Sweet Potato Muffins

By vealam

Ingredients

• 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
• 1/4 cup buttermilk
• 1/3 cup milk
• 1 tablespoon sour cream
• 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 brown sugar
• 4 tbs. butter
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Details

Servings 12
Adapted from pinchofyum.com

Preparation

Step 1

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

In another bowl, combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside.

In a large bowl, cream butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated. Don’t overmix!

Coat a muffin pan with nonstick spray and fill muffin cups close to the top. Bake in a 350 degree oven for 20 minutes.

Melt butter and brown sugar in a saucepan; let cool for a few minutes to thicken. Mix up the cinnamon and sugar.

Roll the top of the muffin in the caramel mixture and then dip it in the sugar.