Description
Soft, moist sweet potato muffins flavored with cinnamon and nutmeg, topped with a buttery pecan streusel.
Ingredients
Scale
- 3–4 medium sweet potatoes
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup oil or melted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup chopped pecans
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons melted butter
Instructions
- Roast sweet potatoes at 425°F for 40-45 minutes until tender.
- Cool and puree sweet potatoes until smooth.
- Measure 1¼ cups puree.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Whisk oil, sugars, eggs, sour cream, and sweet potato puree.
- Mix wet and dry ingredients until just combined.
- Rest batter for 30 minutes.
- Mix streusel ingredients and chill.
- Fill lined muffin cups three-quarters full.
- Top with streusel.
- Bake at 375°F for 18-22 minutes.
- Cool and serve.
Notes
- Store in an airtight container for up to 5 days.
- Freeze for up to 3 months.
- Use canned sweet potato if preferred.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 17
- Sodium: 220
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 38