Transform your leftover casserole into Sweet Potato Casserole Muffins. These homemade flavorful muffins are a wonderful way to start the day.
Cuisine
American Southern
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings12muffins
AuthorRenee
Ingredients
For the muffins:
1/2cupunsalted butterat room temperature
3/4cupgranulated sugar
2eggsat room temperature
1 1/4cupsleftover sweet potato casserole filling*
5tablespoonsmilk
1 1/2cupsall-purpose flour
2teaspoonsbaking powder
1/4teaspoonsalt
1/2teaspoonground cinnamon**more or less as needed
1/4teaspoonground nutmeg
1/2cupchopped pecans
For the topping:
1tablespoonplus 1 teaspoon turbinado sugar
1/4teaspoonground cinnamon
Instructions
For the muffins:
Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addtition.
Add sweet potato casserole filling and milk and beat until combined.
Whisk together flour, baking powder, salt, cinnamon (if needed), and nutmeg in a separate bowl. Add to creamed mixture and stir until just moistened. Stir in pecans.
Divide batter evenly into muffin cups.
For the topping:
Stir together sugar and cinnamon. Sprinkle on top of batter.
Bake for 22 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
Remove muffins from pan. You may need to run a knife between the muffins and the pan to loosen the edges from the pan.
Recipe Notes
*You can make these muffins with plain baked and mashed sweet potatoes. If you do then increase the cinnamon in the batter to 1 teaspoon. **Use your judgement on how much cinnamon to add based the cinnamon flavor/seasoning of your sweet potato casserole filling.