Chef John's Sweet Potato Muffins
This easy recipe comes together in minutes;
Recipe Summary Chef John's Sweet Potato Muffins
Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.Ingredients | Sweet Potato Carrot Muffinsnon-stick cooking spray2 cups all-purpose flour2 teaspoons baking powder2 teaspoons cinnamon1 teaspoon kosher salt1 teaspoon baking soda½ teaspoon ground ginger1 pinch freshly grated nutmeg4 large eggs1 ½ cups white sugar½ cup light brown sugar1 cup vegetable oil¼ cup melted butter2 cups mashed sweet potato (yams)1 cup chopped pecans, plus more for topping2 teaspoons demerara sugar for toppingDirectionsPreheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.Info | Sweet Potato Carrot Muffinsprep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
24
Yield:
24 muffins
TAG : Chef John's Sweet Potato MuffinsBread, Quick Bread Recipes, Muffin Recipes,