Description
Delicious muffins combining sweet potato and brown butter, topped with a cream cheese filling and a crunchy pecan streusel.
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
- 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
Instructions
- Preheat your oven to 425F (220C). Line a standard 12-cup 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. Remove from heat and pour into a large bowl to cool for 15-20 minutes.
- While the butter cools, prepare the cream cheese filling by beating the cream cheese until smooth, adding sugar, vanilla, and salt. Beat for about 2 minutes until creamy. Transfer to a piping bag or 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. Let the batter rest for 15 minutes.
- Scoop the batter into muffin cups, filling them to the rim. Snip the piping bag with the cream cheese filling and fill the center of each muffin batter.
- Sprinkle the pecan streusel on top of the muffins, avoiding the cream cheese filling.
- Bake for 5 minutes at 425F, then turn the oven down to 350F (175C) and bake for another 15-18 minutes until firm. For jumbo muffins, 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.
Notes
Enjoy fresh out of the oven for best flavor. Can be stored at room temperature for 3 days or refrigerated for up to a week.