Description
These Brown Butter Sweet Potato Cream Cheese Muffins are soft, tender, and bursting with warm autumn flavors. With a rich cream cheese center and a crunchy brown sugar pecan streusel, they’re perfect for breakfast, brunch, or a cozy snack.
Ingredients
Units
Scale
- 1 3/4 cups (210g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 2 tsp (4g) cinnamon
- Optional: 1 tsp (2g) pumpkin pie spice
- 1/2 tsp (3g) salt
- 1/2 cup (113g) salted butter
- 3/4 cup (180g) brown sugar, light or dark
- 2 eggs, at room temperature
- 1 1/3 cups (320g) sweet potato purée (or pumpkin purée)
- 1/3 cup (80g) Greek yogurt or sour cream, at room temperature
- 1 tsp (4g) vanilla bean paste or extract
- Cream Cheese Filling:
- 8 oz (250g) cream cheese, at room temperature
- 1/4 cup (55g) granulated sugar
- 1 tsp (4g) vanilla bean paste or extract
- Pinch of salt
- Brown Sugar Pecan Streusel:
- 1/2 cup (55g) chopped pecans
- 5 tbsp (72g) brown sugar, light or dark
- 1 tsp (2g) cinnamon
- 1/4 tsp (1g) salt
- 3 tbsp (42g) salted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Make the brown butter: melt the butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, optional pumpkin pie spice, and salt.
- In another bowl, combine brown butter, brown sugar, and eggs until smooth. Add sweet potato purée, Greek yogurt, and vanilla, mixing until fully incorporated.
- Fold the wet ingredients into the dry ingredients until just combined.
- Prepare the cream cheese filling: in a small bowl, mix cream cheese, sugar, vanilla, and salt until smooth.
- Make the streusel: in a small bowl, mix chopped pecans, brown sugar, cinnamon, salt, and softened butter until crumbly.
- Assemble the muffins: fill each muffin cup halfway with batter, add about 1 tablespoon of cream cheese filling in the center, then cover with remaining batter. Top each muffin with streusel.
- Bake for 22–26 minutes, or until a toothpick inserted into the muffin (avoiding cream cheese) comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Sweet potato purée can be made by roasting or boiling sweet potatoes until tender, then blending until smooth.
- Substitute pumpkin purée for sweet potato for a slightly different flavor.
- Store muffins in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg