introduction
I like these sweet potato muffins because they are soft, sweet, and easy to make. Use mashed baked sweet potato for a warm flavor. For a simple savory side, try the cheesy roasted potato nachos recipe as a meal to serve with them.
why make this recipe
These muffins are quick to mix and bake. They use common pantry items and one baked sweet potato. They make a good breakfast, snack, or side for dinner.
how to make Sweet Potato Muffins
Follow the steps below to mix, bake, and top the muffins.
Ingredients :
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 cup buttermilk
- 1/3 cup milk
- 1 tablespoon sour cream
- 1/2 cup sweet potato puree (from 1 baked potato)
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, room temperature
- 3/4 cup brown sugar
- 2 eggs
- For the topping: 1/2 cup brown sugar
- 4 tbs. butter
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Directions :
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix flour, baking powder, salt, baking soda, and nutmeg.
- In another bowl, stir together milk, buttermilk, sweet potato puree, sour cream, and vanilla.
- In a large bowl, cream the butter and 3/4 cup brown sugar until fluffy with a mixer.
- Add eggs to the butter mixture one at a time, mixing after each.
- Alternately add the dry mix and the wet mix to the butter, starting and ending with the dry.
- Mix only until each addition is just combined. Do not overmix.
- Coat a muffin pan with nonstick spray.
- Fill muffin cups close to the top.
- Bake for 20 minutes at 350°F.
- Melt 1/2 cup brown sugar and 4 tablespoons butter in a saucepan and let cool to thicken.
- Mix 1/2 cup sugar with 2 teaspoons cinnamon in a shallow dish.
- When muffins are cool enough, roll the top in the caramel mixture and then dip in the cinnamon sugar.
how to serve Sweet Potato Muffins
Serve warm or at room temperature. They go well with butter, cream cheese, or a drizzle of maple syrup. Serve with coffee or milk for breakfast.
how to store Sweet Potato Muffins
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze up to 3 months. Thaw at room temperature or warm in the oven.
tips to make Sweet Potato Muffins
– Use room temperature butter and eggs for even mixing.
– Do not overmix the batter to keep muffins tender.
– Let the caramel cool a little so it thickens and sticks to the muffins.
– If muffins brown too fast, cover loosely with foil while baking.
variation
Add 1/2 cup chopped nuts or raisins to the batter for texture. You can swap sour cream for Greek yogurt for a tangy note.
FAQs
Q: Can I use canned sweet potato puree?
A: Yes. Use the same amount by volume as fresh puree.
Q: Can I skip the caramel topping?
A: Yes. You can sprinkle cinnamon sugar on baked muffins instead.
Q: Can I make these gluten free?
A: Yes. Use a 1-to-1 gluten free flour blend in place of all purpose flour.
Conclusion
For another take on sweet potato muffins and a crunchy topping idea, see this recipe at Sweet Potato Muffins on Good in the Simple.