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
Scale
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.
