Chef John's Sweet Potato Muffins recipe
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Ingredients
- non-stick cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon kosher salt 1 teaspoon baking soda ½ teaspoon ground ginger 1 pinch freshly grated nutmeg 4 large eggs 1 ½ cups white sugar ½ cup light brown sugar 1 cup vegetable oil ¼ cup melted butter 2 cups mashed sweet potato (yams) 1 cup chopped pecans, plus more for topping 2 teaspoons demerara sugar for topping
Nutrition Info
- 260.3 caloriescarbohydrate: 29.3 gcholesterol: 36.1 mgfat: 15.3 gfiber: 1.3 gprotein: 2.7 gsaturatedFat: 3 gservingSize: -sodium: 227.7 mgsugar: 17.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Sweet Potato Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter, whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes, transfer muffins to a cooling rack to cool completely.