Save Fluffy, savory-sweet muffins featuring roasted sweet potato, tangy cream cheese, sharp cheddar, and a pretzel-inspired topping—a perfect snack or brunch treat.
Making these muffins for brunch last Sunday was such a delight—the house filled with the aroma of roasted sweet potato and melting cheddar. My family loves grabbing one of these warm muffins for a quick snack or pairing them with salad for a satisfying meal.
Ingredients
- Sweet Potato: 1 cup (200 g) peeled and diced, tossed with 1 tsp olive oil and a pinch of salt
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, 1/2 tsp smoked paprika
- Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) milk, 1/4 cup (60 ml) plain Greek yogurt or sour cream, 1/4 cup (60 ml) melted unsalted butter, 2 tbsp honey
- Cheese & Cream Cheese: 1 cup (100 g) sharp cheddar cheese, grated, 4 oz (115 g) cream cheese, cubed (cold)
- Topping: 1/3 cup (80 ml) water, 1 tsp baking soda, 1 tbsp pretzel salt or coarse sea salt
Instructions
- Prep & roast sweet potato:
- Preheat oven to 400°F (200°C). Line muffin tin and roast sweet potato cubes tossed with olive oil and a pinch of salt for 15 minutes until tender and caramelized. Cool slightly.
- Mix dry ingredients:
- Whisk together flour, baking powder, baking soda, kosher salt, and smoked paprika in a large bowl.
- Prepare wet ingredients:
- Whisk eggs, milk, yogurt or sour cream, melted butter, and honey in another bowl until smooth.
- Combine and fold:
- Add wet to dry ingredients and stir gently. Fold in roasted sweet potato, grated cheddar, and cubed cream cheese.
- Fill muffin tin:
- Divide batter evenly among cups.
- Add pretzel topping:
- Dissolve baking soda in water. Brush muffin tops with solution and sprinkle with pretzel salt or coarse sea salt.
- Bake:
- Bake for 20–25 minutes until golden; toothpick should come out clean.
- Cool & serve:
- Cool in pan 5 minutes, transfer to wire rack to finish cooling. Enjoy warm or at room temperature.
Save The kids love helping brush the soda water on top before baking—it’s a fun step that gives these muffins their pretzel-like finish.
Required Tools
You’ll need a muffin tin, mixing bowls, whisk, baking sheet, pastry brush, and a wire rack for these muffins.
Nutritional Information
Each muffin provides about 210 calories, 10 g fat, 23 g carbohydrates, and 6 g protein.
Serving Ideas
Serve warm for breakfast, or as a snack with mustard or alongside a light salad for brunch.
Save Let the muffins cool before enjoying so the flavors and textures settle. Store leftovers in an airtight container for up to two days.
Cooking Guide
- → How do I achieve a pretzel-like topping?
Brush each muffin with baking soda solution before sprinkling with coarse salt to create a salty, golden crust reminiscent of pretzels.
- → Can I substitute sweet potato?
Yes, butternut squash can be swapped for sweet potato. Roast it similarly for best texture and flavor in your muffins.
- → What makes the muffins fluffy?
A combination of baking powder, baking soda, eggs, and yogurt or sour cream ensures a light and tender crumb.
- → Are these muffins vegetarian?
Yes, they contain dairy and eggs but no meat, making them suitable for a vegetarian diet.
- → Can I add extra ingredients for flavor?
Chopped chives or fresh thyme can be tossed into the batter for a bold, aromatic twist.
- → How are the cream cheese pockets maintained?
Keep cream cheese cubes cold until folding into the batter, which preserves pockets of creamy texture as the muffins bake.