Cream Cheese Filled Sweet Potato Muffins Recipes

CREAM CHEESE FILLED SWEET POTATO MUFFINS

Steps:

• Place oven rack in middle position and preheat oven to 350ºF.
• Lightly grease muffin tin or use cupcake liners.
• Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
• Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
• Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
• Add eggs; beat well.
• Add sweet potatoes and mix well.
• In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
• Spoon into prepared muffin tins to 1/2 full.
• Use a spoon to make a depression in the center of each to form a "nest" or "well."
• Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
• Bake in preheated oven at 350ºF for 25 minutes.
• Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
• Serve at room temperature or cold. Store and refrigerate in an airtight container.

CHEF JOHN'S SWEET POTATO MUFFINS

Steps:

• Preheat 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.

SWEET POTATO MUFFINS WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 350°F In the meantime, cream butter and sugar with an electric mixer. Sucanat is grainier than sugar and won't cream the same way-it'll work fine so long as the sucanat and butter are well mixed.
• Add eggs, vanilla, applesauce and sweet potato to butter-sugar combo and mix well on low speed.
• Combine all dry ingredients in a separate bowl. Slowly add to the wet ingredients while continuing to mix on low speed.
• Fill each well of a greased, 1-ounce mini muffin tray half way. Add a ¼ tsp dollop of cream cheese on top of batter. Finish filling each well to the rim. Sprinkle each muffin with cinnamon sugar.
• Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)! Sprinkle some more cinnamon sugar on top. Allow muffins to cool in tray for about 5 minutes. Finish cooling on a baking rack.