Name: Brown Butter Sweet Potato Cream Cheese Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup sweet potato purée; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter (for browning); 3/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 4 oz cream cheese, softened; 2 tablespoons granulated sugar; Optional: 1/2 cup chopped pecans or walnuts

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Brown Butter Sweet Potato Cream Cheese Muffins are soft, warmly spiced, and filled with a rich swirl of sweet cream cheese. The brown butter adds a deep nutty flavor that pairs beautifully with the natural sweetness of sweet potato. I love making these muffins when I want something comforting but a little extra special—perfect for fall mornings or anytime I need a cozy bite.

Why You’ll Love This Recipe

I love these muffins because they’re moist, flavorful, and not overly sweet. The browned butter brings out a toasty, caramel-like depth that makes the muffins taste bakery-quality, while the sweet potato keeps them soft and tender. The cream cheese swirl in the center adds just the right amount of richness. Whether I’m baking for breakfast, brunch, or snacks, these always hit the spot. Brown Butter Sweet Potato Cream Cheese Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potato purée
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter (to brown)
Brown sugar
Eggs
Vanilla extract
Cream cheese
Granulated sugar (for the cream cheese swirl)
Optional: chopped pecans or walnuts

Directions

I begin by browning the butter: I melt it in a saucepan over medium heat, stirring often, until it foams and turns golden with a nutty aroma—this takes about 5–7 minutes. I remove it from heat and let it cool slightly.
In one bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I combine the cooled brown butter, brown sugar, eggs, sweet potato purée, and vanilla extract. I mix until smooth.
I stir the dry ingredients into the wet mixture until just combined, being careful not to overmix. If I’m adding nuts, I fold them in now.
For the cream cheese filling, I beat together softened cream cheese and granulated sugar until smooth and creamy.
I line a muffin tin with paper liners and fill each cup about halfway with muffin batter.
I add a heaping teaspoon of the cream cheese mixture to the center of each muffin, then top with more batter to cover.
I bake the muffins at 350°F (175°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean.
I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 muffins. It takes around 15 minutes to prep, 5–7 minutes to brown the butter, and 20 minutes to bake—so I usually have them ready in about 45 minutes total.

Variations

I sometimes add a sprinkle of cinnamon sugar on top before baking for a little crunch. For a nut-free version, I leave out the pecans. If I want extra flavor, I mix a bit of maple syrup or orange zest into the batter. I’ve also made a healthier version using half whole wheat flour and swapping some of the sugar for maple syrup.

Storage/reheating

I store the muffins in an airtight container at room temperature for 1–2 days, or refrigerate them for up to 5 days. To reheat, I microwave one for about 15 seconds to bring back the softness. These also freeze well—once cool, I wrap them individually and freeze for up to 2 months. I thaw them overnight or warm them directly from frozen in the oven. Brown Butter Sweet Potato Cream Cheese Muffins

FAQs

Do I need to cook the sweet potato first?

Yes, I bake or steam sweet potatoes, then mash them until smooth. I’ve also used canned sweet potato purée when I’m short on time.

Can I skip browning the butter?

Technically yes, but I don’t recommend it. Browning the butter adds a rich, nutty flavor that really elevates the muffins.

Can I use pumpkin instead of sweet potato?

Yes, I’ve swapped in pumpkin purée with great results. The texture stays the same, but the flavor is a little earthier.

How do I keep the cream cheese swirl from sinking?

I spoon it gently on top of the first layer of batter and avoid pressing it down. Covering it lightly with more batter helps keep it centered.

Are these muffins overly sweet?

No, I find them perfectly balanced—sweet enough for a treat, but not so much that they feel like dessert. The cream cheese swirl adds just the right touch.

Conclusion

Brown Butter Sweet Potato Cream Cheese Muffins are a warm, comforting treat that combines deep flavor with pillowy texture and a luscious swirl of cream cheese. I love how easy they are to make, and they always feel like something a little indulgent without going overboard. Whether I’m baking a batch for cozy mornings or sharing them with friends, they never last long.