Sweet Potato Pecan Muffins Streusel (Printable Version)
Sweet potato muffins with pecan-cinnamon streusel for a moist, nutty treat packed with cozy autumn flavor.
# What You’ll Need:
→ Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 cup mashed sweet potato
03 - 1/2 cup granulated sugar
04 - 1/2 cup vegetable oil
05 - 2 large eggs
06 - 1 teaspoon baking powder
07 - 1 teaspoon ground cinnamon
→ Streusel Topping
08 - 1/4 cup chopped pecans
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 2 tablespoons unsalted butter
# Step-by-Step Guide:
01 - In a small bowl, combine chopped pecans, granulated sugar, cinnamon, and softened butter. Mix until crumbly and set aside.
02 - Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
03 - In one bowl, whisk together flour, baking powder, and cinnamon. In a separate bowl, combine mashed sweet potato, sugar, vegetable oil, and eggs. Blend wet ingredients into dry ingredients until just incorporated.
04 - Evenly distribute the batter into the prepared muffin tin, filling each cup halfway.
05 - Sprinkle the streusel topping generously over each muffin.
06 - Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
# Additional Tips::
01 -
- Ready in just over half an hour
- No electric mixer needed only a bowl and spoon
- Perfect for using up leftover sweet potatoes
- Pecan streusel creates that bakery style finish
02 -
- Sweet potatoes make these extra moist and nutritious
- Pecans bring not just crunch but a toasty flavor
- The cinnamon streusel bakes into a beautiful crust
03 -
- Roast your sweet potatoes fully before mashing to concentrate the natural sugars
- Do not skimp on mixing the streusel until it forms nice clumps for crunch
- Bake on the center rack so the streusel does not brown too quickly