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Ultimate Moist & Fluffy Sweet Potato Muffins with Crunchy Streusel

Four moist sweet potato muffins stacked slightly on a white plate, featuring a generous, golden crumb topping.
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Bake bakery-style sweet potato muffins that are incredibly moist and fluffy. This easy, one-bowl recipe uses warm fall spices for maximum flavor, perfect for a healthy breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup sweet potato puree (from about 1 large baked sweet potato)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • For Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This is your dry mix.
  3. In a separate medium bowl, whisk together the brown sugar, granulated sugar, sweet potato puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for moist sweet potato muffins.
  5. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the streusel topping evenly over the batter in each cup.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The high initial heat helps create domed, bakery style muffins.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, use homemade sweet potato puree from baked sweet potatoes rather than canned.
  • You can make these ahead and freeze them. Cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to three months. Thaw on the counter or reheat briefly.
  • If you prefer glazed sweet potato muffins, skip the streusel and drizzle with a simple vanilla glaze (1 cup powdered sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla) after cooling.

Nutrition

Find it online: https://mayaplate.com/sweet-potato-muffins-moist-fluffy-recipe/