Sweet Potato Muffins

These muffins are decadently moist, fluffy, and oh-so-cozy! This treat will carry you through fall and winter with a smile on your face. They're super easy to make for the perfect partner with a cup of coffee.

Makes 12 muffins

Course Dessert, Dessert/Snack, Snack

Cuisine American, Southern

Prep Time 5

Cook Time 18

Total Time 23

Servings

Calories 356kcal

Author Imma

Ingredients

Streusel Topping

1 cup all-purpose flour
⅓ cup light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
½ teaspoon allspice
3 ounces unsalted butter, softened or barely melted

Sweet Potato Muffins

2 medium sweet potatoes, cooked and mashed
2 large eggs
½ cup granulated sugar,
½ cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon ground nutmeg
1 teaspoon salt
½ cup buttermilk or milk
½ cup butter, melted

Instructions

Streusel Topping

Mix flour, brown and granulated sugar, cinnamon, nutmeg, and allspice in a medium bowl. Mix in the butter until completely incorporated. The mixture should be crumbly and hold together. Keep it refrigerated until ready to use.

Sweet Potato Muffins

Preheat the oven to 400°F/205℃. Line a muffin pan with paper muffin liners.
In a small bowl, whisk together mashed sweet potatoes, eggs, sugar (brown and white), and vanilla.
Combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in another bowl.
Gradually add the buttermilk to the bowl of dry ingredients and whisk with a spatula until thoroughly mixed.
Mix in butter and thoroughly mix, then scrape down the sides.
Transfer the mixture to your prepared muffin pan, and top it evenly with the streusel if desired.
Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Let it rest for 10 minutes before serving. Enjoy!

Notes

For the mashed sweet potatoes, feel free to steam, boil, or bake the potatoes before mashing. This is a great way to use leftover cooked sweet potatoes if you have any sitting in your fridge.
These muffins have a pretty good rise, so don't fill the paper liners to the brim with the muffin batter. About ¾ full should do the trick.
Want to get an even fill and avoid making a mess as you transfer the batter to the muffin pan? Here's a pro tip: Try using an ice cream scooper!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition