Brown Butter Sweet Potato Cream Cheese Muffins
These Brown Butter Sweet Potato Cream Cheese Muffins are soft, fluffy, and perfectly spiced with cozy fall flavors. Each muffin has a tender crumb, a creamy and tangy cream cheese filling, and a buttery brown sugar pecan streusel on top for the perfect balance of texture and sweetness. They’re made with real sweet potato purée and rich brown butter, giving them a warm, nutty depth that makes every bite irresistible. Serve them warm with a cup of coffee for the ultimate cozy breakfast or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the muffins that provides structure while keeping them soft and tender.
Baking Powder: Helps the muffins rise for a light and fluffy texture.
Baking Soda: Works with the yogurt and sweet potato to give the muffins a perfect lift and soft crumb.
Cinnamon: Adds warmth and cozy spice to complement the sweet potato flavor.
Pumpkin Pie Spice: Optional, but enhances the fall flavor with hints of nutmeg, cloves, and ginger.
Salt: Balances sweetness and enhances the brown butter and spice flavors.
Salted Butter: Browned for a rich, nutty flavor that deepens the muffin’s sweetness and adds moisture.
Brown Sugar: Sweetens the batter and adds caramel-like depth that pairs perfectly with sweet potato.
Eggs: Bind the ingredients together and help create a soft, moist crumb.
Sweet Potato Purée: Adds natural sweetness, moisture, and that signature tender muffin texture.
Greek Yogurt Or Sour Cream: Keeps the muffins extra moist and soft while adding a touch of tanginess.
Vanilla Bean Paste Or Extract: Brings warmth and enhances the overall flavor of the muffins and filling.
Cream Cheese: Used for the filling to add a smooth, tangy contrast to the sweet, spiced muffin base.
Granulated Sugar: Sweetens the cream cheese filling for balance without overpowering it.
Pecans: Add crunch and buttery flavor to the brown sugar streusel topping.
Cinnamon (For Streusel): Adds spice and warmth to the crunchy topping.
Salt (For Streusel): Balances the sweetness and brings out the buttery pecan flavor.
Brown Sugar (For Streusel): Sweetens the topping and creates a caramelized, crisp texture as it bakes.
Why You’ll Love Brown Butter Sweet Potato Cream Cheese Muffins:
Soft And Fluffy Texture: Each muffin is tender, moist, and perfectly light thanks to the sweet potato purée and brown butter.
Creamy Filling: A smooth and tangy cream cheese center balances the sweetness and adds a luscious bite.
Cozy Fall Flavor: Warm spices and nutty brown butter bring out the best in sweet potato for the perfect autumn muffin.
Crunchy Streusel Topping: The brown sugar pecan streusel adds a buttery crunch that complements the soft interior.
Made With Real Sweet Potatoes: Using real purée gives natural sweetness, moisture, and rich color to the muffins.
Bakery-Worthy Look: With the cream cheese swirl and golden streusel, these muffins look as good as they taste.
Perfect For Any Time Of Day: Enjoy them warm for breakfast, as an afternoon snack, or as a sweet fall dessert.
Freezer-Friendly: They keep well for easy make-ahead breakfasts or holiday baking prep.
Crowd Favorite: Loved by both sweet potato fans and cream cheese lovers alike — the ultimate cozy bake.
Tips for Making Brown Butter Sweet Potato Cream Cheese Muffins:
Use Real Sweet Potato Purée: Make sure you’re using 100% pure sweet potato purée, not pie filling. Homemade purée (specifically roasting and then puréeing) gives the best flavor and texture.
Brown The Butter Properly: Cook the butter until golden brown and nutty, then let it cool slightly before adding to the batter to prevent curdling.
Weigh Ingredients For Accuracy: Use a kitchen scale to measure flour and sweet potato purée for consistent, bakery-style results.
Don’t Overmix The Batter: Mix until just combined to keep the muffins soft and fluffy with a tender crumb.
Fill Muffin Cups Correctly: Fill each muffin cup about halfway with batter, add a spoonful of cream cheese filling, then top with more batter and streusel.
Use The Right Pan Size: This recipe makes 12 regular-sized muffins or 6 jumbo bakery-style muffins. Adjust bake time accordingly — regular muffins take about 18–22 minutes, while jumbo muffins need around 28–30 minutes.
Check For Doneness: Muffins are done when a toothpick inserted into the outer edge (not the center cream cheese filling) comes out clean.
Cool Before Removing: Let muffins cool in the pan for at least 10 minutes before transferring to a wire rack to set the filling and prevent tearing.
Toast The Pecans For Extra Flavor: Lightly toast pecans before mixing them into the streusel for added crunch and nuttiness.
Serve Warm: These muffins are best enjoyed slightly warm when the cream cheese center is soft and creamy.
How to Store Brown Butter Sweet Potato Cream Cheese Muffins:
Room Temperature: Store muffins in an airtight container for up to 2 days. If your kitchen is warm, refrigerate instead to keep the cream cheese filling fresh.
Refrigerator: Keep muffins in an airtight container in the fridge for up to 5 days. Let them come to room temperature or warm them slightly before serving for the best texture.
Freezer: Freeze completely cooled muffins in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months.
Reheat From Frozen: Warm frozen muffins in the oven at 325°F for 10–12 minutes or microwave for 30–45 seconds until soft and warmed through.
Best Enjoyed Fresh: These muffins taste best the day they’re baked, when the streusel is crisp, and the cream cheese filling is smooth and creamy.
FAQs:
Q: Can I make these muffins ahead of time?
A: Yes, you can prepare them 1 day in advance. Store them in an airtight container at room temperature or in the refrigerator, then warm slightly before serving.
Q: Can I freeze sweet potato cream cheese muffins?
A: Yes, these muffins freeze beautifully. Once cooled, store in a freezer-safe container or bag for up to 2 months. Reheat in the oven or microwave before enjoying.
Q: Can I use canned sweet potato purée?
A: Yes, canned purée works perfectly. Just make sure it’s labeled “pure sweet potato” and not “sweet potato pie filling,” which contains added sugar and spices.
Q: Can I make these muffins dairy-free?
A: You can replace the butter with a plant-based butter substitute and the cream cheese with a dairy-free version, though the flavor and texture will vary slightly.
Q: How do I know when the muffins are done baking?
A: The tops should be golden brown, and a toothpick inserted into the outer edge (not the center cream cheese filling) should come out clean.
Q: Can I make these into jumbo muffins?
A: Yes, this recipe makes 12 regular muffins or 6 jumbo muffins. Increase the baking time for jumbo muffins to about 28–30 minutes.
Q: Can I use pumpkin instead of sweet potato?
A: Absolutely. Substitute the sweet potato purée with an equal amount of pumpkin purée for a slightly different flavor that’s just as delicious.
Q: Can I add nuts or chocolate chips?
A: Yes, chopped pecans, walnuts, or chocolate chips can be folded into the batter or added to the streusel for extra texture and flavor.
Q: Are these muffins best served warm or cold?
A: They’re best enjoyed warm or at room temperature, when the cream cheese center is creamy, and the brown sugar pecan streusel is crisp.
Love these? Check out my other fall breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these brown butter sweet potato cream cheese muffins. Happy baking!
