Best Potato Cheese Muffins Recipes

Sweet Potato Muffins With Cream Cheese Filling image

Provided by annh53182

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter, at room temperature
2 cups sucanat (organic) or 2 cups light brown sugar
4 large eggs (organic)
1 teaspoon vanilla extract (organic)
1 cup applesauce (organic)
1 1/2 cups sweet potato puree (organic)
3 cups flour (organic)
1/4 cup ground flax seeds (organic)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon (organic)
1/4 teaspoon nutmeg (organic)
4 ounces cream cheese, softened (organic)
cinnamon sugar (optional)

Steps:

Preheat oven to 350°F In the meantime, cream butter and sugar with an electric mixer. Sucanat is grainier than sugar and won't cream the same way-it'll work fine so long as the sucanat and butter are well mixed.
Add eggs, vanilla, applesauce and sweet potato to butter-sugar combo and mix well on low speed.
Combine all dry ingredients in a separate bowl. Slowly add to the wet ingredients while continuing to mix on low speed.
Fill each well of a greased, 1-ounce mini muffin tray half way. Add a ¼ tsp dollop of cream cheese on top of batter. Finish filling each well to the rim. Sprinkle each muffin with cinnamon sugar.
Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)! Sprinkle some more cinnamon sugar on top. Allow muffins to cool in tray for about 5 minutes. Finish cooling on a baking rack.

Potato Cheese Muffins image

Provided by Irmgard

Time 35m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/2 cup leftover mashed potatoes
1/2 cup shredded cheddar cheese
1/3 cup shortening, melted

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt.
In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.
Add to the dry ingredients, stirring just until moistened.
Spoon into large greased or paper-lined muffin cups, filling 3/4 full.
Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.

Nutrition Facts : Calories 217.1, Fat 9.4, SaturatedFat 3.4, Cholesterol 44.6, Sodium 397.5, Carbohydrate 27.7, Fiber 0.7, Sugar 8.6, Protein 5.5

CREAM CHEESE FILLED SWEET POTATO MUFFINS image

Provided by Teresa G. @sokygal

Number Of Ingredients 13

FILLING:
1 - 8 oz. package(s) cream cheese, softened
1/3 cup(s) granulated sugar
1 large egg
1/2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) lemon juice (may use bottled)
SWEET POTATO BATTER:
1/2 cup(s) butter or margarine, softened
1 cup(s) granulated sugar
2 large eggs
1 cup(s) sweet potatoes, cooked or canned (drained well)
1/4 cup(s) all purpose flour
1/2 teaspoon(s) baking soda

Steps:

Place oven rack in middle position and preheat oven to 350ºF.
Lightly grease muffin tin or use cupcake liners.
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.)
Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
Add eggs; beat well.
Add sweet potatoes and mix well.
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.
Spoon into prepared muffin tins to 1/2 full.
Use a spoon to make a depression in the center of each to form a "nest" or "well."
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.)
Bake in preheated oven at 350ºF for 25 minutes.
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.
Serve at room temperature or cold. Store and refrigerate in an airtight container.