Sweet Potato Cream Cheese Muffins
Sweet potato muffins filled with cream cheese, oh yea! Ok, you may have heard me say that before but I feel it’s really worth repeating! I grew up eating sweet potato pie and candied sweet potatoes on my favorite holidays, Thanksgiving and Christmas! Now I’m an adult and I truly love sweet potato anything!
Because I love sweet potatoes, I come up with new recipes when I can. This is my favorite Sweet Potato muffin recipe! I hope you like it because I love it! Oh, and this recipe also makes sweet potato cookies that are so good! Just drop the batter by small scoops on a cookie sheet and bake 12 – 15 minutes. I love these cookies topped with a orange flavored glaze. Cool completely and ice with a glaze made from a little powerded sugar, orange juice & orange zest and viola!
Ingredients
1 1/2 c AP flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 c granulated sugar
1/4 c packed light brown sugar
1 tsp vanilla
2 large eggs
1/2 c chopped walnuts
Steussel Topping
In a 1 or 2 quart mixing bowl, mix:
1/2 c AP flour
1/4 c brown sugar
1/4 c granulated sugar
1/4 c oil
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
1/2 c chopped walnuts
Mix all ingredients together and set aside until ready to use. Store any left over streussel in zip lock bag in freezer. Don’t forget to write on the outside of the bag what’s inside and date it!
Cream Cheese Filling
1 – 8oz block of cream cheese softened
1 large egg
1c confectioner’s sugar
Whip cream cheese until smooth and creamy.
Add sugar and lightly whipped egg to cream cheese and stir to completely combine.
Put into freezer until ready to use.
Directions
Mix dry ingredients and spices together. Stir well to combine and set aside.
Add softened butter and extra virgin coconut oil to mixer with granuated sugar and brown sugar. Mix until light and fluffy.
Add eggs one at a time and mix well after each addition. Add vanilla and sweet potato puree and mix until combined.
Mix in the dry ingredients into the wet ingredients in thirds until thoroughly mixed together.
Fill each muffin cup half way with batter. I use the extra large tins so one batch makes 6 large muffins. A regular standard size muffin pan makes 12.
Extra large muffin pans
Push an indentation into each muffin cup and fill with cream cheese mixture. Top with remaining batter to fill cup to about 1″ from top. Sprinkle each muffin with streussel.
Bake for 30 minutes. Test and remove when toothpick or skewer inserted into middle of muffin comes out clean.