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Ultra Moist Sweet Potato Muffins with Cinnamon Streusel

Close-up of a fluffy sweet potato muffins, bitten open to show the moist orange interior and cinnamon sugar topping.
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You make these ultra moist and fluffy sweet potato muffins using real sweet potato puree and warm fall spices. This easy recipe is perfect for a make-ahead breakfast or a wholesome snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup mashed sweet potato (about 1 large sweet potato, cooked and pureed)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cinnamon Streusel Topping:
  • 1/4 cup all-purpose flour
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In a separate medium bowl, whisk the mashed sweet potato, brown sugar, and granulated sugar until combined.
  5. Whisk in the melted butter, eggs, and vanilla extract into the sweet potato mixture until smooth.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for a fluffy texture.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Sprinkle the reserved cinnamon streusel topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use sweet potato puree that is cooled completely before mixing it into the batter.
  • You can substitute half of the all-purpose flour with whole wheat flour to make these wholesome sweet potato snacks.
  • These make-ahead breakfast muffins keep well in an airtight container at room temperature for up to 4 days.
  • If you want chocolate chip sweet potato muffins, fold 1/2 cup of semi-sweet chocolate chips into the batter after combining wet and dry ingredients.

Nutrition

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