Sweet Potato Muffins Recipe
These muffins will remind you more of a spiced cake than an actual muffin. They are moist on the inside and have a wonderful cane sugar topping that gives them a crunch.
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2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup buttermilk
1/3 cup milk
1/2 cup canned sweet potato - mashed, or 1 small sweet potato - baked and mashed
1 teaspoon vanilla
1 tablespoon honey
1 stick unsalted butter - room temperature
3/4 cup brown sugar
1/2 cup cane sugar - or regular white sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 stick unsalted butter - melted
:medium to large muffin tin, large bowl, 2 medium bowls, 2 small bowls, electric mixer
Preheat oven to 350° F.
Coat muffin pan with non stick cooking spray.
Whisk four, baking powder, salt, baking soda, nutmeg and cinnamon in a large bowl.
Blend the buttermilk, milk, sweet potatoes, honey and vanilla together ina medium bowl.
Cream the butter and brown sugar together in a medium bowl with an electric mixer until fluffy.
Add eggs, one at a time, beating well after each addition.
Alternatley stir in the dry and wet ingredient into the butter mixture, starting and ending with the dry ingredients, don't overmix.
Fill each mufffin cup 1/2 full and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Combine the sugar, cinnamon and nutmet in a small dish.
Melt butter into a seperate bowl.
When muffins are cool enough to handle, remove from tins.
Place on a serving platter and brush the tops with the melted butter mixture.
Sprinkle on the sugar mixture over the butter.
Serve warm or at room temperature.
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