Oatmeal Sweet Potato Muffins with Crumb Topping

A Wholesome Muffin with Sweet Potato Goodness

Enjoy Oatmeal Sweet Potato Muffins for breakfast, a snack, or whenever you want something hearty and satisfying. These moist muffins are made with the natural sweetness of sweet potatoes and topped with a crunchy oatmeal crumb that makes them irresistible.

Jump to Recipe

Grab one on the way to work, pairing it with a cup of coffee for the perfect mid-morning pick-me-up.

Why You’ll Love This Recipe

• Nutritious and delicious: Sweet potatoes are loaded with vitamins A and C, fiber, and antioxidants.
• Moist and tender: Mashed sweet potatoes keep the crumb soft and flavorful.
• Simple ingredients: Pantry staples make this an easy recipe any time.
• Crunchy topping: The oat crumble adds just the right texture and sweetness.

Cooking with Sweet Potatoes

Sweet potatoes are not only inexpensive and versatile, but they also pack in a wealth of nutrients. They’re an excellent source of vitamin A (beta-carotene), a very good source of vitamin C, manganese, and copper, and provide potassium, fiber, and B vitamins.

For this recipe, you can use canned sweet potatoes (yams) or fresh. Fresh gives the best flavor and texture, and it’s simple to prepare:

How to Cook Sweet Potatoes for Baking

• Scrub and prick whole sweet potatoes with a fork.
• Bake on a foil-lined pan at 400°F for 45–60 minutes, until very soft and caramelized juices begin to bubble from the slits.
• Cool, peel, and mash with a fork.

Tip: Bake a batch ahead of time, portion into 1-cup freezer bags, flatten, and freeze. They’ll be ready whenever you want to make muffins, pies, or breads.

Storage & Freezing

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap cooled muffins individually in plastic wrap and store in a freezer bag up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Variations & Add-Ins

• Stir in ½ cup chopped pecans, walnuts, or raisins for added texture.
• Swap nutmeg for pumpkin pie spice for a cozy fall flavor twist.
• Use part whole wheat flour for a heartier muffin.

FAQ

Can I use canned yams instead of sweet potatoes?
Yes, just drain well and mash before using. Fresh sweet potatoes give better flavor, but both work.

Can I make these without the crumb topping?
Absolutely. The muffins are flavorful on their own, though the topping adds a nice crunch.

How do I make mini muffins?
Use a mini muffin tin and bake for 10–12 minutes, checking for doneness early.

Oatmeal Sweet Potato Muffins are moist, flavorful, and full of good-for-you ingredients. They make a wonderful breakfast, a snack with coffee or tea, and even a thoughtful homemade food gift.

How to Make Oatmeal Sweet Potato Muffins with Crumb Topping

Start by making the muffin topping: In a small bowl, combine ¼ cup old-fashioned oats, 2 tablespoons all-purpose flour, and ¼ cup light brown sugar.

Add 2 tablespoons melted butter and 1 teaspoon vanilla extract.  

Stir until the mixture is crumbly. Set aside.

Prepare the dry ingredients: In a large bowl, whisk together 1 cup old-fashioned oats, 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground nutmeg.

Prepare the wet ingredients: In another bowl, add 1 cup mashed sweet potatoes, ¾ cup brown sugar, ⅓ cup canola oil, ¼ cup milk, 1 large egg, and 1 tsp vanilla extract.

Stir to combine.

Add wet ingredients to dry ingredients.

Stir just until moistened being careful not to over-mix.

Divide batter evenly among 12 prepared muffin cups, filling about ¾ full.

Sprinkle tops generously with the crumb mixture.

Bake in preheated 400°F oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan to a rack and cool slightly before serving.

Oatmeal Sweet Potato Muffins with Crumb Topping

Print Recipe

Equipment

• Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.

Ingredients

  

Muffins

• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon or up to 1½ tsp for extra spice
• ½ tsp ground nutmeg
• 1 cup mashed sweet potatoes fresh preferred, or 1 [15 oz] can, drained and mashed
• ¾ cup brown sugar or ½ cup if you prefer less sweetness
• ⅓ cup canola oil or neutral oil of choice
• ¼ cup milk any kind
• 1 large egg
• 1 tsp vanilla extract

Crumb Topping

• ¼ cup old-fashioned oats
• 2 tbsp all-purpose flour
• ¼ cup light brown sugar
• 2 tbsp butter melted
• 1 tsp vanilla extract

Instructions

 

Make the Topping

• In a small bowl, combine oats, flour, and brown sugar.
• Stir in melted butter and vanilla until the mixture is crumbly. Set aside.

Make the Muffins

• Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
• In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, stir together mashed sweet potatoes, brown sugar, oil, milk, egg, and vanilla.
• Add wet ingredients to dry ingredients, stirring just until moistened (do not overmix).
• Divide batter evenly among 12 muffin cups, filling about ¾ full.
• Sprinkle tops generously with the crumb mixture.
• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool slightly before serving.

Food Gift From Your Kitchen

Oatmeal Sweet Potato Muffins make a perfect food treat. Package them in cellophane bags, tie with twine or ribbon and fill a gift bag. Share a thoughtful gift from your kitchen to brighten a coworkers day, give as a birthday treat to a friend, or a little welcome to a new neighbor.

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