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Sweet Potato Muffins

These sweet potato muffins are moist and flavorful, featuring a cinnamon sugar topping that complements the rich base of sweet potato puree and buttermilk. Perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 230
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
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 eggs
Topping
  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with nonstick spray.
  2. In a medium bowl, combine all-purpose flour, baking powder, salt, baking soda, and ground nutmeg; set aside.
  3. In another bowl, mix the milk, buttermilk, sour cream, sweet potato puree, and vanilla extract; set aside.
Mixing
  1. In a large bowl, cream the butter and brown sugar with an electric mixer until fluffy. Add the eggs one at a time, mixing well after each addition.
  2. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just incorporated.
Baking
  1. Use an ice cream scoop to fill the muffin cups close to the top.
  2. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Topping
  1. For the topping, melt the butter and brown sugar in a saucepan; let cool slightly to thicken.
  2. Mix the cinnamon and sugar together.
  3. Once the muffins are baked, dip the tops in the caramel mixture, then roll them in the cinnamon sugar.
Serving
  1. Serve topped with butter and fruit preserves, if desired.

Notes

Store sweet potato muffins at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days, and warm before serving for better texture. Freeze uncoated muffins for up to 2 months.