If you’ve been searching for that perfect autumnal treat, look no further than this absolute gem: the Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe. These muffins are a warm hug in food form, combining the natural sweetness and comforting earthiness of sweet potatoes with the irresistible crunch and spice of cinnamon pecan streusel topping. Each bite bursts with cozy flavors and a moist, tender crumb that makes them ideal not just for breakfast, but also a snack or a delightful dessert that feels homemade and heartwarming.
Ingredients You’ll Need
The magic behind these Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe is in the simple, wholesome ingredients, each thoughtfully chosen to bring a balance of flavor, texture, and color. Nothing complicated, yet everything essential to make these muffins truly shine.
- 1 3/4 cups all-purpose flour: The backbone that gives structure to your muffins while keeping them soft and tender.
- 1 teaspoon baking powder: Helps the muffins rise perfectly fluffy and light.
- 1/2 teaspoon baking soda: Works alongside baking powder for that ideal lift.
- 1/2 teaspoon salt: Enhances all the flavors, ensuring nothing tastes dull.
- 1 teaspoon ground cinnamon: Adds the quintessential warm spice for a cozy feel.
- 1/2 teaspoon ground nutmeg: Gives a subtle warmth and depth that’s unmistakable in fall baking.
- 1/4 teaspoon ground ginger: A little kick that brightens the spice blend.
- 1/2 cup unsalted butter, melted: Infuses the muffins with rich flavor and moistness.
- 1/2 cup granulated sugar: Sweetness that balances the earthy sweet potato perfectly.
- 1/2 cup light brown sugar, packed: introduces a caramel undertone that pairs beautifully with the pecans.
- 2 large eggs: Binds ingredients and contributes to a tender crumb.
- 1 teaspoon vanilla extract: Enhances sweetness and adds a lovely aromatic note.
- 1 cup mashed cooked sweet potato: The star of the show, delivering moisture, natural sweetness, and that vibrant hue.
- 1/2 cup buttermilk: Adds a pleasant tang and keeps the texture soft and fluffy.
- 1/2 cup chopped pecans: For nutty crunch right inside the muffins.
- 1/3 cup all-purpose flour (for streusel): Creates the crumbly streusel base for topping.
- 1/3 cup light brown sugar, packed (for streusel): Sweetens and caramelizes the streusel topping.
- 1 teaspoon ground cinnamon (for streusel): Adds a warm, spicy finish that’s utterly delicious.
- 3 tablespoons unsalted butter, cold and cubed (for streusel): Creates the perfect crumbly texture when mixed with the streusel dry ingredients.
- 1/4 cup chopped pecans (for streusel): Provides a satisfying crunch to contrast the soft muffin below.
How to Make Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and lining a 12-cup muffin tin with paper liners. This not only prevents sticking but also makes for easy serving and clean-up. Having everything ready at this stage means smooth sailing through the recipe.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These spices will infuse the muffins with their signature warm and inviting aroma, while the leaveners ensure a light texture.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the melted butter with granulated sugar and brown sugar until smooth and glossy. This step is crucial to dissolve the sugars well, giving the muffins a beautiful sweetness and rich texture. Then, beat in the eggs one by one, followed by vanilla extract and the mashed sweet potato. Mixing the sweet potato in now ensures it is evenly distributed, lending moisture and vibrant color.
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet mixture, alternating with the buttermilk. This careful folding method keeps the batter light without overmixing, which can toughen muffins. Finally, fold in the chopped pecans so every bite has that satisfying nuttiness.
Step 5: Prepare the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans last. This streusel topping is what elevates the muffins from delicious to unforgettable by adding a sweet, crunchy contrast.
Step 6: Assemble and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Then generously sprinkle the pecan streusel over the top of each muffin. Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the muffins to cool slightly in the pan before transferring to a wire rack.
How to Serve Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of maple glaze can add a little extra sweetness and an elegant touch. For an extra cozy feel, spread some softened butter or cream cheese over warm muffins so it melts deliciously into every crumb.
Side Dishes
These muffins pair wonderfully with a hot cup of spiced chai or freshly brewed coffee, making them a perfect breakfast or afternoon snack. Serve alongside scrambled eggs or a simple fruit salad for a balanced morning meal.
Creative Ways to Present
Turn these muffins into a charming brunch centerpiece by stacking them on a tiered cake stand decorated with autumn leaves or pecans. For a fun dessert twist, serve them with a scoop of vanilla ice cream and a drizzle of caramel sauce, creating an indulgent sweet potato dessert experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your sweet potato muffins in an airtight container at room temperature for up to three days. They remain moist and flavorful, ready to enjoy anytime you crave a cozy treat.
Freezing
These muffins freeze exceptionally well. Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag for up to two months. Freezing preserves their tenderness and streusel crunch.
Reheating
To enjoy after freezing or storing, simply warm muffins in a 350°F oven for 8 to 10 minutes or microwave them for about 20 seconds. Warm muffins release their flavors beautifully, especially the cinnamon and pecan notes.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s plain sweet potato without added spices or sugar. Drain any excess liquid for the best texture.
What if I don’t have buttermilk?
No worries! You can make a simple substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend of equal measure, but be mindful to check that your blend contains xanthan gum for structure.
How do I store these muffins to keep the streusel crunchy?
Store the muffins loosely covered or at room temperature in a container lined with a paper towel rather than sealed airtight. This helps maintain the topping’s crispness without making it soggy.
Can I swap pecans for another nut?
Of course! Walnuts or almonds work wonderfully, offering a similar crunch with their own unique flavor.
Final Thoughts
These Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe are an absolute treasure to add to your baking rotation. Their tender crumb, spiced warmth, and nutty crunch make them a perennial favorite that’s perfect for any occasion. Trust me, once you try them, you’ll find yourself reaching for these muffins whenever you want a delicious, comforting pick-me-up. Happy baking and even happier tasting!
Print
Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful Sweet Potato Muffins topped with a crunchy Cinnamon Pecan Streusel. Perfect for breakfast, snacks, or a cozy dessert, these muffins blend warm spices and nutty pecans with the natural sweetness of cooked sweet potatoes for a comforting treat.
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed cooked sweet potato
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
Cinnamon Pecan Streusel
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
- 1/4 cup chopped pecans
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners for easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until well combined.
- Prepare wet ingredients: In a large bowl, whisk the melted unsalted butter, granulated sugar, and light brown sugar together until smooth. Beat in the eggs one at a time, followed by the vanilla extract and mashed cooked sweet potato, ensuring a creamy mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir just until combined to avoid overmixing, which can make muffins tough.
- Fold in pecans: Gently fold the chopped pecans into the batter to evenly distribute the nuts without breaking them down.
- Fill muffin cups: Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full to allow space for rising.
- Make the streusel topping: In a small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Add the cold cubed butter and use your fingers or a fork to blend into a crumbly mixture. Stir in the chopped pecans for a crunchy topping.
- Top the muffins: Sprinkle the prepared streusel evenly over each muffin, covering the batter tops generously.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool slightly in the tin before transferring to a wire rack. Serve warm with butter or cream cheese for an extra cozy treat.
Notes
- These muffins freeze well for up to 2 months. To freeze, wrap individually or place in an airtight container.
- Serve warm with butter, cream cheese, or your favorite spread for a comforting breakfast or snack.
- Ensure not to overmix the batter to keep muffins light and tender.
- You can substitute pecans with walnuts if preferred.
