Breakfast for 12
Sweet Potato Muffins
Sweet potato muffins mix with warm spices, bake until firm, and finish with a cinnamon sugar topping.
$0.29per serving $
40 minstart to table
12servings
AmericanVegetarianKid-friendlyBudgetBreakfastsBack to schoolFall
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 cup buttermilk
- 1/3 cup milk
- 1 tbsp sour cream
- 1/2 cup sweet potato puree
- 1 tsp vanilla extract
- 1 stick unsalted butter
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup brown sugar
- 4 tbsp butter
- 1/2 cup sugar
- 2 tsp ground cinnamon
Steps
- Heat the oven to 350 F and grease a 12-cup muffin pan with cooking oil.
- Whisk the flour, baking powder, salt, baking soda, and nutmeg in a medium bowl.
- Beat the stick of butter, 3/4 cup brown sugar, and eggs in a large bowl.
- Mix in the sweet potato puree, buttermilk, milk, sour cream, and vanilla.
- Fold in the dry mixture, divide the batter among the cups, and bake for 20 to 24 minutes.
- Melt the remaining butter, brush it over the warm muffins, and coat them with cinnamon and sugar.
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