Description
These moist and flavorful Sweet Potato Muffins are a delicious way to enjoy the taste of sweet potatoes in a convenient and portable form. A cinnamon-pecan streusel topping adds a delightful crunch and extra sweetness.
Ingredients
Scale
For the Sweet Potato Muffins:
- 3–4 medium sweet potatoes (to yield 1 1/4 cups pureed) OR 1 1/4 cups canned sweet potato puree
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (118ml) canola oil, vegetable oil, or melted unsalted butter
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sour cream, room temperature
For the Cinnamon Pecan Streusel (Optional):
- 1/2 cup chopped pecans
- 1/3 cup (67g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons (45ml) unsalted butter, melted
Instructions
- Roast Sweet Potatoes (if using fresh): Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Pierce each potato several times with a fork. Roast for 40-45 minutes, or until fork-tender. Let cool to room temperature. Scoop out the flesh and puree in a food processor until smooth. Measure out 1 1/4 cups of the puree. (Alternatively, use canned sweet potato puree.)
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the oil (or melted butter), brown sugar, granulated sugar, eggs, and sour cream until well combined. Whisk in the cooled sweet potato puree until smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
- Rest Batter: Cover the bowl with a clean dish towel or plastic wrap and let the batter rest at room temperature for 30 minutes while the oven preheats.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Make Streusel (Optional): While the batter is resting and the oven is preheating, make the streusel topping (if using). In a medium bowl, combine the chopped pecans, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until well combined and crumbly. Refrigerate until ready to use.
- Prepare Muffin Tins: Line two 12-cup muffin tins with cupcake liners. For larger, bakery-style muffins, fill every other muffin cup. This allows for better airflow and higher muffin tops.
- Fill Muffin Cups: Use a 3-tablespoon cookie scoop (or a large spoon) to fill the prepared muffin liners about 2/3 to 3/4 full with batter.
- Add Streusel (Optional): Sprinkle the streusel topping evenly over the muffin batter. Gently press the streusel into the batter to help it adhere.
- Bake: Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter) and the tops spring back lightly when touched.
- Cool: Let the muffins cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Sweet Potato Puree: You can use either freshly roasted and pureed sweet potatoes or canned sweet potato puree. If using canned, make sure it’s 100% sweet potato and not sweet potato pie filling.
- Room Temperature Ingredients: Using room-temperature eggs and sour cream helps the ingredients emulsify properly, resulting in a more tender muffin.
- Resting the Batter: Resting the batter allows the gluten to relax and the baking powder to activate, resulting in a lighter, fluffier muffin.
- Streusel Topping (Optional): The streusel topping is optional, but it adds a delicious crunchy texture and extra sweetness. You can omit it if you prefer.
- Muffin Size
- Storage:Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.