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Sweet Potato Muffins

Moist and tender muffins infused with sweet potato puree and topped with a crunchy cinnamon-sugar caramel finish. Perfect for breakfast, snacks, or desserts.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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
Main Ingredients
  • 1 stick unsalted butter, room temperature
  • 3/4 cup brown sugar
Topping
  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix flour, baking powder, salt, baking soda, and nutmeg.
  3. In another bowl, stir together milk, buttermilk, sweet potato puree, sour cream, and vanilla.
  4. In a large bowl, cream the butter and 3/4 cup brown sugar until fluffy with a mixer.
  5. Add eggs to the butter mixture one at a time, mixing after each.
  6. Alternately add the dry mix and the wet mix to the butter, starting and ending with the dry.
  7. Mix only until each addition is just combined. Do not overmix.
  8. Coat a muffin pan with nonstick spray.
  9. Fill muffin cups close to the top.
Baking
  1. Bake for 20 minutes at 350°F.
  2. Melt 1/2 cup brown sugar and 4 tablespoons butter in a saucepan and let cool to thicken.
Topping
  1. Mix 1/2 cup sugar with 2 teaspoons cinnamon in a shallow dish.
  2. When muffins are cool enough, roll the top in the caramel mixture and then dip in the cinnamon sugar.

Notes

Serve these muffins slightly warm or at room temperature paired with yogurt, cream cheese, or butter. Store muffins in an airtight container for up to 2 days at room temperature. For longer storage, freeze muffins individually wrapped.