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Sweet Potato Muffins with Cinnamon Sugar Coating


Yes, it’s a muffin…disguised as a brown ball of sugary goodness.  No, there was not a better title for this post.

Oh folks, if you want something good, something over the top, something to remind you of all things right with the world, something to melt your problems away, something to make you forget about the election, the economy, Acorn, Joe the Plumber, voter fraud, Bill Ayers, the plunging stock market and subprime loans…make these.  Just make em’. 

They are that good.  Yep, yep, yep they are.

Now let’s get to making these incredible, light, airy and sinful tasting muffins.


Here’s what you will need:  All-purpose flour, baking powder, salt, baking soda, ground nutmeg, buttermilk, whole milk, sweet potato puree, vanilla extract, unsalted butter, brown sugar, eggs, granulated sugar and ground cinnamon.


In a medium bowl, combine 2-1/2 cups all purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda and 1/4 teaspoon ground nutmeg.  Set aside.


In a large pouring vessel combine 1/3 cup whole milk, 1/3 cup buttermilk, 1/2 cup sweet potato puree and 1 teaspoon vanilla extract.  Set aside.


In a large bowl, cream 1 stick unsalted butter and 3/4 cup brown sugar with an electric mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately mix dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated, DO NOT OVERMIX.


Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full.  Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.


While muffins are baking, in a shallow bowl, combine 1/2 cup granulated sugar, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg.  In a separate bowl, melt 1 stick of unsalted butter.


When the muffins are cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat. 


These muffins are like eating crumb cake, look at the coating.


Where there is one…


There are many.


Do you see the pockets of light and airy?  You must try these.

Sweet Potato Muffins with cinnamon sugar coating

For the muffins:
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/3 cup buttermilk
1/3 cup whole milk
1/2 cup sweet potato puree (from 1 baked potato)
1 teaspoon vanilla extract
1 stick unsalted butter, room temperature
3/4 cup brown sugar
2 eggs

For the topping:
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 stick unsalted butter, melted

In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg.  Set aside.

In a large pouring vessel combine whole milk, buttermilk, sweet potato puree and vanilla extract.  Set aside.

In a large bowl, cream unsalted butter and brown sugar with an electric mixer, until fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated, DO NOT OVERMIX.

Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full.  Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

While muffins are baking, in a shallow bowl, combine granulated sugar, ground cinnamon and ground nutmeg.  In a separate bowl, melt 1 stick of unsalted butter.

When the muffins are cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat. 

Halloween-A-Day-Photo


The spiderweb candle.  A tealight is placed inside to illuminate this web, casting a spooky glow around the room.

Comments

  2. These look delicious. Even though I am not a sweet potato lover, these could help me add sweet potatoes to my diet, in dessert !I think I will be baking these for the Thanksgiving and Christmas holidays . I might even put these in place of the sweet potato dishes that usually occupy the center of the Thanksgiving table , but rarely are consumed !

    Reply

  5. The title couldn’t get funnier & better! LOL…can just imagine the fun you had making these & them rolling them around.They look fabulous…you do great stuff with sweet potatoes cathy. Love the air pockets & the crumb! Oh ya, & the candle is great too!

    Reply

  9. I wish I had one right now to eat with my morning coffee. It’s rainy and still dark outside but at least it’s not snowing!
    I love the candle! I can’t get over how many Halloween decorations you have. Almost as many as my mom has for Christmas.

    Reply

  12. Those muffins look sinfully delicious! There are so many recipes on the web, on blogs alone, that I will cooking/baking for the next ten years.
    Love the spiders and candle. I’m gonna have to find me one of those.

    Reply

  24. Oh sweet yummy goodness… I’ve always told my family, when things seem as bleak as bleak can get, make muffins! As long as you have good food in the house, things just… seem a little better. When my kids have “their worst day EVER” I make my special “pumpkin pecan” muffins. That puts a smile on every time!

    I’m making these today… I think I need a smile. Thanks. Cute candle!

    Reply

  30. You know at first I thought they were something else and then as I continued to read I saw sweet potato in there and then buttermilk! You are insanely smart woman. God these look so damn delish.

    Reply

  32. Cathy dear,
    That muffin look sinfully good. No, it’s not funny if I copy this and submit it to PHD.
    Yes…yes…yess….I can see the airy light pockets on your muffins. Delicious!

    Reply

  34. Yum YUM Yummy YUM! I just bought the most BEAUTIFUL sweet potato at the market. Dare I sacrifice him to this sugary madness? Hmmm … I can always get another beauty later. Let’s go for it! I shall make a SUPER healthy potage to rest alongside this gorgeous “treat” muffin. Dinner’s all set … I’m off to play. (Hmmmm … subliminal message coming in: GO CLEAN COBWEBS!)

    Reply

  43. Will you PLEASE patent the smell o vision!!! I think I might be baking this weekend…do you think they would work with some good ol’ southern yams?

    Just wondering.

    Did I mention that I secretly think I am in love with you…just joking…well, maybe? Don’t tell the man at my house though.

    Marlene

    Reply

  45. Heaven help me, those look good enough to just walk up and slap somebody!

    How do you do it?

