Hello, baking enthusiasts! If you’re like me, the kitchen isn’t just a place to cook; it’s a sanctuary where creativity flows, and the aroma of something delightful fills the air. Health-conscious yet craving comfort? Let me introduce you to the wonderfully scrumptious Brown Butter Sweet Potato Cream Cheese Muffins. These muffins promise to be a highlight in your kitchen. With sweet potato adding natural sweetness and a hint of heartiness, combined with the lush, creamy filling, these muffins are ready to steal the show in your home.
Why You’ll Love This Recipe
These muffins are truly something special. Imagine the nutty aroma of brown butter mingling with the earthy sweetness of sweet potato, all wrapped in a light and fluffy muffin. But what truly makes them stand out is the rich cream cheese filling that brings a creamy element to each delightful bite.
- Unique Flavor Combo: The combination of sweet potato and brown butter creates a warm, inviting flavor that feels like a cozy hug. The cream cheese filling elevates these muffins, adding richness and a velvety texture.
- Perfect for Any Time of Day: Whether paired with your morning coffee or enjoyed as an afternoon snack, these muffins fit snugly into any part of your day. They are nutritious enough to start your morning but indulgent enough for a treat!
- Make Ahead and Freeze Friendly: Batch baking means you can freeze these muffins and have them handy for busy mornings or last-minute gatherings.
- Simple Ingredients: Using easy-to-find ingredients, these muffins make the baking experience approachable for everyone, from novices to seasoned bakers.
- Customizable: Feel free to switch up the flavor by adding your favorite spices or mix-ins. You can experiment with different nuts or even throw in some chocolate chips for a decadent twist!
How to Prepare Brown Butter Sweet Potato Cream Cheese Muffins
Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 2 tsp (4g) cinnamon
- Optional: 1 tsp (2g) pumpkin pie spice
- 1/2 tsp (3g) salt
- 1/2 cup (113g) salted butter
- 3/4 cup (180g) brown sugar, light or dark
- 2 eggs, at room temperature
- 1 1/3 cups (320g) sweet potato purée (see notes section below for homemade version); substitution: pumpkin purée
- 1/3 cup (80g) Greek yogurt or sour cream, at room temperature
- 1 tsp (4g) vanilla bean paste or extract
- 8 oz (250g) cream cheese, at room temperature
- 1/4 cup (55g) granulated sugar
- 1 tsp (4g) vanilla bean paste or extract
- Pinch of salt
- 1/2 cup (55g) chopped pecans
- 5 tbsp (72g) brown sugar, light or dark
- 1 tsp (2g) cinnamon
- 1/4 tsp (1g) salt
- 3 tbsp (42g) salted butter, softened
Directions
- Preheat your oven to 425F (220C). Line a standard 12-cup muffin pan or a 6-cup jumbo muffin pan with liners and set aside.
- In a saucepan over medium-high heat, add the butter. Stir continuously for about 5-8 minutes until it melts and turns brown. Keep an eye on it as it foams and gradually darkens, giving off a nutty aroma. Once it reaches a deep golden amber color, remove from heat and pour into a large bowl to cool for 15-20 minutes.
- While the butter cools, prepare the cream cheese filling. In a medium bowl, beat the cream cheese until smooth, adding sugar, vanilla, and salt. Beat for about 2 minutes until creamy. Transfer to a piping bag or a zip-lock bag to set aside.
- For the brown sugar pecan streusel, mix together chopped pecans, brown sugar, cinnamon, and salt in a medium bowl. Add softened butter and crumble together with your fingers or a fork; set aside.
- In a separate medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice (if using), and salt.
- To the bowl with the cooled brown butter, whisk in the brown sugar, eggs, sweet potato purée, yogurt or sour cream, and vanilla until everything is smooth.
- Fold the dry ingredient mixture into the wet mixture with a wooden spoon or spatula until just combined. It’s okay if the batter is a little lumpy! Cover and let it rest for 15 minutes.
- Once rested, scoop the batter into the muffin cups, filling them to the rim. Snip the piping bag with the cream cheese filling and fill the center of each muffin batter. Create a swirl while pulling up gently.
- Sprinkle the pecan streusel on top of the muffins, avoiding the cream cheese filling.
- For regular-sized muffins, bake for 5 minutes at 425F, then turn the oven down to 350F (175C) and bake for another 15-18 minutes until firm and a toothpick inserted comes out clean. For jumbo muffins, follow the same method but bake for 25-28 minutes at 350F.
- Once baked, remove the muffins from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm with your favorite cup of coffee for the ultimate treat!
Best Ways to Serve Brown Butter Sweet Potato Cream Cheese Muffins
These delicious muffins are perfect enjoyed warm, right out of the oven, and can be paired in numerous delightful ways:
- Coffee Companion: A cup of freshly brewed coffee complements these muffins beautifully. The rich flavors of the muffin enhance the coffee’s depth and balance.
