Description
These Sweet Potato Muffins with Cinnamon Pecan Streusel are the ultimate fall treat! Packed with the natural sweetness of roasted sweet potatoes, these muffins are perfectly spiced with cinnamon and nutmeg. Topped with a crunchy, buttery cinnamon-pecan streusel, they make for a cozy, delicious breakfast or snack. The tender texture and warm flavors will have you reaching for more!
Ingredients
Scale
For the Muffins:
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1 cup Mashed Roasted Sweet Potatoes (about 1 medium sweet potato)
- 1/4 cup Unsalted Butter (melted)
- 2 Large Eggs
- 1/2 cup Buttermilk (or whole milk)
- 1 tsp Vanilla Extract
For the Cinnamon Pecan Streusel:
- 1/2 cup Chopped Pecans
- 1/4 cup All-Purpose Flour
- 1/4 cup Brown Sugar (packed)
- 1 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter (cold and cubed)
Instructions
- Prepare the Oven and Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it with cooking spray.
- Prepare the Streusel:
- In a small bowl, combine the chopped pecans, flour, brown sugar, and cinnamon for the streusel topping.
- Cut the cold butter into small cubes and work it into the dry ingredients with a fork or pastry cutter until the mixture becomes crumbly. Set aside.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the Wet Ingredients:
- In a separate bowl, combine the mashed sweet potatoes, melted butter, eggs, buttermilk, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as it can lead to dense muffins.
- Fill the Muffin Tin:
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Top with Streusel:
- Sprinkle the cinnamon-pecan streusel topping evenly over the muffin batter.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Serve warm or at room temperature. These muffins are perfect for breakfast, an afternoon snack, or as a treat with a cup of tea.
Notes
- If you don’t have buttermilk, you can substitute with regular milk or make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes.
- For a richer flavor, you can add chopped dark chocolate or raisins to the batter.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months. To freeze, wrap the muffins individually in plastic wrap and store them in a zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg