Pin Delightful mini muffins made with sweet potato and cream cheese, served on skewers for a fun and tasty treat—perfect for snacks, brunch, or parties.
I first made these muffin skewers for a casual brunch when my friends came over at short notice. The skewered muffins were a hit—everyone loved picking up a treat and the creamy filling made them extra special.
Ingredients
- Cooked mashed sweet potato: 1 cup (225 g), from about 1 medium sweet potato
- All-purpose flour: 1 cup (125 g)
- Brown sugar: 1/2 cup (100 g)
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Vegetable oil: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Cream cheese: 4 oz (115 g), softened
- Powdered sugar: 2 tbsp
- Vanilla extract (for filling): 1/2 tsp
- Wooden skewers: 4
- Optional dusting: ground cinnamon or powdered sugar
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (180°C). Grease a mini muffin tin or line with mini muffin papers.
- Mix dry ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients:
- In another bowl, combine mashed sweet potato, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Combine wet and dry:
- Add wet ingredients to dry ingredients. Stir until just combined: do not overmix.
- Fill muffin tin:
- Spoon batter into prepared tin, filling each cup about 3/4 full.
- Bake:
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Make filling:
- Meanwhile, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Fill muffins:
- Once muffins are cool, slice each mini muffin in half horizontally. Spread or pipe cream cheese filling onto the bottom half, then replace the top.
- Skewer:
- Thread 4 cream cheese-filled mini muffins onto each wooden skewer.
- Finishing touch:
- Optional: lightly dust with ground cinnamon or powdered sugar before serving.
Pin These muffin skewers are now a favorite for our weekend brunches—my kids love helping thread the muffins and dusting them with sugar. It brings the family together every time we bake them!
Required Tools
Mixing bowls, whisk, mini muffin tin, electric mixer or hand whisk, wooden skewers, wire rack, spatula
Allergen Information
Contains: wheat (gluten), eggs, milk (cream cheese). May contain traces of nuts if using shared kitchen equipment. Always check ingredient labels if serving to those with allergies.
Nutritional Information
Approximate values per filled muffin: 110 calories, 5 g total fat, 15 g carbohydrates, 2 g protein
Pin For best results, serve the skewers fresh and slightly chilled. They stay moist and flavorful up to two days when stored in an airtight container.
Recipe Q&A
- → Can I use gluten-free flour for this dish?
Yes, you can substitute a gluten-free flour blend to make these sweet potato muffins suitable for gluten-sensitive guests.
- → What is the best way to prepare sweet potato?
Cook the sweet potato by boiling, roasting, or steaming until tender, then mash until smooth for best muffin texture.
- → How do I keep mini muffins moist?
Using mashed sweet potato, proper measuring, and not overmixing the batter help maintain a moist and tender crumb.
- → Can I make these ahead of time?
Yes, bake muffins and prepare the filling in advance; assemble on skewers before serving for freshness and presentation.
- → Are there flavor variations?
Add ginger or orange zest to the batter for a citrusy or spicy twist, or top with cinnamon for extra warmth.
- → What beverages complement these muffins?
Pair with coffee, chai tea, or a semi-sweet white wine like Riesling to enhance the flavors of the muffins.
