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Moist and Fluffy Sweet Potato Muffins with Cinnamon Streusel

Close-up of moist sweet potato muffins stacked on a white plate, one is broken open showing the texture.
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Make moist and fluffy sweet potato muffins perfect for fall baking, topped with a simple cinnamon streusel.

Ingredients

Scale
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the mashed sweet potato, melted butter, granulated sugar, eggs, and vanilla extract until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the milk until the batter is smooth.
  5. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can use leftover baked sweet potato for the puree. Simply bake a sweet potato until soft, scoop out the flesh, and mash it well.
  • For a chocolate chip variation, fold 1/2 cup of chocolate chips into the batter before filling the muffin cups.
  • This recipe yields 12 standard-sized muffins.

Nutrition

Find it online: https://kitchnkudos.com/sweet-potato-muffins-moist-fluffy-recipe/