Sweet Potato Muffins
Ingredients
The muffins
-
2½
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
table salt
-
¼
teaspoon
baking soda
-
¼
teaspoon
ground nutmeg
-
¼
cup
buttermilk
-
⅓
cup
milk
-
1
tablespoon
sour cream
-
½
cup
sweet potato puree
-
1
teaspoon
vanilla extract
-
1
stick
unsalted butter
-
¾
cup
brown sugar
-
2
eggs
eggs
The topping
-
½
cup
brown sugar
-
4
tablespoons
butter
-
½
cup
sugar
-
2
teaspoons
ground cinnamon
Instructions
- Combine flour, baking powder, salt, baking soda, and nutmeg in a medium bowl and set aside.
- In another bowl, mix milk, buttermilk, sweet potato puree, and vanilla extract.
- In a large bowl, cream butter and brown sugar until fluffy, then add eggs one at a time.
- Alternately mix in the dry and wet ingredients into the butter, starting and ending with dry ingredients; do not overmix.
- Coat a muffin pan with nonstick spray and fill muffin cups close to the top.
- Bake in a preheated oven at 350°F for 20 minutes.
- Melt butter and brown sugar in a saucepan, let cool slightly, then mix with cinnamon and sugar.
- Roll the tops of the muffins in the caramel mixture and dip in sugar.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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