Name: Chef John's Sweet Potato Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Non-stick cooking spray -; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Cinnamon - 2 teaspoons; Kosher salt - 1 teaspoon; Baking soda - 1 teaspoon; Ground ginger - ½ teaspoon; Freshly grated nutmeg - 1 pinch; Large eggs - 4; White sugar - 1 ½ cups; Light brown sugar - ½ cup; Vegetable oil - 1 cup; Melted butter - ¼ cup; Mashed sweet potato (yams) - 2 cups; Chopped pecans, plus more for topping - 1 cup; Demerara sugar for topping - 2 teaspoons

Ingredients for - Chef John's Sweet Potato Muffins

1. Non-stick cooking spray

2. All-purpose flour 2 cups

3. Baking powder 2 teaspoons

4. Cinnamon 2 teaspoons

5. Kosher salt 1 teaspoon

6. Baking soda 1 teaspoon

7. Ground ginger ½ teaspoon

8. Freshly grated nutmeg 1 pinch

9. Large eggs 4

10. White sugar 1 ½ cups

11. Light brown sugar ½ cup

12. Vegetable oil 1 cup

13. Melted butter ¼ cup

14. Mashed sweet potato (yams) 2 cups

15. Chopped pecans, plus more for topping 1 cup

16. Demerara sugar for topping 2 teaspoons

How to cook deliciously - Chef John's Sweet Potato Muffins

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.

2 . Stage

Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.

3 . Stage

In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.

4 . Stage

Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.

5 . Stage

Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.