Sweet Potato Muffins
Moist, naturally sweet muffins made with pureed sweet potatoes and topped with a crunchy pecan streusel. High in fiber and healthy fats, these muffins are perfect for breakfast, snacks, or meal prep. Soft, flavorful, and simple to make, they satisfy your sweet tooth without compromising nutrition.
Equipment
- 12-cup muffin pan × 1
- Paper liners × 12
- Baking sheet × 1
- Foil × 1 sheet
- Mixing bowls × 2–3
- Food processor × 1
- Small saucepan × 1
- Whisk × 1
- Spatula × 1
- Fork × 1
- Oven thermometer × optional
Ingredients
Baked Sweet Potatoes:
- 500 g sweet potatoes unpeeled
Pecan Streusel Topping:
- 65 g pecans toasted and chopped
- 70 g light brown sugar packed
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 42 g unsalted butter softened
Sweet Potato Muffins:
- 220 g unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 150 g light brown sugar packed
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 113 g unsalted butter melted
- 2 large eggs room temperature
- 300 g sweet potato puree
- 60 g sour cream
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. Lightly coat the foil with cooking spray to prevent sticking. Using a fork or the tip of a paring knife, pierce each sweet potato several times to allow steam to escape during baking. Arrange the sweet potatoes on the baking sheet, making sure they are spaced evenly. Bake for 45–60 minutes, depending on the size of your potatoes, until a knife slides effortlessly into the center. Remove from the oven and allow them to cool just enough to handle safely. Slice the potatoes in half and scoop the soft flesh into a medium bowl. Let the sweet potato flesh cool to room temperature, then puree it in a food processor for about 20 seconds until smooth. Measure out 300 grams of puree for the muffins, saving any leftover puree for pancakes, waffles, or a frittata.
- Make the Pecan Streusel Topping: In a small mixing bowl, combine 65 grams of chopped toasted pecans, 70 grams of light brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of kosher salt, and 42 grams of softened butter. Use a fork to mash and blend the ingredients together until the mixture resembles coarse crumbs. The streusel should hold together slightly when pressed but remain loose enough to sprinkle on top of the muffins. Set aside while you prepare the muffin batter.
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together 220 grams of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix thoroughly for at least 20 seconds to ensure even distribution of the leavening agents, which will help the muffins rise evenly and develop a uniform texture. Set aside for later.
- Combine the Wet Ingredients: In another large mixing bowl, whisk together 150 grams of packed light brown sugar, 2 teaspoons of ground cinnamon, and 1 teaspoon of fresh nutmeg until well combined. Melt 113 grams of unsalted butter in a small saucepan over medium-low heat, then allow it to cool slightly. Whisk the melted butter into the sugar-spice mixture, creating a smooth and fragrant base. Add 2 large eggs, one at a time, whisking thoroughly after each addition to ensure the eggs are fully incorporated. Next, add 300 grams of sweet potato puree and 60 grams of sour cream, stirring gently until a creamy, homogeneous mixture forms. Allow the wet mixture to rest for 10 minutes, giving the sugar time to dissolve completely, which ensures the muffins will have a tender, melt-in-your-mouth crumb.
- Incorporate the Dry Ingredients: Add half of the prepared flour mixture to the wet ingredients. Using a spatula, gently fold the dry ingredients in by cutting through the center of the batter and lifting it from the bottom. Avoid overmixing, as this can lead to dense muffins. Add the remaining flour mixture and continue folding until all traces of flour disappear. The batter will be slightly lumpy, which is perfectly normal and will result in a soft, tender muffin texture.
- Prepare the Muffin Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners. Scrape the batter into each muffin cup, filling almost to the top. Use a spatula to ensure each cup is evenly filled, as an uneven batter will result in irregular muffin shapes.
- Top the Muffins with Streusel: Evenly sprinkle the prepared pecan streusel over each muffin. Lightly press the streusel into the top of the batter using your fingers or the back of a spoon, so it adheres slightly but maintains a crumbly texture after baking. The streusel adds a sweet, nutty, and slightly salty crunch that contrasts beautifully with the soft, moist muffin.
- Bake the Muffins: Place the muffin pan in the preheated oven at 425°F (220°C) and bake for 5 minutes. Without opening the oven door, immediately reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15–18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or when an oven thermometer reads 202°F (94°C) at the center.
- Cool and Serve: Remove the muffins from the oven and allow them to rest in the pan for 5 minutes. Carefully transfer the muffins to a wire cooling rack to finish cooling completely. These muffins can be served warm for a soft, comforting treat or at room temperature. The texture will be tender, moist, and lightly crumbly, with the sweet potato flavor shining through and the pecan streusel providing a satisfying crunch.
- Storage and Reheating Tips: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or wrap individually and freeze. To enjoy frozen muffins, reheat in a preheated oven at 350°F (175°C) for 10–12 minutes to restore the soft, moist interior and crispy streusel topping.
Notes
- For perfectly baked sweet potatoes, choose evenly sized ones to ensure uniform cooking.
- Toast pecans lightly to enhance their natural nutty flavor before making the streusel.
- Room temperature eggs and butter help achieve a smoother, evenly mixed batter.
- Don’t overmix the batter; slight lumps are fine and prevent dense muffins.
- Sweet potato puree can be made ahead and refrigerated for up to 3 days.
- Oven temperatures can vary, so check muffins a few minutes before the suggested bake time.
- Leftover muffins freeze well; wrap individually to maintain freshness and texture.
