These Sweet Potato Muffins are a great addition to your busy holiday season. Perfect for Thanksgiving, Black Friday or Christmas Brunch.
I can’t believe Thanksgiving is less than two weeks away and Christmas less than six. Time to start making my toffee and Christmas cookies. Maybe next weekend.
But last weekend I made these Sweet Potato Muffins because I had 3 yams sitting in the pantry that was not going to make it until Thanksgiving so I decided to give these muffins a try. Sweet potato has a more subtle flavor than if using pumpkin.
But I digress. Back to my muffins. These sweet potato muffins would make a great addition to Thanksgiving or for Black Friday morning to give you the energy you need to keep on shopping. Don’t wake me I will be sleeping. If you are making a sweet potato casserole for Thanksgiving just add another 3 to the pot and reserve 16 ounces to make the muffin batter later.
For a twist, I added Craisins® to half of the batter. I liked the combination of flavors but they were perfect as is. Pecans would also be a nice addition. The process of adding the topping, after the muffin has been baked, is a different twist. Don’t let the muffins cool to much before dipping in the melted butter or it will just run off.
A perfect muffin for the busy holiday season.
- 3 tbsp. sugar
- 1 tsp. ground cinnamon
- 4 tbsp. butter
- 2-3 sweet potatoes or yams. peeled and cut into chunks
- 10 oz. King Arthur all-purpose flour,about 2 cups
- 1/2 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 1/2 tsp. orange zest
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 4 oz unsalted butter, melted and cooled slightly
- 1/2 cup sour cream
- 2/3 cups Craisins®
- 3/4 cup pecans chopped
- Preheat an oven to 400°F
- Bring a large pot of water to a boil over medium-high heat.
- Add the sweet potatoes and cook until tender, 15 to 20 minutes.
- Remove from heat, drain well.
- Transfer to a food processor and pulse until slightly fluffy.
- Spoon the sweet potatoes into a bowl. Cool to room temperature.
- Grease 12 regular size muffin cups with butter. Place cups in muffin tins.
- In a bowl, sift together the flour, cinnamon, nutmeg, orange zest, baking powder and salt.
- With your stand mixer, fixed with the whisk attachment, whisk the eggs and sugar on high for 30 seconds.
- Slowly add butter in two or three pours, whisking to combine after each.
- Add sour cream and sweet potatoes, whisk until just combined.
- With mixer on low slowly fold in the flour mixture in 2 pours. Mix until just evenly moistened.
- The batter will be slightly lumpy.
- Using a large rubber spatula, fold in the craisins and pecans until just evenly distributed, Do not overmix.
- Spoon the batter into the prepared muffin cups, filling them three-fourths full.
- Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
- Transfer the pan to a wire rack and let cool for 5 minutes.
- While muffins are baking. combine sugar and cinnamon in a bowl.
- Melt 4 tablespoons of butter in another bowl..
- After the muffins have cooled for 5 minutes, working with one muffin at a time, dip the top of the muffin in melted butter then into the cinnamon/sugar mixture.
- Place on baking rack to cool.
- Serve warm.
First published by Quinn Caudill for dadwhats4dinner.com © 2015
-I added Craisins® to half of the muffin batter. The muffins tasted great with or without the addition -Canned sweet potatoes or yams may be substituted for fresh. Drain them well before mashing. -Recipe Adapted from: Williams Sonoma and American Test Kitchen Cookbook
What is your favorite Muffin?
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