Sweet Potato Muffins

October 18, 2012

Sweet potatoes have been among my favorite foods for as long as I can remember. As a kid, I always loved (and I mean really loved) sweet potatoes topped with crispy, gooey marshmallows. Maybe it was the marshmallows that eased me into the great world of sweet potatoes. Nonetheless, it’s a love that continues to grow.

One problem.

Aaron’s foursquare against them.

Or at least he thinks he’s against them—and any kind of squash. When he doesn’t know it’s a main ingredient, however, he eats it up. And that’s exactly what happened with these muffins.

Joke’s on him.

But really, I’m positive that these muffins are entirely irresistible to anyone with a mouth. They puffed up beautifully and reveal a tender, moist inside. A sprinkling of granulated sugar, brown sugar and cinnamon gives the muffins an extra dash of sweetness and a surprising crunch.

Sweet Potato Muffins

Batter:

2 3/4 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup cooked and mashed sweet potato

3/4 cups sour cream

1/3 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

Topping:

1 tablespoon granulated sugar

1 1/2 teaspoons brown sugar

1/2 teaspoon ground cinnamon

Whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in a medium sized bowl. Make a well in the center of the mixture.

Combine the sweet potato, sour cream, buttermilk, oil, vanilla extract and eggs in a separate bowl. Add to flour mixture and stir until just moist.

Spoon batter into muffin cups and sprinkle with the sugar and cinnamon topping. Bake at 375°F for 20-25 minutes. Cool on a wire rack.

Recipe: Adapted from Cooking Light 

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