Save Tender, flaky sweet potato biscuit muffins infused with maple syrup and bourbon, topped with a crunchy cinnamon sugar crust—a delightful twist on classic biscuits, perfect for breakfast or brunch.
The first time I baked these biscuit muffins for a weekend brunch, my family was instantly hooked. The aroma of cinnamon, maple, and sweet potato filled the kitchen, making them irresistible right out of the oven.
Ingredients
- Cooked sweet potato: 1 cup mashed (about 1 large sweet potato)
- All-purpose flour: 2¼ cups
- Granulated sugar: 2 tbsp for muffins, 2 tbsp for topping
- Baking powder: 1 tbsp
- Baking soda: ½ tsp
- Fine sea salt: ½ tsp
- Ground cinnamon: 1 tsp for muffins, 1 tsp for topping
- Cold unsalted butter: ½ cup (cubed for muffins, 1 tbsp melted for topping)
- Pure maple syrup: ¼ cup
- Bourbon: 2 tbsp
- Large egg: 1
- Whole milk: ⅓ cup
Instructions
- Prepare oven and pan:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in butter:
- Add cold cubed butter to dry ingredients. Cut in using a pastry blender or your fingertips until mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, whisk together mashed sweet potato, maple syrup, bourbon, egg, and milk until smooth.
- Combine wet and dry:
- Add wet ingredients to dry mixture. Stir gently with spatula until just combined. Do not overmix. Dough should be thick and slightly sticky.
- Fill muffin tin:
- Divide dough evenly among prepared muffin cups, filling each about ⅔ full.
- Make cinnamon sugar topping:
- Mix sugar and cinnamon together for topping. Brush muffin tops with melted butter, then sprinkle generously with cinnamon sugar.
- Bake:
- Bake for 20–22 minutes, until golden brown and a toothpick inserted in center comes out clean.
- Cool and serve:
- Cool in pan for 5 minutes, then transfer to wire rack. Serve warm.
Save I love sharing these muffins with my family on chilly mornings. Watching everyone reach for seconds lets me know this recipe is a new favorite.
Required Tools
Mixing bowls, 12-cup muffin tin, pastry blender or forks, whisk, spatula, pastry brush, wire rack
Allergen Information
Contains: wheat (gluten), egg, milk, butter. Contains alcohol (bourbon), which can be substituted or omitted. Always check ingredient labels for allergens.
Nutritional Information
Per muffin: 210 calories, 8 g total fat, 32 g carbohydrates, 3 g protein
Save These muffins make any breakfast special and are perfect for impressing guests with minimal effort.
Kitchen Questions
- → How do I keep muffins tender and flaky?
Use cold butter and gently mix the dough without overworking it for a light, flaky texture.
- → Can I omit the bourbon?
Yes, you can substitute bourbon with orange juice for an alcohol-free variation without losing flavor.
- → What helps create the crunchy topping?
A mixture of cinnamon, sugar, and melted butter brushed on top creates the signature golden, crunchy crust.
- → Are these muffins best served warm?
These muffins taste best fresh from the oven, slightly cooled and optionally finished with maple syrup or butter.
- → What can I pair them with for breakfast?
Serve with hot coffee or chai for a cozy breakfast or brunch treat that balances sweetness and spice.
- → Can I make these ahead?
Yes, store muffins in an airtight container at room temperature for up to two days or freeze for longer.