Sweet Potato Muffins Recipe
Sweet potato muffins are deliciously soft, moist and fluffy cinnamon spiced muffins with sweet potatoes. They’re topped with a quick and easy brown sugar cinnamon streusel. Grab one or two for a wonderfully delicious breakfast, snack or dessert.
Equipment
- 1 baking sheet (for baking sweet potato)
- 1 food processor (to puree the sweet potato)
- 2 12 ct muffin pans (or bake in two batches)
- 12 cupcake liners
- 1 whisk or flexible spatula
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Sweet Potato Muffins
- 3 - 4 sweet potatoes
- 1¾ cups (210 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (118 ml) canola or vegetable oil or melted butter
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs (US), room temperature
- ½ cup (120 g) sour cream, room temperature
Cinnamon Pecan Streusel
- ½ cup chopped pecans
- ⅓ cup (67 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons (45 ml) melted butter
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 3 - 4 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender.3 - 4 sweet potatoes
- Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 1 ¼ cup of pureed sweet potato. Alternatively, use canned sweet potato.
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.1¾ cups (210 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon salt
- In another bowl whisk oil, granulated sugar, light brown sugar, eggs and sour cream together until well combined. Whisk in the pureed sweet potato until smooth the sweet combined.½ cup (118 ml) canola or vegetable oil or melted butter, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs (US), room temperature, ½ cup (120 g) sour cream, room temperature
- Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Allow 30 minutes for resting the muffin batter and for preheating the oven. While the oven preheats, make the pecan streusel if using.
- In a mixing bowl, whisk the chopped pecans, light brown sugar, ground cinnamon and salt with the melted butter until well combined. Transfer the mixture to the fridge until it’s time to top the muffins.½ cup chopped pecans, ⅓ cup (67 g) light brown sugar, 1 teaspoon ground cinnamon , ¼ teaspoon salt, 3 tablespoons (45 ml) melted butter
- Line (2) 12 ct. muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the pecan streusel. Gently press the streusel into the muffin batter.
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the sweet potato breakfast muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
Notes
Store: Place the sweet potato pecan muffins in an airtight container at room temperature for up to 5 days.
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