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Ultimate Moist & Fluffy Sweet Potato Muffins with Cinnamon Streusel

Close-up of a sweet potato muffin cut in half showing its moist, orange interior next to a whole sweet potato muffin.
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Make bakery-style sweet potato muffins at home with this easy, one-bowl recipe. These muffins are incredibly moist, packed with warm fall spices, and topped with a crunchy cinnamon streusel.

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
  • 1/2 cup sweet potato puree (from about 1 medium sweet potato)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the 1 cup flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This is your dry mixture.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the sweet potato puree, melted butter, egg, milk, and vanilla extract. Mix until just combined.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until you have just combined the batter. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Prepare the streusel: In a small bowl, combine the streusel flour, sugars, and cinnamon. 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 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To make sweet potato puree, bake a medium sweet potato until very soft (about 45-60 minutes at 400°F). Scoop out the flesh and mash until smooth. You need about 1/2 cup for this recipe.
  • For extra fluffy breakfast muffins, ensure your egg and milk are at room temperature before mixing.
  • These tender crumb muffins freeze well. Cool completely, then store in an airtight container for up to 3 months.

Nutrition

Find it online: https://miameal.com/sweet-potato-muffins-ultimate-moist-fluffy/