CREAM CHEESE FILLED SWEET POTATO MUFFINS

14
Teresa G

By
@GrannyGravymaker

I needed a dessert for my husband's supper and I had a leftover baked sweet potato from the night before, so I came up with this little gem. The muffin is very moist and sweet and the cream cheese filling has a little tang of lemon juice. Delicious! I had one for breakfast, too (Sshhhh, don't tell anyone!) They ARE similar to a cheese danish after all. :-)

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
40 Min
Cook:
25 Min
Method:
Bake

Ingredients

Add to Grocery List

  • FILLING:

  • 1 - 8 oz. pkg
    cream cheese, softened
  • 1/3 c
    granulated sugar
  • 1 large
    egg
  • 1/2 tsp
    pure vanilla extract
  • 1/2 tsp
    lemon juice (may use bottled)
  • SWEET POTATO BATTER:

  • 1/2 c
    butter or margarine, softened
  • 1 c
    granulated sugar
  • 2 large
    eggs
  • 1 c
    sweet potatoes, cooked or canned (drained well)
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    baking soda

How to Make CREAM CHEESE FILLED SWEET POTATO MUFFINS

Step-by-Step

  1. Place oven rack in middle position and preheat oven to 350ºF.
  2. Lightly grease muffin tin or use cupcake liners.
  3. Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
  4. Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
  5. Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
  6. Add eggs; beat well.
  7. Add sweet potatoes and mix well.
  8. In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
  9. Spoon into prepared muffin tins to 1/2 full.
  10. Use a spoon to make a depression in the center of each to form a "nest" or "well."
  11. Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
  12. Bake in preheated oven at 350ºF for 25 minutes.
  13. Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
  14. Serve at room temperature or cold. Store and refrigerate in an airtight container.

Printable Recipe Card

About CREAM CHEESE FILLED SWEET POTATO MUFFINS

Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free
Other Tag: For Kids




Show 8 Comments & Reviews

20 Healthy Smoothie Recipes

20 Healthy Smoothie Recipes

Kitchen Crew @JustaPinch

Spring/Summer means it is time for fresh fruit, bathing suits, and hot weather. How do you cope with that? Super healthy and crazy delicious smoothies! Check out these healthy smoothie...

Breakfast Recipes To Start The Weekend Off Right

Breakfast Recipes to Start the Weekend Off Right

Kitchen Crew

Growing up, my mom would always say to me that breakfast is the most important meal of the day. Because of mom's advice, I try to have breakfast every day....

The History Of English Muffins Recipe

The History of English Muffins

Kitchen Crew @JustaPinch

Soft yet crunchy, English Muffins are great smeared with butter at breakfast, and the perfect base for Eggs Benedict. You can't make English Muffin pizzas without them. Since they're called...