Sweet Potato Muffin Recipe With Cinnamon-Crunch Topping
These Sweet Potato Muffins with Cinnamon Topping are perfect for a quick and easy breakfast on the go. They are light, tender, and packed with flavor and will keep you satisfied until lunchtime. These muffins are also great for a snack or a light dessert.
You also might like this seasonal Pumpkin Protein Muffin recipe too!
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
- Quick and easy to make and perfect for making ahead.
- Packed with flavor, soft and fluffy on the inside.
- An efficient way to use leftover sweet potato puree from your holiday recipes like this Sweet Potato Breakfast Bowl or Sweet Potato Casserole Recipe.
- Perfect for a quick breakfast when you are on the go.
If you love healthy muffin recipes, you may also enjoy these Healthy Small Batch Banana Muffins.
EQUIPMENT NEEDED
You only need a few kitchen tools to help you make this easy breakfast recipe. Gather these tools and get ready to enjoy a fluffy fall-inspired muffin.
- muffin pan or cupcake pan
- small bowl
- medium bowl
- whisk
- large bowl
- cupcake liners
INGREDIENTS
You only need a few simple ingredients to help you make these healthy sweet potato muffins. All of these ingredients are easy to find at your local grocery store, or you may already have most of them on hand which can save you a trip to the local grocery store.
- sweet potatoes, mashed – Here are some tips to Bake Fresh Sweet Potatoes or if you use canned, but be sure to rinse them if they are canned with syrup.
- wheat pastry flour – This adds to the light and airy texture muffins can have.
- pumpkin pie spice
- baking powder – Check the expiration date!
- kosher salt
- eggs
- brown sugar
- canola oil
- milk
- zest from 1 orange
TOPPING
- white sugar crystals
- ground cinnamon
HOW TO MAKE THESE SWEET POTATO MUFFINS WITH CINNAMON TOPPING
Making these Sweet Potato Muffins is so simple. Just follow the instructions below and you will a delicious fall breakfast on the go in no time at all.
STEP 1: PREHEAT THE OVEN AND PREPARE YOUR MUFFIN TIN
Preheat oven to 400°F. Spray muffin liners with non-stick cooking spray and set aside.
STEP 2: MIX TOGETHER THE TOPPING
Combine sugar and cinnamon together in a small bowl and set aside.
STEP 3: WHISK TOGETHER THE DRY INGREDIENTS
In a medium bowl whisk together flour, pumpkin pie spice, baking powder, and salt.
STEP 4: WHISK TOGETHER THE WET INGREDIENTS
In a separate large bowl whisk together the eggs, brown sugar, oil, milk, and orange zest. Add sweet potatoes to the liquid mix and whisk until well blended.
STEP 5: ADD THE DRY INGREDIENTS TO THE WET MIXTURE
Add the flour mixture and stir until the ingredients are moistened. It’s ok if the batter is a little lumpy.
STEP 6: FILL THE LINERS WITH BUTTER
Fill the liners with batter three-fourths full.
STEP 7: SPRINKLE CINNAMON SUGAR MIXTURE ON TOP
Sprinkle about 1/2 teaspoon of sugar/cinnamon mix on each muffin.
STEP 8: BAKE THE MUFFINS
Bake for 20 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
STEP 9: ALLOW THE MUFFINS TO COOL
Transfer to a wire rack and let cool.
WHAT TO SERVE WITH MUFFINS
If you want to add some protein to this breakfast you can serve it with these Sour Cream Egg Cups. For a fresh side dish, you can serve it with a Fresh Fruit Salad.
SUBSTITUTIONS AND ADDITIONS
- Here are a few ways that you can change up these muffins to suit your taste buds.
- You can use all-purpose flour in place of whole wheat pastry flour. I just recommend sifting it first.
- You could also add some chopped nuts to the batter before baking for a little crunch.
- If you don’t have sugar crystals on hand, you can use just granulated sugar for the topping.
- If you don’t have fresh sweet potato on hand, to mash you can use sweet potato puree instead.
- Chocolate chips can be added to the muffin batter at the end if you want a little chocolate flavor to your muffins.
- A great way is to use an ice cream scoop or cookie scoop to spoon batter into the prepared muffin cups.
- If you don’t want to use paper liners you can use silicone liners instead.
HOW TO STORE
Store leftover muffins in an airtight container at room temperature for 2-3 days or in the freezer for up to 2 months.
FAQS
Do you have questions about this easy muffin recipe? Here are the answers to the most commonly asked questions for this recipe.
The green color is from the oxidization of the sweet potatoes. It is not harmful, but it doesn’t look very appealing. To prevent this from happening you can add a little bit of lemon juice or orange juice to the batter.
Instead of adding sugar crystals you can use granulated sugar, brown sugar or made an icing with powdered sugar and milk as noted in the recipe card.
Yes, you can definitely make these without the topping. If you want to do this, just omit the sugar and cinnamon from the recipe.
OTHER DELICIOUS RECIPES MUFFIN RECIPES YOU MAY ENJOY
Sweet Potato Muffin Recipe With Cinnamon Crunch Topping
Ingredients
- 1 3/4 cups sweet potatoes mashed
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1/2 cup milk
- zest from 1 orange
- TOPPING
- 3 tablespoons white sugar crystals
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F. Spray muffin liners with non-stick cooking spray and set aside.
- Combine sugar and cinnamon together in a small bowl and set aside.
- In a medium bowl whisk together flour, pumpkin pie spice, baking powder and salt.
- In a separate large bowl whisk together the eggs, brown sugar, oil, milk and orange zest.
- Add sweet potatoes to the liquid mix and whisk until well blended.
- Add the flour mixture and stir until ingredients are moistened. It's ok if the batter is a little lumpy.
- Fill the muffin liners with batter three fourths full.
- Sprinkle about 1/2 teaspoon of sugar/cinnamon mix on each muffin.
- Bake for 20 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from Williams-Sonoma
I wish I had one of these for breakfast this morning.
Very pretty, I like to bake with whole wheat flour whenever possible and sweet potatoes are so good too! Thanks for a great recipe.
Sweet potatoes make excellent muffins and your recipe looks delicious! bet they freeze well too – and guess what, this is completely random but I have those exact same muffin cups. Dont even remember where I got them. Anyway, great recipe Sandra and I hope you are on the mend!
I love the idea to use leftover sweet potatoes in muffins, these sound wonderful!
Oh those look positively yummy!
These look so moist and delicious!
Oh wow, I’ve never used sweet potatoes in muffins before. This is genius. Just genius.
Do give it a try, Christine. So yum 🙂
What a gorgeous crumb! These look amazing!
Thank you!
I’ve been working on all my leftovers all week. I gave away a bunch, and have been reinventing some this week for our meals. I’ve got them almost gone. No sweet potatoes left, but these muffins look like a great reason to roast some up! YUM!
I love all the leftovers from Thanksgiving, especially when they’re reinvented into new tasty dishes!
I love crunchy sugar toppings on my muffins! These sound delicious especially since you used sweet potato! Great recipe!
Thank you, Sheena! The added texture from the sugar crystals are simple, but what a tasty addition!
I love baking with sweet potatoes. I am sure these are so moist and delicious from the added sweet potato.
The sweet potatoes definitely gives these muffins an extra boost of moisture. Beats adding more fat 🙂