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