Pin Fluffy, savory-sweet muffins featuring roasted sweet potato, tangy cream cheese, sharp cheddar, and a pretzel-inspired topping—they're perfect for snacks or brunch.
I first made these muffins for a weekend brunch with friends and was amazed at how quickly they disappeared—the pretzel topping adds such fun crunch, making each bite deliciously different.
Ingredients
- Sweet Potato: 1 cup (200 g) sweet potato, peeled and diced; 1 tsp olive oil; pinch of salt
- Dry Ingredients: 2 cups (250 g) all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 1/2 tsp smoked paprika
- Wet Ingredients: 2 large eggs; 1/2 cup (120 ml) milk; 1/4 cup (60 ml) plain Greek yogurt or sour cream; 1/4 cup (60 ml) melted unsalted butter; 2 tbsp honey
- Cheese & Cream Cheese: 1 cup (100 g) sharp cheddar cheese, grated; 4 oz (115 g) cream cheese, cubed (cold)
- Topping: 1/3 cup (80 ml) water; 1 tsp baking soda; 1 tbsp pretzel salt or coarse sea salt
Instructions
- Prepare pan & oven:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Roast sweet potato:
- Toss sweet potato cubes with olive oil and a pinch of salt. Roast on a baking sheet for 15 minutes, or until tender and lightly caramelized. Cool slightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, kosher salt, and smoked paprika.
- Mix wet ingredients:
- In another bowl, whisk eggs, milk, yogurt (or sour cream), melted butter, and honey until smooth.
- Combine wet and dry:
- Add wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in add-ins:
- Fold in roasted sweet potato, grated cheddar, and cubed cream cheese.
- Fill muffin cups:
- Divide batter evenly among muffin cups.
- Prep topping:
- Dissolve baking soda in warm water. Brush tops of each muffin generously with the baking soda solution. Sprinkle with pretzel salt or coarse sea salt.
- Bake:
- Bake for 20–25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool & serve:
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Pin 
My family loves these muffins fresh from the oven—they make excellent lunchbox treats and disappear fast at gatherings.
Required Tools
Muffin tin, mixing bowls, whisk, baking sheet, pastry brush, wire rack
Allergen Information
Contains wheat (gluten), milk, and eggs. Contains dairy and gluten; always check labels if you have allergies or intolerances.
Nutritional Information
Calories: 210, Total Fat: 10 g, Carbohydrates: 23 g, Protein: 6 g per muffin.
Pin Enjoy these muffins warm, drizzled with a little honey or dipped in mustard for a flavor boost.
Recipe Questions & Answers
- → How do I get a fluffy texture?
Mix wet and dry ingredients gently and avoid overmixing. Roasting sweet potato enhances softness.
- → Can I use butternut squash instead of sweet potato?
Yes, butternut squash works well. Roast and dice it as you would sweet potato.
- → What makes the pretzel topping?
The pretzel effect comes from brushing muffins with baking soda solution, then sprinkling coarse salt before baking.
- → Are any herbs recommended for added flavor?
Chopped chives or fresh thyme mix well into the batter for extra freshness.
- → Can these muffins be served cold or reheated?
They’re tasty both warm and at room temperature. Reheat gently for best texture.
- → What’s a good pairing for these muffins?
Serve with a light salad or enjoy alone as a snack. A side of mustard adds a tangy contrast.