These soft and fluffy sweet potato muffins with walnut streusel are so easy to make and are perfectly sweetened. They are full of warm autumn spices and are topped with a delicious walnut streusel that takes these fall muffins to the next level. The whole family can enjoy them as a snack, breakfast on the go or dessert.
I think sweet potatoes are underused in baking recipes. And to be honest, I usually forget how AMAZING they are when used in baking! They add moisture, sweetness, and nutrients to your baked treats! In fact, one of our family favorite brownie recipes, is my sweet potato brownies. The sweet potatoes are hidden in the chocolate goodness and offer a healthier alternative. So, when I created these sweet potato muffins with a walnut streusel, I knew they would be a hit. And I was not wrong! They are so dang fluffy, lightly sweetened and won the family over instantly!
Oh, and added bonus? These easy muffins smell so GOOD when baking! The kitchen will be full of autumn aromas’ that have you counting down the timer so you can dig into these homemade muffins.
Why you love these sweet potato muffins with walnut streusel
Warm Fall Flavors: These muffins are packed with those warm fall flavors that make it perfect for the colder months. They are cozy and so comforting! There is something so magical about baking sweet treats as the weather cools. Just add a warm cup of coffee or tea when they come out of the oven and it’s the perfect autumn treat.
Easy: These muffins only take about 30 minutes to make if you already have cooked sweet potato. The ingredients are simple yet packed with flavor.
Fluffy and delicious: These muffins come out so fluffy and soft. On top of that, there are layers of flavors and textures from the walnut streusel! They are irresistible and never last long in our house.
Family Friendly: My young kids absolutely love everything about these muffins! And they are an amazing snack or even breakfast on the go with little kids. I love that although it’s not a lot of sweet potato, I am still sneaking a little extra veggie into a snack they love!
Tips and tricks when making these sweet potato muffins
- If you are not using leftover sweet potato (this recipe is an AMAZING way to eat any leftover sweet potatoes!), make sure to let the sweet potato cool all the way before adding it to batter. To speed up the process, cut the sweet potato in half to release the heat.
- Gently mix the dry ingredients into the wet ingredients. Be sure not to overmix when stirring them together as it causes the batter to become denser. It ok of there are still some lumps in the batter after combining the wet and dry ingredients.
- Watch your bake time carefully so the muffins do not over bake. There are many external factors that affect the bake time so one set time does not work for everyone. Start low and check on the muffins. They are done when a toothpick comes out clean.
- If you do not like walnuts or need this recipe to be nut free, you replace the walnut streusel by using a more traditional crumb topping instead. Or you could use the same oat streusel I used on my blackberry lemon muffins, which would taste amazing with these muffins!
- You can store the muffins at room temperature for about 2-3 days or 4 days in the refrigerator.
Ingredient substitutions and variations
Wheat Flour: You can use all-purpose flour for the entire recipe instead of using whole wheat and all-purpose flour combined. If going this route, use 1 3/4 cup of all-purpose flour in the batter.
Honey: The honey can be swapped out for maple syrup.
Greek Yogurt: You can use sour cream to replace the Greek yogurt. Or if you need to make this muffin recipe dairy-free, use a plain dairy free yogurt.
Walnuts: Pecans would make for a delicious swap for the walnuts in the streusel topping. Or if you need to make this recipe nut-free, use a traditional streusel or crumb topping. Another option would to be to just leave the streusel off of the muffins if desired.
If you give these sweet potato muffins with walnut streusel a try, I would love to know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking. I hope you love these sweet potato muffins as much my family does!
Sweet Potato Muffins with Walnut Streusel
Ingredients
- 1 C. All-purpose flour
- 3/4 C. Wheat flour
- 2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/2 tsp. Ginger ground
- 1 tsp. Baking soda
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 C. Honey
- 1 C. Cooked sweet potato
- 1/2 C. Oil such as avocado oil
- 1 tsp vanilla
- 2 eggs
- 1/2 C. Plain Greek yogurt
Walnut Streusel topping:
- 2 Tbsp. Butter unsalted and melted
- 1 C. Walnuts
- 2 Tbsp. All-Purpose Flour
- 1/4 C. Brown. Sugar
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400 degrees F.
- Combine the flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together in a medium bowl. Mix until fully combined.
- In a separate large bowl, add the eggs, oil, Greek yogurt, honey, cooked sweet potato, and vanilla extract. Using a hand mixer, beat the batter together until fully mixed. Stir in the dry ingredients and mix until just combined.
- To make the walnut streusel, place the walnuts into the food processor. Pulse a few times to break the pistachios into smaller pieces. In a small bowl, combine the ground walnuts, brown sugar, flour, and pinch of salt. Add the melted butter and stir together.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the walnut streusel. Bake for 5 minutes at 400 degrees, then reduce heat to 350 degrees for 11-14 minutes more or until the batter is set. Let cool and enjoy!
