Sweet Potato Muffins with Cinnamon Streusel
Soft, spiced sweet potato muffins topped with a buttery cinnamon streusel -- an easy fall breakfast or snack.
Servings: 12 muffins
Calories: 230kcal
Ingredients
Cinnamon Streusel
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter, cubed
- 1/4 cup chopped pecans optional
Muffins
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup mashed cooked sweet potato about 1 medium potato
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup neutral oil such as canola or vegetable
- 2 large eggs
- 1/3 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Stir together 1/3 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon for the streusel, then cut in the cold, cubed butter with a fork until it looks like coarse crumbs. Stir in the pecans, if using, and chill while you make the batter.
- Whisk together 1 3/4 cups flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg in a large bowl.
- In a separate bowl, whisk the mashed sweet potato, 1/2 cup brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients just until no streaks of flour remain.
- Divide the batter evenly among the muffin cups (about two-thirds full) and sprinkle each with the chilled streusel.
- Bake at 375°F for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack to finish cooling.
Notes
Store covered at room temperature up to 3 days, or refrigerate up to 1 week. Freeze baked, cooled muffins in a single layer, then transfer to a freezer bag for up to 3 months.