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Ultimate Moist Sweet Potato Muffins with Crunchy Cinnamon Streusel

A close-up, appetizing shot of a single sweet potato muffin topped with a thick layer of brown sugar streusel topping.
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Bake bakery-style sweet potato muffins that are incredibly moist and fluffy. This easy recipe uses simple steps to achieve a tender crumb, topped with a crunchy cinnamon streusel perfect for breakfast or a snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup sweet potato puree (from about 1 large sweet potato)
  • 1/4 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 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. Prepare the sweet potato puree if starting from scratch: bake or boil a sweet potato until very soft, then scoop out the flesh and mash until smooth. Measure out 1 cup.
  3. In a medium bowl, whisk together the 1 cup flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  4. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. This step helps create a tender crumb.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Mix in the sweet potato puree and vanilla extract until just combined.
  7. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and results in tough muffins.
  8. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  9. Fill the prepared muffin cups about two-thirds full. Sprinkle a generous amount of the streusel topping over the batter in each cup.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, use homemade sweet potato puree rather than canned if possible.
  • You can make these ahead of time. Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • To freeze, wrap cooled muffins individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw overnight on the counter.

Nutrition

Find it online: https://completelyyummy.com/sweet-potato-muffins-easy-recipe/