Prepare to revolutionize your breakfast or snack time with these extraordinary Sweet Potato Muffins that are about to become your new obsession! Imagine biting into a perfectly moist, warmly spiced muffin with a surprising creamy ginger-infused center that will make your taste buds dance with delight. These aren't your ordinary muffins - they're a culinary adventure that transforms humble sweet potatoes into a gourmet treat that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon grated ginger
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine mashed sweet potatoes, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, and ground ginger. Gently fold the dry ingredients into the sweet potato mixture until just combined. Do not overmix.
- In another bowl, prepare the ginger cream cheese filling by beating softened cream cheese, powdered sugar, and grated fresh ginger until smooth and creamy.
- Fill each muffin cup about 1/3 full with the sweet potato batter. Create a small well in the center of each and spoon approximately 1 tablespoon of the ginger cream cheese filling into each.
- Cover the cream cheese filling with remaining sweet potato batter, filling each muffin cup about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional powdered sugar or drizzle with a light glaze before serving.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - stop stirring as soon as dry ingredients are just incorporated to keep muffins tender.
- For the creamiest filling, ensure cream cheese is completely softened before mixing.
- Use a cookie scoop or piping bag for precise and neat filling placement.
- Check muffins a few minutes early to prevent overcooking - every oven is slightly different.
- Let muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- These muffins can be stored in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 5g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
