CHEF JOHN'S SWEET POTATO MUFFINS

Chef John's Sweet Potato Muffins image

Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.

Provided by Chef John

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g