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Sweet Potato Muffins with Walnut Streusel

For a sweet taste of fall, bake yourself a batch of these Sweet Potato Muffins with Walnut Streusel topping from Anne Colagioia. These healthy muffins will have you rethink sweet potato recipes. If nothing else, you'll adore the sweet streusel topping recipe.


To lower the fat content in the recipe you can substitute applesauce for the melted butter in the batter.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

Check out this baking video to see exactly how Anne makes these gluten free muffins:

Preparation Time10 min

Cooking Time24 min


  • 1 1/2 cup gluten free Bisquick
  • 2 eggs
  • 1/2 cup sweet potato, boiled and mashed
  • 1/2 cup brown sugar
  • 4 tablespoons butter, melted
  • 1/3 cup milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup gluten free Bisquick
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup walnuts, chopped
  • 2 tablespoons butter, cold


  1. Preheat the oven to 350 degrees F or 175 degrees C
  2. Line a standard muffin tin with 12 paper liners.


For the Streusel Topping:

  1. In a small bowl stir the brown sugar, cinnamon and Bisquick together.
  2.  Using a pastry cutter or a pair of knives cut the butter into the dry mixture until the butter looks like large crumbs then mix in the chopped walnuts and set the bowl aside in the refrigerator.

For the Muffin Batter:

  1. In a large mixing bowl whisk together the eggs, mashed sweet potato, brown sugar, melted butter, milk, cinnamon, and nutmeg until everything is thoroughly combined.
  2. Using a rubber spatula, stir the gluten free Bisquick into the wet ingredients until the wet and dry ingredients are thoroughly incorporated but don’t over mix.
  3. Evenly divide the batter between the 12 paper liners.
  4. Spoon heaping tablespoons of the streusel mixture over the tops of each muffin.
  5. Bake at 350 degrees F or 175 degrees C for 20 to 24 minutes, or until a toothpick inserted comes out clean.

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