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Ultimate Moist & Bakery-Style Sweet Potato Muffins with Cinnamon Streusel

Three golden brown sweet potato muffins topped with a thick, crumbly streusel, served on a white plate.
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You will bake the most incredibly moist and fluffy sweet potato muffins packed with warm fall spices. This easy, one-bowl recipe delivers bakery-style texture perfect for breakfast or a cozy snack.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a large bowl, whisk together the sweet potato puree, melted butter, granulated sugar, and brown sugar until smooth.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Stir in the milk until the batter is uniform. The batter will be thick.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Sprinkle the chilled streusel topping evenly over the top of each muffin.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
  11. 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 sweet potato puree made from baked sweet potatoes, not boiled ones.
  • You can make these ahead of time; store cooled muffins in an airtight container at room temperature for up to 3 days.
  • To achieve a bakery-style dome, ensure your oven is fully preheated and do not open the oven door during the first 15 minutes of baking.

Nutrition

Find it online: https://gourmetgaze.com/sweet-potato-muffins-ultimate-moist-recipe/