Sweet Potato Muffins
These Sweet Potato Muffins are soft, moist, cinnamon-spiced muffins made with sweet potato puree, sour cream, brown sugar, and a pecan streusel topping.
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Servings: 12 muffins
Ingredients
Sweet Potato Muffins
- 3 to 4 medium sweet potatoes
- 1 3/4 cups all-purpose flour 210 g
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup canola oil vegetable oil, or melted butter, 118 ml
- 1/2 cup light brown sugar 100 g
- 1/4 cup granulated sugar 50 g
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature, 120 g
Cinnamon Pecan Streusel
- 1/2 cup chopped pecans
- 1/3 cup light brown sugar 67 g
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp melted butter 45 ml
Instructions
- Preheat the oven to 425°F / 218°C. Line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes thoroughly.
- Pierce each sweet potato 5 to 6 times with a fork.
- Place the sweet potatoes on the prepared baking sheet.
- Roast for 40 to 45 minutes, or until the sweet potatoes are fork tender.
- Remove the sweet potatoes from the oven and allow them to cool to room temperature.
- Scoop the sweet potato flesh into a food processor.
- Blend until smooth.
- Measure 1 1/4 cups of pureed sweet potato for the muffin batter. Set aside.
- Alternatively, use 1 1/4 cups canned sweet potato puree.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- In a separate mixing bowl, whisk together the oil or melted butter, light brown sugar, granulated sugar, eggs, and sour cream until fully combined.
- Add the pureed sweet potato to the wet ingredients.
- Whisk until the mixture is smooth and evenly combined.
- Add the dry ingredients to the wet ingredients.
- Mix gently until just combined. Do not overmix.
- Cover the bowl with a clean dish towel or lid.
- Allow the muffin batter to rest at room temperature for 30 minutes.
- While the batter rests, reduce and preheat the oven to 375°F / 190°C.
- Prepare the cinnamon pecan streusel by combining the chopped pecans, light brown sugar, ground cinnamon, salt, and melted butter in a mixing bowl.
- Stir until the streusel mixture is evenly moistened and combined.
- Transfer the streusel to the refrigerator until ready to use.
- Line two 12-count muffin pans with cupcake liners.
- Using a 3 tbsp cookie scoop, portion the muffin batter into the prepared liners, filling every other cup if using two muffin pans.
- Sprinkle the cinnamon pecan streusel evenly over the muffin batter.
- Gently press the streusel into the tops of the muffins to help it adhere.
- Bake at 375°F / 190°C for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- The muffins are also done when the centers spring back quickly when gently pressed.
- Remove the muffin pans from the oven.
- Allow the muffins to cool in the pans for 5 to 10 minutes.
- Carefully transfer the muffins to a wire rack.
- Cool to room temperature before serving, or serve slightly warm if desired.
Notes
To make these Sweet Potato Muffins gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
Confirm that the baking powder, baking soda, spices, brown sugar, granulated sugar, pecans, sour cream, and butter are labeled gluten free.
Use plain canned sweet potato puree if substituting for fresh sweet potatoes, and verify that it is gluten free and not sweet potato pie filling.
Allow the batter to rest as directed, since gluten-free flour often benefits from extra hydration time.
Use clean mixing bowls, utensils, measuring tools, muffin pans, and cooling racks to prevent cross-contamination.