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Brown Butter Sweet Potato Cream Cheese Muffins

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Brown Butter Sweet Potato Cream Cheese Muffins are warmly spiced, moist muffins featuring a nutty brown butter base and a creamy sweet cream cheese center. Perfectly cozy for fall mornings or anytime you crave a comforting treat.

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

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring until golden and fragrant (5–7 minutes). Let cool slightly.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix cooled brown butter, brown sugar, eggs, sweet potato purée, and vanilla until smooth.
  4. Stir dry ingredients into the wet mixture just until combined. Fold in nuts if using.
  5. For the filling, beat cream cheese and granulated sugar until smooth.
  6. Line a muffin tin with liners. Fill each halfway with batter, add 1 teaspoon cream cheese filling, then top with more batter.
  7. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick near the edge comes out clean.
  8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Add a sprinkle of cinnamon sugar on top for crunch.
  • Use pumpkin purée as a substitute for sweet potato.
  • Swap half the flour with whole wheat and use maple syrup for a healthier version.
  • Muffins freeze well—wrap individually and store up to 2 months.
  • Reheat in microwave for 15 seconds or oven at 300°F (150°C) for 5–7 minutes.

Nutrition

Find it online: https://recipesbyliza.com/brown-butter-sweet-potato-cream-cheese-muffins/