I first created these Sweet Potato Cinnamon Streusel Muffins during a fall harvest festival at my cousin’s farm in Vermont. She had bushels of freshly dug sweet potatoes and challenged me to transform them into something breakfast-worthy. What emerged from my experimentation has become my most requested recipe—the perfect balance of earthy sweet potato, warm spice, and crunchy streusel that keeps everyone asking for the recipe.
Sweet Potato Cinnamon Streusel Muffins
Moist sweet potato muffins spiced with cinnamon and topped with a crunchy pecan streusel for the perfect fall breakfast treat.
Prepare Sweet Potatoes
Preheat oven to 400°F. Pierce sweet potatoes several times with a fork and bake for 45-60 minutes until soft. Allow to cool, then remove skin and mash until smooth. Measure 1 1/2 cups of mashed sweet potato. Alternatively, microwave sweet potatoes for 5-8 minutes or until tender.
Make the Streusel Topping
In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add 4 tablespoons softened butter and mix with your fingers or a fork until crumbly. Stir in 1/2 cup chopped pecans. Refrigerate while preparing the batter.
Prepare the Batter
Preheat oven to 425°F for the muffins. Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon salt.
Mix Wet Ingredients
In a medium bowl, whisk together 1 cup brown sugar, 3/4 cup vegetable oil, and 2 eggs until well combined. Stir in the 1 1/2 cups mashed sweet potatoes, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.
Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
Fill Muffin Cups
Using an ice cream scoop or large spoon, fill each muffin cup about 3/4 full with batter. Top each with a generous tablespoon of streusel mixture, pressing it lightly into the batter.
Bake with Temperature Change
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the oven door) and bake for an additional 15-18 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, or serve warm.
Sweet Potato Muffins with Brown Sugar Streusel
Learn how to make delicious sweet potato muffins with a crunchy brown sugar and pecan streusel topping that's perfect for fall mornings
These muffins solve the eternal breakfast dilemma: how to create something nutritious yet crave-worthy that doesn’t require morning preparation. Did you know sweet potatoes provide sustainable energy through complex carbohydrates while adding incredible moisture to baked goods? You can prep these entirely the night before—either refrigerate the batter or bake and store in an airtight container. The flavor actually improves overnight as the spices mellow and meld.
Each bite delivers a perfect textural contrast—tender, moist crumb from the sweet potato-infused batter, giving way to a crunchy, buttery pecan streusel topping. The cinnamon, nutmeg, and allspice create a warming fragrance that perfumes your kitchen while baking. The natural sweetness of the potatoes means you need less added sugar, making these substantially more nutritious than standard coffee shop muffins.
Beyond basic breakfast, these versatile muffins transform beautifully into dessert when split and warmed with a scoop of vanilla ice cream. For holiday brunches, try adding a cream cheese drizzle seasoned with maple syrup and orange zest. The natural vibrance of the sweet potatoes creates an eye-catching amber crumb that stands out on any breakfast table—proof that nutritious ingredients can create truly extraordinary results when handled with care and creativity.
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