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Overhead shot of a round muffin with a cracked top, speckled with cinnamon and nutmeg, topped with pecan halves.

Sweet Potato Muffins

Moist sweet potato muffins with pecan streusel topping, made with sour cream and eggs for a tender crumb.
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Prep Time 15 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 3 minutes
Course Breakfast, Snack, Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Sweet Potato Muffins

  • 3 - 4 medium sweet potatoes
  • 1¾ cups all-purpose flour (210 g)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup canola or vegetable oil or melted butter (118 ml)
  • ½ cup light brown sugar (100 g)
  • ¼ cup granulated sugar (50 g)
  • 2 large eggs (US), room temperature
  • ½ cup sour cream, room temperature (120 g)

Pecan Streusel

  • ½ cup chopped pecans
  • 1/3 cup light brown sugar (67 g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons melted butter (45 ml)

Instructions
 

Sweet Potato Muffins

  • Bake and Puree Sweet Potatoes:

    Heat oven to 425°F (220°C). Cover a baking sheet with parchment. Wash and dry 3-4 medium sweet potatoes; poke each 5-6 times all over. Bake for 40-45 minutes until easily pierced with a fork. Let cool fully, then remove the flesh and process in a food processor until smooth. Portion out 1¼ cups of puree. (Canned sweet potato puree is a substitute.)

  • Whisk Dry Ingredients:

    In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk thoroughly.

  • Mix Wet Ingredients:

    In a separate bowl, whisk oil, granulated sugar, light brown sugar, eggs, and sour cream until smooth. Add the sweet potato puree and whisk until fully incorporated.

  • Combine Batter and Rest:

    Fold the dry mixture into the wet mixture until no streaks remain. Cover the bowl with a towel or lid and let rest at room temperature for 30 minutes while the oven heats to 375°F (190°C).

  • Make Pecan Streusel:

    Meanwhile, prepare the pecan streusel: In a bowl, stir together chopped pecans, light brown sugar, ground cinnamon, salt, and melted butter until evenly coated. Refrigerate until needed.

  • Fill Muffin Tins:

    Line two 12-cup muffin tins with paper liners. Using a 3-tablespoon scoop, portion batter into each liner, skipping every other cup. Sprinkle pecan streusel on top and press lightly into the batter.

  • Bake Muffins:

    Bake at 375°F (190°C) for 18-22 minutes, until a toothpick inserted in the center emerges with a few moist crumbs or the center bounces back when touched.

Pecan Streusel

  • Cool and Serve:

    Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
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