The Dreamiest Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe

Warm sweet potato muffins with cinnamon pecan streusel offer a delightful morning surprise that transforms your breakfast routine.

Comfort wafts through the kitchen as golden-brown treats emerge from the oven.

Nutty pecans and rich cinnamon create a magical contrast against the soft, tender muffin base.

Seasonal ingredients blend perfectly in this irresistible morning treat.

Nutritious sweet potatoes add natural sweetness and moisture to each bite.

Baking these muffins fills your space with an inviting aroma that draws everyone to the kitchen.

You’ll find these muffins impossible to resist – so grab an apron and start mixing!

FAQs

• Are sweet potato muffins healthy?

Sweet potato provides vitamin A, fiber, and nutrients. These muffins offer more nutritional value compared to traditional muffins, with natural sweetness and added health benefits from sweet potato.

• Can I make these muffins gluten-free?

Yes, replace all-purpose flour with gluten-free flour blend. Ensure all other ingredients are also gluten-free to maintain the recipe’s texture and taste.

• How do I know when the muffins are perfectly baked?

Use the toothpick test – insert a toothpick into the center of a muffin. If it comes out clean with no wet batter, the muffins are done. They should also have a golden brown top.

• Can I freeze these muffins?

Absolutely. Wrap each muffin individually in plastic wrap, then place in a freezer bag.

Sweet Potato Muffins with Cinnamon Pecan Streusel Insights

• Savor Homemade Comfort: Enjoy a delightful twist on classic muffins with sweet potato's rich, creamy texture and warm spices that bring pure comfort to your kitchen.
• Impress with Simple Baking: Craft bakery-quality muffins without professional skills, using basic ingredients and straightforward steps that guarantee delicious results every single time.
• Create Crowd-Pleasing Breakfast: Perfect for family mornings, weekend brunches, or sharing with friends, these muffins offer a nutritious and irresistible treat that everyone will love.
• Customize with Nutty Crunch: The cinnamon pecan streusel adds a delightful crispy topping that elevates the muffins from ordinary to extraordinary, providing a satisfying textural contrast.

Ingredients for Sweet Potato Muffins with Cinnamon Pecan Streusel

• Sweet Potato: A nutrient-rich root vegetable that provides natural sweetness and moisture to the muffins.
• Flour: The primary structure-building ingredient that gives the muffins their soft and tender texture.
• Egg: A binding agent that helps hold the muffin ingredients together and provides richness.

• Granulated Sugar, Brown Sugar: These ingredients add sweetness and help create a golden-brown color in the muffins.

• Cinnamon, Nutmeg: Warm spices that provide a classic, comforting flavor profile to the sweet potato muffins.
• Vanilla Extract: A flavor enhancer that adds depth and complexity to the overall taste.

• Pecans: Crunchy nuts that add texture and a nutty flavor to the muffin topping.
• Cold Butter: Creates a crumbly and rich streusel topping when mixed with dry ingredients.

• Baking Powder, Baking Soda: Essential ingredients that help the muffins rise and achieve a light, fluffy texture.
• Milk: Adds moisture and helps bind the ingredients together.
• Salt: Enhances the overall flavor of the muffins.

How to Bake Sweet Potato Muffins with Cinnamon Pecan Streusel

Step 1: Prepare Baking Space

Preheat the oven to 375°F (190°C). Grab a muffin tin and line it with paper liners or lightly grease the surface to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt

Step 3: Combine Wet Ingredients

• Mashed sweet potato
• Granulated sugar
• Brown sugar
• Egg
• Milk
• Melted butter
• Vanilla extract

Step 4: Create Muffin Batter

Slowly add the dry ingredient mixture into the wet ingredients. Stir gently until just combined.

Avoid overmixing to keep the muffins tender.

Step 5: Prepare Streusel Topping

• Flour
• Brown sugar
• Ground cinnamon
• Cold butter

Use a fork or pastry cutter to blend until crumbly.

Fold in chopped pecans.

Step 6: Fill Muffin Tin

Distribute the batter evenly into the muffin cups, filling each about three-quarters full.

Step 7: Add Streusel Topping

Sprinkle the pecan streusel mixture generously over the top of each muffin.

Step 8: Bake to Perfection

Slide the muffin tin into the preheated oven.

Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

Step 9: Cool and Enjoy

Let the muffins rest in the pan for 5 minutes.

Transfer to a wire rack and allow to cool completely before serving.

Tips for Moist Sweet Potato Muffins

• Stir the batter gently until ingredients are just combined to keep muffins tender and light, avoiding tough, dense results.
• Use freshly mashed sweet potatoes at room temperature for the best texture and most vibrant flavor in your muffins.
• Keep butter cold when making the streusel topping to ensure a crumbly, crisp texture that adds delightful crunch.
• Replace pecans with walnuts or almonds for a different nutty profile, or use gluten-free flour for a celiac-friendly version.
• Store cooled muffins in an airtight container at room temperature for 2-3 days, or freeze for up to a month for longer enjoyment.

Flavor Options for Sweet Potato Muffins with Streusel

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a gluten-free version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Vegan Sweet Potato Muffins: Substitute egg with flax egg, use plant-based milk, and swap butter with coconut oil. Replace white sugar with maple syrup or coconut sugar for a plant-based alternative.
• Nut-Free Option: Remove pecans from streusel and replace with rolled oats or sunflower seeds. For those with nut allergies, this variation ensures everyone can enjoy the muffins safely.
• Chocolate Chip Variation: Fold dark chocolate chips into the batter before baking. Add a handful of chocolate chips to the streusel topping for extra indulgence and a rich chocolate flavor.

Pairings for Sweet Potato Muffins

Brew a medium-roast Colombian coffee with subtle caramel notes that complement the sweet potato’s earthy richness and enhance the cinnamon streusel’s warmth.

Serve alongside a chilled vanilla bean yogurt or light Greek yogurt, which provides a cool, tangy contrast to the muffin’s sweet and spiced profile.

Prepare a simple maple-infused butter by mixing softened butter with pure maple syrup, creating a luxurious spread that elevates the muffin’s existing sweet potato and pecan flavors.

Offer a side of fresh mixed berries or sliced green apples to introduce a bright, fresh element that cuts through the muffin’s dense, rich texture and adds a nutritional boost.

Proper Storage for Sweet Potato Muffins with Streusel

• Store muffins in an airtight container in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent drying out.
• Place cooled muffins in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Remove frozen muffins from the freezer and let them sit at room temperature for 1-2 hours. Alternatively, microwave each muffin for 15-20 seconds until warm.

Sweet Potato Muffins With Cinnamon Pecan Streusel Recipe

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4.8 from 12 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Homemade Sweet Potato Muffins with Cinnamon Pecan Streusel combine Southern comfort and autumn warmth in one delightful bite. Moist, spiced muffins topped with crunchy pecan crumble promise a delectable breakfast or afternoon treat you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (200 grams) mashed sweet potato
• 1 large egg
• 1/2 cup (120 milliliters) milk
• 1/4 cup (60 grams) unsalted butter, melted

Dry Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with paper liners or a light grease coating.
2. In a medium mixing bowl, thoroughly combine flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt using a whisk.
3. Create a separate mixture by blending mashed sweet potato, granulated sugar, brown sugar, egg, milk, melted butter, and vanilla extract until smooth and well-integrated.
4. Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing.
5. Distribute the batter evenly into muffin cups, filling each approximately three-quarters full.
6. Prepare the streusel topping by mixing flour, brown sugar, and cinnamon, then cutting in cold butter until the mixture resembles coarse crumbs.
7. Incorporate chopped pecans into the streusel mixture, ensuring even distribution.
8. Generously sprinkle the pecan streusel over the top of each muffin batter portion.
9. Bake for 18-22 minutes, checking for doneness by inserting a toothpick into the center – it should come out clean.
10. Allow muffins to rest in the pan for 5 minutes, then carefully transfer to a wire rack for complete cooling.

Notes

• Use extra-ripe sweet potatoes for deeper, sweeter flavor and smoother texture in muffins.
• Avoid overmixing batter to keep muffins tender and prevent tough, dense results.
• Toast pecans briefly before adding to streusel to enhance their nutty, rich taste and release natural oils.
• Swap regular flour with gluten-free blend for celiac or gluten-sensitive diets without compromising texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150 kcal
• Sugar: 11 g
• Sodium: 130 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1.5 g
• Protein: 2.5 g
• Cholesterol: 35 mg