Sweet Potato Muffins
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
- 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
Instructions
- 1
In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside.
- 2
In another bowl, combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside.
- 3
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!
- 4
Coat a muffin pan with nonstick spray and fill muffin cups close to the top. Bake in a 350 degree oven for 20 minutes.
20 min - 5
Melt butter and brown sugar in a saucepan; let cool for a few minutes to thicken. Mix up the cinnamon and sugar.
- 6
Roll the top of the muffin in the caramel mixture and then dip it in the sugar.
