Sweet Potato Muffins

These Sweet Potato Muffins are easy to make with freshly grated sweet potatoes. They’re soft, moist, mildly sweet, and finished with a crunchy, buttery pecan streusel on top.

Course Breakfast

Cuisine American

Keyword grated sweet potato muffins, sweet potato muffins

Prep Time 2

Cook Time 25

Total Time 1 5

Servings muffins

Calories 335kcal

Author Maria Doss

Equipment

Ingredients

Dry Ingredients

1 ½ cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

2 large eggs
½ cup packed light brown sugar
1 cup plain yogurt
½ cup vegetable oil
3 cups coarsely grated sweet potato about 2 medium

Pecan struesel (optional)

1 cup toasted pecans chopped
6 tablespoons all purpose flour
¼ cup sugar
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons melted butter not hot

Instructions

Pre heat oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners.
Add all dry ingredients together into a medium bowl and whisk to combine.
In a large mixing bowl, whisk together the eggs, ½ cup packed brown sugar, yogurt, and oil for about 1 minute, or until well combined. Add the dry flour mixture and stir just until incorporated, then fold in the grated sweet potatoes.
👉 To grate the sweet potatoes: Wash, peel, and grate them using the coarse side of a box grater.
Evenly divide the batter between the prepared muffin cups. Sprinkle the pecan streusel on top, breaking up any large clumps.
To make the pecan streusel: Mix all the streusel ingredients (except the butter) in a bowl until combined. Stir in the melted butter until the mixture is evenly moistened and crumbly.
✨ Keeping it simple? You can skip the streusel and bake the muffins plain, or top them with a sprinkle of cinnamon sugar or chopped toasted pecans instead!
Bake for 25 to 30 minutes or until a tooth pick inserted in the middle of a muffin comes clean. Place pan on a wire rack to cool.

Video

Notes

To prepare sweet potatoes, wash and peel the sweet potato and then grate using the coarse side of the box grater.

Use plain yogurt and not Greek yogurt.

To use Greek yogurt, use ¾ cup plain greek yogurt along with ¼ cup water.

To keep it simple, skip the crumble topping and bake only the muffin batter.

Nutrition