Description

Indulge in the warmth and comfort of homemade Sweet Potato Muffins! This delightful recipe combines the natural sweetness of roasted sweet potatoes with a blend of aromatic spices, creating soft, moist muffins that are perfect for breakfast, snacks, or even dessert. Topped with a crunchy brown sugar cinnamon streusel, each bite offers a satisfying mix of flavors and textures. Whip up a batch to share with family and friends or enjoy them throughout the week as a healthy treat packed with nutrients!

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 or vegetable 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)

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Instructions

Preheat oven to 425°F (218°C). Roast sweet potatoes until fork-tender (about 40 – 45 minutes). Allow to cool, then puree.
In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix oil, sugars, eggs, and sour cream. Fold in pureed sweet potato.
Combine wet and dry ingredients gently until just mixed. Let rest for 30 minutes.
Prepare streusel topping if desired by mixing pecans, brown sugar, cinnamon, salt, and melted butter.
Fill muffin liners with batter using a cookie scoop; top with streusel if using.
Bake at 375°F (190°C) for 18 – 22 minutes or until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 10g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg