoons of unsalted butter over medium-low heat. Once melted, remove from heat and let it cool completely to room temperature. If the butter splatters during melting, reduce the heat to low.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together for about 20 seconds to ensure they are thoroughly combined and evenly distributed. In a separate, larger mixing bowl, whisk together the packed light brown sugar, ground cinnamon, and fresh ground nutmeg until well blended.
- Pour the cooled melted butter into the brown sugar mixture and whisk until combined. Add the large eggs one at a time, whisking thoroughly after each addition until fully incorporated. Next, whisk in the cooled sweet potato puree until smooth, followed by the sour cream. Continue whisking until the wet ingredients are completely blended. Let this wet mixture sit for 10 minutes; this allows the brown sugar to dissolve fully, contributing to a more tender crumb in your sweet potato muffin recipe.
- Add half of the dry flour mixture to the wet ingredients. Using a rubber spatula, gently fold the dry into the wet ingredients until just combined. Be careful not to overmix. Add the remaining flour mixture and continue to gently fold until no white streaks of flour remain. A few small lumps in the batter are perfectly fine and even desirable for tender muffins. Do not overmix the batter.
Bake the Muffins
- Divide the prepared sweet potato muffin batter evenly among the 12 lined muffin cups. The batter should fill each cup almost to the top of the paper liner. You may need to scrape the mixing bowl thoroughly to ensure equal distribution. Generously top each muffin with the pecan streusel mixture you prepared earlier. Gently press the streusel topping lightly into the batter.
- Place the muffin pan in the preheated 425°F (220°C) oven and bake for exactly 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking for an additional 15-18 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. For ultimate precision, an instant-read thermometer should register 202°F (94°C) in the center of a muffin.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes. This allows them to set slightly. Carefully transfer the individual sweet potato muffins to a wire cooling rack to finish cooling completely. While delicious cooled, these muffins are especially delightful served warm.
Pro Tips & Troubleshooting
Achieving perfect sweet potato muffins is easy with a few expert tips. These suggestions will help you get the best results every time.
- Achieve high domes: Starting with a high initial oven temperature (425°F) for the first five minutes helps create that bakery-style domed top on your muffins.
- Prevent dry muffins: Weighing your flour with a kitchen scale is more accurate than cup measures, ensuring your muffins aren’t dense or dry.
- Ensure ultimate moistness: Letting the wet ingredients sit for 10 minutes allows the sugar to fully dissolve, leading to a more tender and moist crumb.
- Avoid tough muffins: Always use room temperature eggs and sour cream. Cold ingredients can seize the butter and prevent smooth mixing.
- Do not overmix batter: Mix until just combined. Overmixing develops gluten, resulting in tough, chewy muffins instead of tender ones. Lumps are acceptable!
- Smart use of puree: If you have leftover sweet potato puree, freeze it in small portions for future baking or cooking.
- Check for doneness: An instant-read thermometer ensures your muffins are perfectly baked without being under or overcooked.
Serving, Storage, and Variations
These sweet potato muffins are versatile and delicious! Here’s how to best enjoy, store, and even adapt them.
Serving Suggestions
- Enjoy these warm muffins straight from the oven for a comforting treat.
- Serve them plain, or spread with a dollop of salted butter for extra richness.
- They make an excellent pairing with your morning coffee, tea, or a glass of milk.
Storage Instructions
- Store the cooled sweet potato muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them in an airtight container for up to 1 week.
- To freeze, individually wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
- Reheat frozen muffins by warming them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or microwave for 30-60 seconds.
Flavor Variations
- Add a handful of chocolate chips or white chocolate chips to the batter for extra sweetness.
- Include toasted walnuts or additional pecans directly into the muffin batter for more texture.
- Grate in the zest of one orange for a bright, citrusy note that complements the sweet potato.
- Experiment with other fall spices like ground ginger, allspice, or cardamom to change up the flavor profile.
Nutrition
Understanding the nutritional value of your food is always helpful. This sweet potato muffin recipe offers a wholesome and flavorful option. Sweet potatoes are naturally rich in fiber and beneficial vitamins, making these muffins a comforting treat with goodness baked in. Here are the details per serving:
| Nutrient | Amount |
|---|---|
| Calories | 261 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.4 g |
| Cholesterol | 61 mg |
| Sodium | 234 mg |
| Potassium | 208 mg |
| Fiber | 2 g |
| Sugar | 20 g |
| Vitamin A | 6311 IU |
| Vitamin C | 1 mg |
| Calcium | 49 mg |
| Iron | 1 mg |
The USDA provides detailed information on the nutritional benefits of sweet potatoes, highlighting their richness in Vitamin A and fiber.
