Pin it Delightful mini muffins made with sweet potato and cream cheese, served on skewers for a fun and tasty treat. These are perfect for snacks, brunch, or parties and bring together sweet, creamy, and spiced flavors in every bite.
I made these muffin skewers for a weekend brunch, and they were a huge hit with both kids and adults. The combination of creamy filling and soft muffins made for a snack that disappeared quickly from the table.
Ingredients
- Sweet potato: 1 cup (225 g) cooked, mashed sweet potato (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 (filling): 1/2 tsp
- Wooden skewers: 4
- Optional topping: ground cinnamon or powdered sugar for dusting
Instructions
- Prepare the oven:
- 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 tin:
- Spoon batter into prepared mini muffin tin, filling each cup about 3/4 full.
- Bake muffins:
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Prepare cream cheese filling:
- Meanwhile, beat together cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Slice muffins:
- Once muffins are cool, slice each mini muffin in half horizontally.
- Fill muffins:
- Spread or pipe a small amount of cream cheese filling onto the bottom half of each muffin, then replace the top to sandwich the filling.
- Skewer muffins:
- Thread 4 cream cheese-filled mini muffins onto each wooden skewer.
- Dust and serve:
- Optional: Lightly dust with ground cinnamon or powdered sugar before serving.
Pin it One of my favorite moments came when my family tried these muffin skewers together. They loved threading the muffins themselves and picking their own toppings—cinnamon was the clear favorite.
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
Per filled muffin (approximate): 110 calories, 5 g total fat, 15 g carbohydrates, 2 g protein
Pin it Serve these sweet potato muffin skewers at your next party or brunch for a fun twist on classic mini muffins. They’re sure to be a crowd-pleasing treat!
Recipe FAQs
- → What tips make sweet potato muffins extra moist?
Use thoroughly cooked, mashed sweet potato and avoid overmixing the batter. Moistness comes from balanced wet and dry ingredients.
- → Can cream cheese filling be flavored further?
Yes! Add citrus zest, a pinch of cinnamon, or even a splash of maple syrup for extra flavor in the cream cheese filling.
- → Are skewers necessary for serving?
No, you can skip the skewers and simply serve the filled mini muffins individually. Skewers offer a novel twist for parties.
- → How should I store leftovers?
Keep filled muffins in an airtight container in the refrigerator for up to 3 days. They may be enjoyed chilled or brought to room temperature.
- → Is a gluten-free version possible?
Absolutely. Substitute a gluten-free flour blend for the all-purpose flour without affecting results.
- → Can I make these muffins ahead of time?
Yes, bake the muffins and prepare the filling in advance. Assemble and thread them onto skewers before serving.