Marshmallow Swirl Sweet Potato Muffins
Filled with sweet potato and your favorite fall spices these tender, marshmallow swirl muffins are meant for early autumn. Great for breakfast, snacking and making ahead these flavorful muffins bake up perfectly and stay soft for days.
Ingredients
- 1 cup mashed sweet potato cooled
- 1/2 cup olive oil extra virgin
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla pure
- 1 1/3 cup all-purpose flour unbleached
- 1 tsp baking powder fresh
- 1 tsp baking soda fresh
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp sea salt fine
- 1/2 cup marshmallow fluff
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
- In a large bowl, whisk together sweet potato, olive oil, sugars, eggs and vanilla until well combined. Set aside.
- In a separate bowl, add flour, baking powder, baking soda, spices and salt. Whisk to combine.
- Add dry ingredients to wet ingredients, then stir with a spoon until just combined. Do not overmix.
- Distribute sweet potato batter evenly among 12 muffin cups.
- Top each muffin cup with 2 teaspoons of marshmallow fluff then swirl with a toothpick.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Cool muffins in pan for 10 minutes then transfer to a wire rack to cool completely.
- Cover and store leftovers at room temperature up to 3 days.