Our Sweet Potato Muffin Recipe is loads of cinnamon and nutmeg is perfect for people who love pumpkin recipes. With the yummy crumb topping and drizzle of orange glaze, these are totally a flavor bomb!
Kids love these muffins! Find loads more Kid Friendly Sweet Potato Recipes here!
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This yummy sweet potato muffin recipe will soon be a family favorite! It's a great way to use up leftover sweet potatoes and make your whole family smile.
I just love the morning where I wake up early with an urge to bake while the house is still quiet. There's something so domestic about whipping up a batch of delicious muffins on a cool morning while my family sleeps.
I like to stock up on sweet potatoes when they're on sale. They are easy to bake or boil, then freeze the puree for Sweet Potato Quick Bread or muffins for later. And they are even good for thickening and adding a bit of sweetness to chili or stews.
🧂 Ingredients
- granulated sugar
- unsalted butter
- vanilla extract
- all-purpose flour
- baking soda
- ground cinnamon
- salt
- ground nutmeg
- milk
- sweet potato puree
- orange zest
Streusel Topping
- flour
- brown sugar
- unsalted butter
- ground cinnamon
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
This will make 12-18 muffins depending on the size of your muffin tins.
- Preheat your oven to 375-degrees. Grease muffin tins with non-stick cooking spray or coconut oil - or use muffin liners.
- Cream the butter and sugar in a small bowl. In a larger bowl, beat the egg, orange zest and vanilla.
- Add in the butter-sugar mixture and stir to combine.
- Then add in the dry ingredients, and the milk and mix until well combined.
- Fold in the sweet potato puree (and the walnuts if you’re using them).
- Scoop the muffin batter into the prepared tins – I like to use an ice cream scoop.
- To make the streusel topping, pulse the softened butter with the flour, brown sugar and cinnamon until it is a bit crumbly. (If you’re a walnut fan, the tiny chopped ones are pretty tasty in this streusel topping, too. Alas, I’m the only nut lover in my house…
- Sprinkle the topping over the muffins, gently pressing down so that you don’t loose all that yummy goodness when you unwrap your muffin.
- Bake for 20-25 minutes or until a tester (toothpick) inserted into the center of a muffin comes out clean.
- Cool in the pans for 5 minutes, then remove to a wire rack to cool.
Equipment
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- Muffin Tin
- Dry Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Mixing Bowls
⭐ Tips
Place your muffin pan onto a baking sheet, which makes it easier to handle.
If you have pumpkin pie spice on hand, you can use 1-½ teaspoons of that instead of the individual spices.
🍴 Serving Suggestions
I love these muffins fresh out of the oven with a little Brown Sugar Butter on them. However, if you want to make this really special, drizzle on a little Orange Glaze. Here's how to make it:
In a small bowl, whisk together ½ cup powdered sugar with 1-½ tablespoons orange juice and the zest of 1 small orange.
📖 Variations
We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Substitute half of the all-purpose flour for whole wheat flour.
- Add 1 cup chopped pecans or walnuts to the muffin batter.
- Include ½ cup of mini chocolate chips in the muffin batter.
- Add small toasted pumpkin seeds to the streusel topping.
😋 Similar Recipes
If you love sweet potato recipes, you have to check out our super popular recipe for Make Ahead Sweet Potatoes with Brown Sugar and also Make Ahead Sweet Potato Casserole with Marshmallows.
And, the next time you're in the mood for muffins, try one of these easy muffin recipes:
You might also like to try our sweet potato pie or pumpkin cheesecake bites.
📋 Sweet Potato Muffin
Not ready to make it yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Streusel Topped Sweet Potato Muffins
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Equipment
- Muffin Tin
Ingredients
- ⅔ cup sugar
- ⅓ cup butter
- 1 teaspoon vanilla
- 1 ¾ cup flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ⅔ cup milk
- 1 sweet potato (cooked) One large potato - about 1 ½ cups
- 1 teaspoon orange zest
- Streusel Topping:
- ½ cup flour scant half cup!
- ¼ cup brown sugar packed
- ½ stick unsalted butter softened
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 375-degrees. Grease or line your muffin tins (this will make 12-18 muffins depending on the size of your tins).
- Cream the butter and sugar in a small bowl. In a larger bowl, beat the egg, orange zest and vanilla.
- Add in the butter-sugar mixture and stir to combine. Then add in the dry ingredients, and the milk and mix until well combined. Fold in the sweet potato puree (and the walnuts if you’re using them).
- Scoop the muffin batter into the prepared tins – I like to use an ice cream scoop.
- To make the streusel topping, pulse the softened butter with the flour, brown sugar and cinnamon until it is a bit crumbly.(If you’re a walnut fan, the tiny chopped ones are pretty tasty in this streusel topping, too. Alas, I’m the only nut lover in my house…
- Sprinkle the topping over the muffins, gently pressing down so that you don’t loose all that yummy goodness when you unwrap your muffin.
- Bake for 20-25 minutes or until a tester (toothpick) comes out clean. Cool in the pans for 5 minutes, then remove to a rack to cool.
Notes
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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