Pin it Delightful mini muffins made with sweet potato and cream cheese, served on skewers for a fun and tasty treat. Perfect for snacks, brunch, or parties, these skewers add a playful twist to classic flavors.
I first made these sweet potato muffin skewers for a family brunch, and everyone loved how easy they were to grab and go. The creamy filling was a big hit with both kids and adults.
Ingredients
- Sweet Potato Muffins: 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 (muffin batter): 1 tsp
- Cream Cheese Filling: 4 oz (115 g) cream cheese, softened
- Powdered Sugar: 2 tbsp
- Vanilla Extract (filling): 1/2 tsp
- To Assemble: 4 wooden skewers
- Optional for Dusting: Ground cinnamon or powdered sugar
Instructions
- Prepare 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:
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Bake Muffins:
- Spoon batter into prepared mini muffin tin, filling each cup about 3/4 full. Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let muffins cool completely on a wire rack.
- Prepare Filling:
- Beat together cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Slice Muffins:
- Once cooled, 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. Replace the top to sandwich the filling.
- Assemble Skewers:
- Thread 4 cream cheese-filled mini muffins onto each wooden skewer.
- Finish:
- Optional: Lightly dust with ground cinnamon or powdered sugar before serving.
Pin it The kids love helping to thread the muffins onto skewers during holidays. It turns snack time into something special for the whole family.
Serving Suggestions
Serve these muffin skewers with coffee, chai tea, or a semi-sweet white wine like Riesling for an elevated brunch or party treat.
Variations
For extra flavor, add a pinch of ginger or orange zest to the muffin batter, or use a gluten-free flour blend to make the muffins suitable for more diets.
Allergen & Nutrition Info
Each filled muffin has about 110 calories, 5 g fat, 15 g carbohydrates, and 2 g protein. Check ingredient labels if serving guests with dietary restrictions.
Pin it These sweet potato muffin skewers are sure to delight guests at any event. They are playful to look at and delicious to eat!
Recipe FAQs
- → Can I use regular-sized muffin tins?
Mini muffin tins work best for skewering, but you can use regular tins—just serve filled halves as bite-size snacks.
- → How do I prevent muffins from becoming dry?
Use cooked mashed sweet potato and avoid overmixing the batter to keep muffins moist and tender.
- → What can I substitute for cream cheese filling?
Try mascarpone, whipped ricotta, or a nut butter for a different but flavorful filling option.
- → Are these suitable for gluten-free diets?
Yes, replace all-purpose flour with a gluten-free blend to make them suitable for gluten-free diets.
- → How do I make these ahead for parties?
Bake muffins and prepare filling in advance. Assemble and skewer up to a few hours before serving for freshness.
- → Can I add extra spices to the muffins?
Absolutely! A pinch of ginger, orange zest, or cardamom can add brightness and extra flavor.