Chef John's Sweet Potato Muffins
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
52
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Powder2 tsps
Cinnamon1 tsp
Kosher Salt1 tsp
Baking Soda1 tsp
Ground Ginger1 pinch
Nutmeg (freshly grated)4 large
Egg1.5 cups
White Sugar1 cup
Light Brown Sugar1 cup
Vegetable Oil1 cup
Butter (melted)2 tsps
Demerara Sugar (for topping)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line muffins tins with paper muffin liners
3
Spray with non-stick cooking spray
4
Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl
5
In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes
6
Pour in vegetable oil and melted butter; whisk together thoroughly
7
Add mashed sweet potatoes and chopped pecans
8
Add dry ingredients
9
Whisk together until dry ingredients disappear into the batter, about 1 minutes
10
Let batter set for 10 minutes before filling muffin cups
11
Fill muffin cups about 3/4 of the way to the top
12
Sprinkle tops with pecans and a pinch of demerara sugar
13
Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes
14
Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely