Go Back
Brown Butter Sweet Potato Cream Cheese Muffins

Brown Butter Sweet Potato Cream Cheese Muffins for Fall Bliss

These Brown Butter Sweet Potato Cream Cheese Muffins are a scrumptious blend of sweet potato, cream cheese filling, and crunchy pecan streusel, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice Optional for enhanced fall flavors.
  • 1/2 teaspoon Salt
  • 1/2 cup Salted Butter Browned for flavor.
  • 3/4 cup Brown Sugar
  • 2 large Eggs
  • 1 cup Sweet Potato Purée Use real sweet potato purée.
  • 1/2 cup Greek Yogurt or Sour Cream
  • 2 teaspoons Vanilla Bean Paste or Extract
For the Cream Cheese Filling
  • 8 ounces Cream Cheese
  • 1/4 cup Granulated Sugar
For the Streusel Topping
  • 1/2 cup Pecans Chopped, can toast for extra flavor.
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Brown Sugar

Equipment

  • oven
  • muffin tin
  • mixing bowls
  • whisk
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Melt the salted butter in a medium saucepan over medium heat until golden brown and nutty, about 5-7 minutes.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice (if using), and salt.
  4. In another bowl, mix warm brown butter with brown sugar, eggs, sweet potato purée, Greek yogurt, and vanilla until smooth.
  5. Gradually add the dry ingredients into the wet mixture and fold until just combined.
  6. In a small bowl, mix cream cheese and granulated sugar until smooth for the filling.
  7. Spoon batter into muffin cups halfway, add a spoonful of cream cheese filling, then add more batter until three-quarters full.
  8. Combine chopped pecans, brown sugar, cinnamon, and salt in a small bowl for the streusel topping, then sprinkle over muffins.
  9. Bake for 18-22 minutes for regular muffins, or 28-30 minutes for jumbo muffins, until golden and a toothpick comes out clean.
  10. Cool muffins in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh sweet potato purée for best flavor. Measure ingredients accurately to avoid dry muffins.