Sweet Potato Muffins

These Sweet Potato Muffins are moist from mashed sweet potatoes and shredded carrots, flavorful from warm fall spices, and lightly sweetened with a streusel crumb topping.

Course Breakfast, muffins

Cuisine American

Keyword how to make sweet potato muffins, sweet potato muffin, sweet potato muffin recipe, sweet potato muffins recipe

Prep Time 25

Cook Time 17

Total Time 42

Servings muffins

Calories 483kcal

Author Beth Pierce

Ingredients

Sweet Potato Muffins

2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup mashed sweet potato
½ cup finely shredded carrots
¾ cup vegetable oil
½ cup brown sugar
1 teaspoon vanilla extract
½ cup chopped walnuts optional

Streusel Topping

¾ cup light brown sugar packed
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter melted
1¼ cups all-purpose flour

Instructions

Preheat the oven to 400° F. Line a 12-count standard muffin tin with paper liners.
Whisk the flour, ground cinnamon, ground ginger, ground cloves, baking powder, baking soda, and salt together in a medium bowl.
In a large bowl, combine the eggs, mashed sweet potato, shredded carrots, vegetable oil, brown sugar, and vanilla extract.
In another medium bowl, stir the brown sugar, granulated sugar, ground cinnamon, and salt. Stir in the melted butter until smooth. Use a fork to stir in the flour until the mixture forms large crumbs. Set the mixture aside for a few minutes.
Stir the flour mixture into the sweet potato mixture. Mix just until combined. Fold in the chopped walnuts, if using.
Using a 3-tablespoon cookie scoop, divide the batter into the prepared pan. Top with the crumb mixture and gently press it down so it sticks to the batter.
Bake the muffins for 5 minutes. Then, reduce the oven to 350°F. Bake for an additional 10-12 minutes, or until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.

Notes

Store the muffins in an airtight container at room temperature for up to 4 days.
Freeze in a freezer-safe container for up to 3 months. Thaw in the same container at room temperature for several hours.

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