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Moist Bakery-Style Sweet Potato Muffins with Cinnamon Streusel

Close-up of a moist sweet potato muffin topped with a thick layer of cinnamon streusel topping.
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Bake moist, fluffy, bakery-style sweet potato muffins spiced with cinnamon and topped with a simple streusel for a comforting fall treat.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 large sweet potato)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For Streusel: 1/4 cup all-purpose flour
  • For Streusel: 2 tablespoons cold unsalted butter, cut into small pieces
  • For Streusel: 2 tablespoons granulated sugar
  • For Streusel: 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the sweet potato puree, melted butter, brown sugar, and granulated sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, cold butter, sugar, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  7. Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds full. Sprinkle the streusel topping generously over the top of each muffin.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center 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

  • To make sweet potato puree, bake or boil a sweet potato until soft, then scoop out the flesh and mash until smooth.
  • For a richer flavor, substitute buttermilk for the milk.
  • You can make these ahead; store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/sweet-potato-muffins/