Sweet Potato Muffins Recipe

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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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Servings:
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Ingredients
  • 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
  • 2 eggs
  • 1/2 cup cane sugar - or regular white sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 stick unsalted butter - melted
Container: medium to large muffin tin, large bowl, 2 medium bowls, 2 small bowls, electric mixer
Directions
PREP
20 mins
COOK
25 mins
READY IN
45 mins
  • 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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