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Alright, alright. I know what you’re thinking. And it’s totally, 100%, absolutely true. I’m very (very,very, very) guilty of abusing the brown butter. It’s a sickness! An obsession, at least. But I promise you guys, in this case, it was for you. It really just makes these muffins! I know this as a fact because originally I made this recipe with plain old room temperature butter, and well, although they were really quite good… I just knew. I knew they were missing something. And more than that. I knew what they needed. They were longing for the brown stuff. They almost demanded it. And heck, who am I to argue with muffins about the way they want their butter?
The best part about these muffins was finding out how beautifully the sweet potato and brown butter blend. They just… melt into each other like old friends catching up over coffee. It’s magical. And the crunchy granola topping helps make the lids of these sweet little babies effortlessly divine. I kind of wanted to eat ALL of the lids myself, but ya know, I didn’t. Well, not all of them. Baby steps.
If you love sweet, soft, giant muffins with awesomely crunchy lids, these are your guys!
Also, you should probably know that baking these will result in your home smelling like a little slice of heaven. It’s a total baking bonus.
Have a great weekend, you guys! xo
Brown Butter Sweet Potato Granola Muffins – Baker by Nature
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup sugar brown sugar
1 1/2 teaspoons vanilla
2 large eggs, at room temperature
1 1/4 cups plain whole milk yogurt
1 cup sweet potato puree
2 sticks (8 ounces) unsalted butter, browned
1/2 cup granola of your choice
Instructions:
Preheat oven to 375 degrees (F). Line a muffin tin with paper liners, and set aside.
In a large medium sized mixing bowl whisk together the flour, baking powder, baking soda, salt, spices, and sugar.
In a separate mixing bowl beat together the vanilla, eggs, yogurt, and sweet potato puree; mix well.
Pour the dry mixture into the wet mixture and stir 4 or 5 times, folding the mixture together with a large rubber spatula. Gently stir in the browned butter and mix until well combined. Scoop batter into prepared muffin tin, filling the molds 3/4 of the way full.
Top each muffin with 1 – 2 tablespoons of granola.
Place muffins in oven and bake for 20 – 22 minutes.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
I don’t mind your obsession at all! It produces such great muffins :))
I’m actually pretty certain that one cannot OVERuse brown butter. Not a thing.
One can definitely UNDERuse sweet potatoes and brown butter and UNDEReat fabulous muffins. That feels like my life. And I need to change it.
Girl, I am no one to throw stones at using too much browned butter…ya know why? NO SUCH THING as too much brown butter 😀
Abuse the brown butter all you want, these muffins look amazing!!
Hahaha! I love it…today, we’re both sharing obsessions involving either pumpkin or sweet potatoes and granola! Obsessions can be a good thing…especially yours with brown butter. And, these muffins look spectacularly tasty. Thanks for sharing and have a great weekend!
Brown butter and sweet potatoes, love, love, love!
These could not look any more appealing – I can’t imagine how wonderful they taste!! Great post!
I bet the browned butter is PERFECT with the sweet potato! These look ridiculously good!
Would you think I’m crazy if I told you that I’ve never had brown butter before?! Oh man, I’m so behind. But what I wouldn’t give for one of these muffins!
As much as I want to Pumpkin All The Things, I’m more about sweet potatoes this year. These look fabulous, Great job!
I am craving these muffins so bad right now, they look amazing!
Huge yes to brown butter muffins, love the granola topper!
Brown butter rocks. In fact, I think more recipes should use it since it is so awesome. Your muffins look great!
Ah! I have half a roasted sweet potato sitting in my fridge and now i know exactly what I am going to do with it.
Oh yes! Love the idea of brown butter & sweet potato. Total match made in heaven.
I love pumpkin, but I love sweet potatoes just as much! This year though, I am feeling the sweet potatoes! Pumpkins feelin a bit overworked, but trust me, there will be lots of both!!
LOVE the muffins! Send me some? Please?!?
These look so yummy! Perfect for breakfast!
I love baking with sweet potatoes! A little different than pumpkin in terms of texture, and I just love the richness it lends. These muffins, and that granola topping, the contrast of textures, YUM! Pinned!
These will be made this week. These are looking too good!
brown butter love forever!
I am just coming across your blog for the first time and I am loving scrolling through your recipes and lovely photos. Cheers!
Those look glorious, the way perfect muffins should look!
Bring on the browned butter! No complaints from me 😉