Frequently Asked Questions
Have more questions about making this sweet potato muffin recipe? We have answers to help you bake with confidence.
Can you freeze sweet potato muffins?
Yes, absolutely! Freeze cooked muffins on a baking tray until firm, then transfer them to freezer bags. Reheat them in the oven for the best texture.
Why are my sweet potato muffins tough?
Muffins often turn out tough due to overmixing the batter or using cold ingredients like eggs and sour cream. Gentle folding is key!
Can I make these sweet potato muffins gluten-free?
Yes, you can! A 1:1 gluten-free all-purpose flour blend, such as Bob’s Red Mill, generally works well in this sweet potato muffin recipe.
Can I substitute plain yogurt for sour cream?
Yes, you can. Use an equal amount of full-fat plain Greek yogurt as a direct substitute for sour cream to maintain moisture.
Can this sweet potato muffin recipe be made into a loaf cake?
Yes, this recipe adapts nicely to a loaf pan. Pour the batter into a greased 9×5-inch loaf pan and bake for approximately 35-40 minutes at 350°F (175°C), or until a toothpick comes out clean.
Conclusion
We hope you adore this sweet potato muffin recipe as much as we do! These wonderfully moist muffins, infused with warm spices and topped with crunchy pecan streusel, are truly a delight for any occasion. They embody comfort and simplicity, making them a perfect addition to your baking repertoire. We encourage you to try this easy sweet potato muffin recipe soon and experience the joy of baking something truly special. Please rate, comment, and share your delicious creations!
Easy Sweet Potato Muffins with Pecan Streusel
Equipment
- Baking Sheet
- Fork
- Paring knife
- bowl
- Food Processor
- 12-cup muffin pan
- Paper liners
- Small Saucepan
- Whisk
- spatula
- Wire Rack
Ingredients
Pecan Streusel
- 1/2 cup (57 grams) pecans toasted and chopped
- 5 tablespoons (70 grams) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons (42 grams) unsalted butter softened
Muffins
- 500 grams Sweet Potatoes unpeeled and unbaked
- 1-3/4 cups (220 grams) unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (150 grams) packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 8 tablespoons (113 grams) unsalted butter melted
- 2 (100 grams) large eggs room temperature
- 1-1/3 cups (300 grams) sweet potato puree
- 1/4 cup (60 grams) sour cream
Instructions
Baking Sweet Potatoes
- Preheat the oven to 400F, then pierce sweet potatoes and bake them on a foil-lined, sprayed baking sheet for 45-60 minutes until tender.
- Remove potatoes from the oven, let them cool, then cut in half and scoop the filling into a bowl to cool to room temperature.
- Puree 300 grams of the cooled sweet potato filling in a food processor until smooth, setting aside for later use.
Prepare Pecan Streusel
- In a bowl, combine pecans, brown sugar, ground cinnamon, salt, and softened butter, then mash with a fork until a crumble forms.
- Set the prepared streusel aside until it’s time to top the muffins.
Prepare Muffin Batter
- Preheat the oven to 425F and line a 12-cup muffin pan with paper liners.
- Melt butter in a small saucepan over medium-low heat, then cool it to room temperature.
- Whisk together flour, salt, baking powder, and baking soda in a medium bowl for 20 seconds to thoroughly combine.
- In a separate bowl, whisk brown sugar, cinnamon, and nutmeg, then incorporate the melted butter, followed by eggs one at a time until fully blended.
- Whisk in the sweet potato puree and sour cream, then let the wet ingredients sit for 10 minutes for the sugar to dissolve.
- Add half of the dry flour mixture to the wet ingredients and fold with a spatula; then add the remaining flour mixture and fold until just combined, being careful not to overmix.
Bake Muffins
- Divide the batter evenly among the 12 muffin cups, filling each almost to the top, then generously top with pecan streusel and lightly press it into the batter.
- Bake at 425F for 5 minutes, then reduce the temperature to 350F (without opening the oven) and continue baking for 15-18 more minutes until the muffin centers register 202F.
- Remove muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring to a wire rack to finish cooling; serve warm if desired.
- Store muffins in an airtight container for up to 3 days at room temperature, then refrigerate for up to a week, or freeze individually for longer storage and reheat in the oven.