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Ultimate Moist & Fluffy Sweet Potato Streusel Muffins

Close-up of two sweet potato muffins, one cut in half showing the moist orange interior and crumb topping.
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Bake bakery-style sweet potato muffins that are incredibly moist and fluffy every time. This easy, one-bowl recipe is packed with warm fall spices and topped with a crunchy cinnamon streusel.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed sweet potato (about 1 large sweet potato, cooked and pureed)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 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 large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the mashed sweet potato, granulated sugar, brown sugar, melted butter, eggs, 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 lumps are fine for fluffy muffins.
  5. 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.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the streusel topping generously over the top of each muffin batter.
  8. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 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

  • For the moistest results, use sweet potato puree made from baked sweet potatoes, not boiled ones.
  • You can make this a one-bowl sweet potato muffin recipe by mixing the dry ingredients directly into the wet ingredients, but whisk the dry ingredients first to avoid overmixing the batter.
  • If you prefer glazed sweet potato muffins, skip the streusel and drizzle with a simple powdered sugar glaze after cooling.
  • These make excellent make ahead breakfast muffins; store them in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://flavorzine.com/sweet-potato-muffins-moist-fluffy-streusel/