- Drizzle of Honey or Maple Syrup: For a touch of sweetness, consider drizzling some honey or maple syrup over the cream cheese.
- Fruit Spread: For a burst of brightness, serve with a side of your favorite jam or fruit spread.
- Creamy Icing: If you’re feeling extra indulgent, a quick glaze made from powdered sugar and milk can take these muffins to the next level.
Keeping Your Brown Butter Sweet Potato Cream Cheese Muffins Fresh
To enjoy your muffins at their best, remember these storage tips:
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. They are most delicious fresh!
- Refrigeration: If you live in a humid area or plan to keep them longer, storing them in the fridge can help maintain freshness for up to a week.
- Freezing: You can freeze the muffins, well-wrapped, for up to three months. Simply let them thaw at room temperature, or pop them in a preheated oven for a quick refresh.
Expert Tips for Perfect Brown Butter Sweet Potato Cream Cheese Muffins
- Brown Butter Timing: Keep a close watch when browning the butter. It’s a delicate process, and the difference between perfectly browned and burnt can happen quickly!
- Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for a smoother batter, leading to fluffy muffins.
- Don’t Overmix: Lumps in the batter are okay! Overmixing can lead to dense muffins.
- Rest Your Batter: Giving the batter a rest for 15 minutes allows the flour to hydrate fully, making the muffins tender.
- Adjust Sweetness: Feel free to adjust the sweetness by adding or reducing the brown sugar according to your preference.
Delicious Variations of Brown Butter Sweet Potato Cream Cheese Muffins
- Pumpkin Spice Twist: Substitute sweet potato purée with pumpkin for a classic autumn flavor experience.
- Nutty Delight: Add walnuts or almonds in place of pecans for a different texture and taste.
- Chocolate Chip Surprise: For an added indulgence, fold in a cup of chocolate chips into the batter before baking.
- Cinnamon Roll Style: Drizzle with a simple icing made from powdered sugar and vanilla for a cinnamon roll-inspired treat.
- Fruit Enhancement: Mix in some dried cranberries or blueberries for bursts of fruity sweetness.
FAQs
Can I use canned sweet potato purée instead of homemade?
Absolutely! Using canned sweet potato purée is a great way to save time. Just make sure to choose a brand without added sugars.
What if I don’t have cream cheese?
If you don’t have cream cheese, you can substitute it with ricotta or even mascarpone for a different flavor and texture.
Can I make these muffins gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend to make these muffins gluten-free.
Now that you’ve indulged in the world of Brown Butter Sweet Potato Cream Cheese Muffins, I hope they inspire joy and comfort in your baking journey. Happy baking, my friends!
Print
Brown Butter Sweet Potato Cream Cheese Muffins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously fluffy muffins with a rich cream cheese filling, featuring the warm flavors of brown butter and sweet potato.
Ingredients
Scale
- 1 3/4 cups (210g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 2 tsp (4g) cinnamon
- Optional: 1 tsp (2g) pumpkin pie spice
- 1/2 tsp (3g) salt
- 1/2 cup (113g) salted butter
- 3/4 cup (180g) brown sugar
- 2 eggs, at room temperature
- 1 1/3 cups (320g) sweet potato purée
- 1/3 cup (80g) Greek yogurt or sour cream, at room temperature
- 1 tsp (4g) vanilla bean paste or extract
- 8 oz (250g) cream cheese, at room temperature
- 1/4 cup (55g) granulated sugar
- 1 tsp (4g) vanilla bean paste or extract
- Pinch of salt
- 1/2 cup (55g) chopped pecans
- 5 tbsp (72g) brown sugar
- 1 tsp (2g) cinnamon
- 1/4 tsp (1g) salt
- 3 tbsp (42g) salted butter, softened
Instructions
- Preheat your oven to 425F (220C). Line a standard 12-cup muffin pan with liners and set aside.
- In a saucepan, melt the butter over medium-high heat, stirring continually for about 5-8 minutes until browned.
- Remove from heat and let the brown butter cool for 15-20 minutes in a large bowl.
- In a medium bowl, beat the cream cheese with sugar, vanilla, and salt until creamy and smooth.
- In another bowl, mix chopped pecans with brown sugar, cinnamon, and salt. Add softened butter and crumble together.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice (if using), and salt.
- Whisk the brown sugar, eggs, sweet potato purée, yogurt, and vanilla into the cooled brown butter until smooth.
- Fold the dry ingredients into the wet mixture until just combined. Let the batter rest for 15 minutes.
- Scoop the batter into muffin cups, filling them to the rim. Pipe the cream cheese filling in the center of each muffin and create a swirl.
- Sprinkle the pecan streusel on top, avoiding the filling.
- Bake for 5 minutes at 425F, then reduce the heat to 350F (175C) and bake for another 15-18 minutes until firm.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg