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The Ultimate Moist & Fluffy Sweet Potato Muffins with Crunchy Cinnamon Streusel (Easy One-Bowl Recipe)

Three freshly baked sweet potato muffins topped with a thick layer of brown sugar streusel, resting on a white plate.
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Discover how to bake 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 3/4 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 (about 1 large sweet potato)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • For the 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.
  3. In a separate medium bowl, whisk together the brown sugar, granulated sugar, sweet potato puree, vegetable oil, eggs, 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 streaks of flour are acceptable.
  5. Stir in the milk until the batter is uniform.
  6. 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.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and moist sweet potato muffins, use homemade sweet potato puree made from baked sweet potatoes.
  • You can make these muffins ahead of time; they stay tender for several days when stored in an airtight container at room temperature.
  • If you want a slightly healthier sweet potato snacks option, substitute half the oil with unsweetened applesauce.

Nutrition

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