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Moist and Fluffy Sweet Potato Muffins with Cinnamon Streusel

A stack of three moist sweet potato muffins, one with a bite taken out showing the orange interior and crumb topping.
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Bake bakery-style sweet potato muffins that are incredibly moist and fluffy. This easy, one-bowl recipe uses warm fall spices and includes a crunchy cinnamon streusel topping for the best breakfast treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
  • 1/4 cup vegetable oil
  • 1/4 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon 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. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, egg, mashed sweet potato, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the cinnamon streusel topping evenly over the top of the batter in each cup.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and maximum moisture, use sweet potato puree made from baked sweet potatoes, not boiled ones.
  • You can make these muffins ahead of time. Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • If you prefer a sweeter finish, you can drizzle a simple glaze (powdered sugar mixed with a little milk) over the cooled muffins.

Nutrition

Find it online: https://kingscook.com/sweet-potato-muffins-moist-fluffy-easy-recipe/