cW Recipes: Sweet Potato Muffins with Brown Butter Crumble

Warm up cool winter nights with these hearty and healthy dishes. Try this one for breakfast or dessert!

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Created by Amber Sullivan

12 muffins

Ingredients:

Muffins

• 1/2 cup unsalted butter
• 1 ¼ cup granulated sugar
• 2 eggs
• 2 sweet potatoes, or 1 can of mashed sweet potatoes
• 1 ½ cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg

Brown butter crumble topping

• 1 cup all-purpose flour
• 1/4 cup chopped pecans
• 3 tbsp light brown sugar
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter

Directions:

1. Preheat oven to 400 degrees F; spray a muffin pan with cooking spray, or place paper liners in each cup; set pan aside
2. If using fresh sweet potatoes, pierce the skin with a fork and cook them in a microwave for 5 to 10 minutes, or bake in the oven until soft, then peel
3. In a bowl, cream the butter and sugar until light and smooth; add eggs and mix well
4. Add cooked or canned sweet potatoes and milk; mix well 
5. Sift in flour with baking powder, salt, cinnamon and nutmeg, and stir until just combined, being careful not to overmix
6. Chill muffin batter for 1 hour in fridge

For crumble topping:

1. In a pan, cook butter until foamy and browned (it will smell aromatic and nutty); move to a bowl and place in the fridge to cool
2. In a medium bowl, add the rest of the crumble topping ingredients, then add the cooled brown butter
3. Stir with a fork until the mixture forms pea-sized clumps

Bake the muffins:

1. Fill muffin tins with batter until four-fifths of the way full
2. Top with a spoonful of crumble mixture
3. Bake for 16 to 20 minutes; turning the pan halfway through; muffins are done when a toothpick inserted into the center comes out clean
4. Let cool in the pan for 10 minutes, then serve and enjoy

This is Chef Amber’s family recipe, passed down from her grandmother.