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Moist Sweet Potato Muffins

Moist Sweet Potato Muffins

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  • Author: Eric Jones
  • Total Time: 55 minutes
  • Yield: 10 1x


Moist Sweet Potato Muffins made from scratch that combine two layers to create one of the best breakfast muffins you’ve ever enjoyed.


Units Scale

Sweet Potato Layer:

  • 1 large sweet potato
  • 1/4 cup pure cane syrup (paid link)
  • 1/2 cup brown sugar
  • 8 oz cream cheese
  • 4 tbsp butter, softened
  • 2 tbsp vanilla extract
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3 large eggs

Crust Layer:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup butter, melted
  • 1/2 tsp baking powder


  1. Preheat oven to 350 degrees.
  2. Peel the sweet potato and cut it into large cubes. Boil for 25 minutes. Strain the sweet potato and add to a large bowl. Mash using a potato masher (paid link).
  3. For the sweet potato layer, add the pure cane syrup (paid link), brown sugar, cream cheese, softened butter, vanilla extract, nutmeg, cinnamon, baking powder, and baking soda to the bowl and blend with a hand mixer (paid link) until smooth. Add each egg one at a time while continuing to mix. Set to the side.
  4. For the crust layer, add the flour, brown sugar, sugar, melted butter, and baking powder into a separate large bowl. Mix until it begins to look crumbly and sticks. Set to the side.
  5. Coat the muffin with cooking spray. You can also use a muffin liner.
  6. Add 2 tbsp of the crust layer crumble into each muffin cup and smooth the surface flat.
  7. Fill each cup with the sweet potato mixture.
  8. Bake for 40 minutes at 350 degrees. Once done, allow to cool.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Southern


  • Calories: 205
  • Fat: 13.3g