Sweet Potato Muffins with Cinnamon Crumble

Servings: 12 muffins

Prep Time: 10

Cook Time: 22

Total Time: 32

These sweet potato muffins bake up tall, soft, and moist, with a buttery brown sugar cinnamon topping that adds just the right amount of sweetness. A delicious way to turn leftover sweet potatoes into homemade muffins!

5 from 1 vote

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Ingredients

Muffins:

2 cups all-purpose flour
¼ cup sugar, white
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon salt
2 large eggs
1 cup cooked mashed sweet potato
¾ cup milk
½ cup melted butter, or neutral oil

Topping

¼ cup all-purpose flour
⅓ cup brown sugar
1 tablespoon butter
½ teaspoon cinnamon

Instructions

Prep:

Preheat the oven to 350F with the top rack in the middle position. Line a 12-muffin pan with liners. You can also grease it.
Make the topping in a bowl by combining the light brown sugar, all-purpose flour, and ground cinnamon. Add the unsalted butter and use your fingers to combine and break it up until the mixture resembles coarse sand. Set aside.

Make the muffin batter:

In a large bowl, combine the flour, sugars, baking powder, baking soda, cinnamon, and salt. Mix well with a whisk to distribute the ingredients.
In a medium bowl, whisk the eggs. Then, add the mashed sweet potato and combine it with the eggs, breaking it up as you go. Add the milk and melted butter (or a neutral oil) to the bowl and mix everything together until the sweet potato is mostly incorporated into the liquid. Pour the liquid mixture into the bowl with the dry ingredients and gently mix until combined. The batter is thick.
Scoop the batter into the muffin cups, filling each nearly to the top. Distribute the sugary topping over every muffin. Then, gently press it down so it stays on the muffins as they rise during baking.

Bake:

Bake the muffins for 20 to 22 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Remove the muffin pan from the oven and let the muffins cool for 10 minutes before taking them out of the pan and placing them on a cooling rack to cool completely.

Store:

Muffins can be stored in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Notes

Mix-ins: ½ cup of chopped pecans, walnuts, or chocolate chips.
What if I don't have enough sweet potato?
Fill a 1-cup measuring cup with as much mashed sweet potato as you can. Fill the rest with mashed ripe banana or canned pumpkin puree. You'll need at least ¾ cup.
Can I make mini sweet potato muffins instead?
Yes, you can bake this batter in a mini muffin pan. You'll get between 36 and 48 mini muffins. They will take 12 to 14 minutes at 350F.

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