Sweet Potato Muffins with Cinnamon Pecan Streusel
Warm, fluffy, and perfectly spiced—these Sweet Potato Muffins are the cozy treat you didn’t know you needed. Packed with real sweet potatoes and topped with a crunchy cinnamon-pecan streusel, they’re perfect for breakfast, brunch, or anytime you want a feel-good bite. Let’s bake some joy!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Ingredients
Sweet Potato Muffins
3–4 Sweet Potatoes (roasted and mashed, ~1½ cups)
1¾ cups (210g) All-Purpose Flour
2 tsp Baking Powder
¼ tsp Baking Soda
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
½ tsp Salt
½ cup (118ml) Canola/Vegetable Oil or Melted Butter
½ cup (100g) Light Brown Sugar
¼ cup (50g) Granulated Sugar
2 Large Eggs, room temp
½ cup (120g) Sour Cream, room temp
Cinnamon Pecan Streusel
½ cup Chopped Pecans
⅓ cup (67g) Light Brown Sugar
1 tsp Ground Cinnamon
¼ tsp Salt
3 tbsp (45ml) Melted Butter
Instructions
Prep Sweet Potatoes: Roast sweet potatoes until tender. Let cool, peel, and mash. Preheat oven to 350°F (175°C). Line a muffin tin with liners.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients: In another bowl, whisk oil, both sugars, eggs, sour cream, and mashed sweet potatoes until smooth.
Combine: Gradually add dry mix into wet, stirring until just combined.
Make Streusel: Mix pecans, brown sugar, cinnamon, salt, and melted butter.
Assemble & Bake: Fill muffin liners ¾ full, top with streusel, and bake for 20–25 minutes or until a toothpick comes out clean.
Nutrition
- Calories: 290
- Sugar: 16g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g