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Brown Butter Sweet Potato Cream Cheese Muffins

Brown Butter Sweet Potato Cream Cheese Muffins for Cozy Mornings

These Brown Butter Sweet Potato Cream Cheese Muffins bring the season's flavors to your breakfast table, offering a delightful taste experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Consider using whole wheat for extra fiber.
  • 1 teaspoon Baking Powder Essential for achieving that light and fluffy texture.
  • 1/2 teaspoon Baking Soda Reacts with sweet potato for the perfect muffin lift.
  • 1 teaspoon Cinnamon Adds warmth and depth.
  • 1 teaspoon Pumpkin Pie Spice Optional, enhances the cozy fall vibe.
  • 1 pinch Salt Balances the sweetness.
  • 1/2 cup Salted Butter Browned for added flavor.
  • 1 cup Brown Sugar Sweetens the muffins.
  • 2 large Eggs Binds the ingredients.
  • 1 cup Sweet Potato Purée Homemade is best for flavor.
  • 1/2 cup Greek Yogurt or Sour Cream Keeps the muffins moist.
  • 1 teaspoon Vanilla Bean Paste or Extract Elevates the flavor.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Smooth, tangy contrast.
  • 1/4 cup Granulated Sugar Sweetens the filling subtly.
For the Streusel Topping
  • 1/2 cup Pecans Adds crunch.
  • 1 teaspoon Cinnamon Infuses warmth in the topping.
  • 1/4 teaspoon Salt Intensifies nutty flavor.
  • 1/4 cup Brown Sugar Creates a crispy texture.

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan by lining it or greasing it with butter.
  2. In a saucepan, melt 1/2 cup of salted butter over medium heat until golden brown.
  3. In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, and a pinch of salt.
  4. Mix the cooled browned butter with 1 cup of brown sugar and 2 large eggs, then fold in 1 cup of sweet potato purée, 1/2 cup of Greek yogurt, and 1 teaspoon of vanilla extract.
  5. Gradually combine the dry ingredients with the wet ingredients, stirring gently.
  6. In a small bowl, mix 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, and a pinch of salt until smooth.
  7. Fill muffin cups halfway with batter, add the cream cheese filling, then top with remaining batter.
  8. Bake for 18-22 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 280kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins are perfect for breakfast, snacks, or desserts, and ideal for cozy autumn days.

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