    I thought about your “Halloween-A-Day” photos when I was in our Potter Barn outlet and saw the Halloween decorations ON SALE!! Some are 70% off, but I’ll bet you have everything!!

    Reply

  57. Augh, I still can’t remember how to spell delishous. What a moron. Anyways, I always appreciate and love your comments but I do not expect them so give your self a break if you need or want too. But…I was hoping you would see the table setting stuff with the wine corks because I thought of you when I was doing the write up and uploading the photos. I almost wrote “And for Cathy…” but wasn’t sure if you would have known. I am glad you enjoyed them. Till tomorrow.

    Reply

  61. Even my bulldog is looking at my laptop and drooling!! (I tried to get a picture, but drool is hard to capture)
    I am definately making these this weekend….I could eat sweet potatoes or potatoes any time, any place! yum

    Reply

  67. Is it poor form to lick or nibble off the coating first and THEN eat the inerds? Yummy yum yum!

    [Hey-I have an entirely non-sexual proposition for you…please drop me an email at Cheryl[at]cheryllage.com]

    Reply

  70. I bet these are super moist, too. I like the addition of sweet potato. That way you can con yourself into thinking these are really good for you when all you care about is getting your teeth into that spectacular sugary, buttery topping.

    Reply

  74. I know these must be outrageously good because I’ve made a similar version (minus the pumpkin purée), called Dirt Bombs.

    Your rendition is one I must try this fall because I love pumpkin…and I need an excuse to make these delectable morsels.

    Reply

  80. Thank you for sharing this recipe. I tried the muffins and they were quite good, but mine were very dense and not at all light and airy like the photos.

    I mashed the sweet potato instead of pureeing it, was that the problem? I thought the batter was very, very dry and added a little extra buttermilk so it could look more like yours did when I put it into the muffin cups. Otherwise, I followed the recipe to the letter. What went wrong?

    Reply

  81. Mashing the sweet potato would not have caused a problem. 

    When it comes to baking, lots of things can go wrong.  I find most issues with density occur in the overuse of flour or over-mixing.

    When measuring flour, always scoop your flour into your measuring cup with a spoon and then level off with a knife.  This helps reduce the chance of using too much flour.  Even one ounce too much can really change the consistency of the batter.

    Over-mixing has a real effect as well.  After each flour and liquid addition the batter should be mixed just to incorporate.  A few swirls with a stand mixer is usually all you need. 

    For this muffin, my batter was very dense but the muffins were very light and airy. 

    I hope this helps.

    Reply

  82. i just made these muffins and they are delicious! they are like a churro combined with…a muffin. thanks for posting this recipe, i was looking for something to do with my leftover sweet potatoes and this was perfect!

    Reply

  83. These were awesome. I have been wanting to make them since I came across this recipe about 2 weeks ago. YUM! It is always good when a new recipe you are craving to try is as satisfying as you hope it will be. Thank you so much for posting it and giving me a new recipe I will come back to time and time again.

    Reply

  84. Just made these. I mashed the sweet potato and put an extra half cup in there, and they were still light and airy. Not very sweet potato-y, even with the extra, but still very good. I had a lot of melted butter left over. I think you could probably use 3/4 of a stick and still be OK. Worth making.

    Reply

  85. These were brought in by a co-worker for a morning meeting and we all went nuts! Will make this weekend for the family. VERY VERY good! Thanks for all the cute pix with the recipe!! A “no brainer”.

    Reply

  87. I made them for a BBQ today.
    I used organic no fat vanilla yoghurt instead of the butter milk, replaced 2/3 of the flour with whole grain flour and added some ground flax seeds as well as some left over grated carrots and reduced the sugar a little.
    Everybody (picky kids included) loved them.
    Great!!!

    Reply

  93. Hi there. Thank you so much for this recipe. I was looking up a recipe for sweet potato muffins and this is hands down the best. They are delicious! My toddler loves sweet potatoes. This week he was assigned to bring muffins for his pre-school class. Despite the sugar I anticipate this to be a hit.

    Reply

  94. Wow. I just made these muffins yesterday and they are amazing! They are so addicting. We started a new family tradition every year to do Thanksgiving breakfast with my in-laws, this dish will be front and center on the table indeed! Thanks so much!

    Reply

  100. I made these muffins yesterday and they were so indescribably delicious, I had to make a triple batch today. I handed them out with my sons Halloween/birthday party invitations and everyone went crazy for them!
    A secret to bringing out the sweet potato flavor is to bake the sweet potatoes instead on boiling them. Baking intensifies their flavor were as boiling has a tendency to sap it out. Just my two cents!
    Thank you for the amazing recipe! They are so worth falling off the diet wagon!

    Reply

  102. This recipe was presented in a way that you knew two things: It would be easy to follow and come out perfectly. Done and done. Fantastic. Thank you for adding a perfect finishing touch to our holiday. 🙂

    Reply

  106. Can I bake these ahead and freeze? Would they be OK when defrosted? I’m baking ahead for a party of 100+ people and making an assortment of mini muffins. I think these would be a great addition but I have to bake ahead and freeze. Then they have to travel 5 hours by car. Do you think these would work? What are they like on day 2? Have you ever had the self control to leave some to find out?

    Reply

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