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, midday snacking and also making ahead, these flavorful muffins bake up perfectly and stay soft for days.
Let’s talk muffin tops.
Two words that used to be associated with the tastiest part of a muffin are now slang for squeezing into a pair of too-tight, hip-hugging pants. The paradox of skinny jeans is they make all the fat in a woman’s belly bulge over the top of her waistband like a baked muffin over the top of its wrapper.
Obviously it’s a confectionery metaphor we could do without.
Arguably crummier than a muffin top is a stud muffin top, when the same, belly-busting affliction is suffered by a hot guy. Then there’s the worst-of-the-worst: the English muffin top, a euphemism for visible nooks and crannies in the fat overflow. I’m still deciding who should be more offended by that, the British or the Thomas’ English muffin makers.
Regardless, protruding midriffs have given muffin tops a bad name. If you’re wiggling and jiggling into jeans that are three sizes too small, don’t be surprised when your stomach looks like a mushroom cloud after an atomic bomb detonation. I’m not preaching, I literally had to be cut out of a pair of pants that squeezed me tighter than a boa constrictor.
We’re all guilty of paying the price for fashion, but the buck stops here. Today’s the day we say no to skinny jean muffin tops and yes to the muffin tops on these Marshmallow Swirl Sweet Potato Muffins. I mean, have you seen the sweet, gooey swirl on these muffins? They are a sugary work of art if I do say so myself–and I most certainly do.
If you’re a fanatic for pumpkin muffins, you’ll love these similarly flavored, but even more delicious sweet potato muffins. Filled with fresh sweet potato and your favorite fall spices these tender, marshmallow swirl muffins are meant for early autumn. Great for breakfast, midday snacking and also making ahead, these flavorful muffins bake up perfectly and stay soft for days.
- 12 servings
- Prep time: 15 Minutes|Cook time: 15 Minutes|Total time: 30 Minutes
- Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
- In a large bowl, whisk together sweet potato puree, olive oil, sugars, eggs and vanilla until well combined.
- Add dry ingredients to a separate bowl and stir to combine.
- Add dry ingredients to sweet potato mixture and stir with a wooden spoon until just combined. Do not overmix.
- Distribute sweet potato batter evenly among muffin cups.
- Top each muffin cup with two teaspoons of marshmallow fluff and swirl with a toothpick.
- Bake for 15 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.
- Store covered at room temperature or refrigerate for up to 3 days.
- To make your own sweet potato puree, pierce a sweet potato all over with a fork then bake at 400 degrees for 45 minutes. After cooling, scoop out flesh, mash and measure 1 cup before adding to muffin batter.
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