Description
Indulge in the delightful flavors of our Sweet Potato Muffins Recipe! These soft, moist muffins are infused with warm cinnamon and packed with nutritious sweet potatoes, making them an irresistible treat for breakfast, snacks, or dessert. Topped with a crunchy brown sugar cinnamon streusel, they’re perfect for impressing family and friends. Easy to make and versatile, these muffins are a great way to enjoy a wholesome yet delicious bite anytime.
Ingredients
Scale
- 3 – 4 sweet potatoes
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup canola oil or melted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- ½ cup chopped pecans
- 1/3 cup light brown sugar for streusel
- 1 teaspoon ground cinnamon for streusel
- ¼ teaspoon salt for streusel
- 3 tablespoons melted butter for streusel
Instructions
- Preheat your oven to 425°F (218°C). Roast the pierced sweet potatoes for 40-45 minutes until tender.
- Cool, then puree about 1¼ cups of the flesh in a food processor.
- In separate bowls, mix dry ingredients (flour, baking powder, baking soda, salt) and wet ingredients (oil, sugars, eggs, sour cream) along with the sweet potato puree.
- Combine both mixtures until just combined and let rest for 30 minutes.
- Prepare the pecan streusel by mixing pecans with brown sugar, cinnamon, salt, and melted butter.
- Fill muffin pans with batter, top with streusel, and bake at 375°F (190°C) for 18-22 minutes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg