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.
I first made these muffins for a weekend brunch with friends and everyone loved the combination of sweet potato and maple syrup. The cinnamon sugar topping makes each bite feel extra special.
Ingredients
- Cooked and mashed sweet potato: 1 cup (about 1 large sweet potato)
- All-purpose flour: 2¼ cups
- Granulated sugar: 2 tbsp for muffins plus 2 tbsp for topping
- Baking powder: 1 tbsp
- Baking soda: ½ tsp
- Fine sea salt: ½ tsp
- Ground cinnamon: 1 tsp for muffins plus 1 tsp for topping
- Cold unsalted butter cubed: ½ cup (1 stick) for muffins plus 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 the flour sugar baking powder baking soda salt and cinnamon.
- Add Butter:
- Add the cold cubed butter to the dry ingredients. Cut in the butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl whisk together the mashed sweet potato maple syrup bourbon egg and milk until smooth.
- Mix Dough:
- Add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined do not overmix. The dough will be thick and slightly sticky.
- Fill Muffin Tin:
- Divide the dough evenly among the prepared muffin cups filling each about ⅔ full.
- Prepare Topping:
- Mix the sugar and cinnamon together. Brush the tops of the muffins with melted butter and sprinkle generously with the cinnamon sugar.
- Bake:
- Bake for 20–22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes then transfer to a wire rack to cool slightly before serving.
Save My family loves these muffins for cozy weekend breakfasts they often ask for them with a drizzle of maple syrup and a mug of chai.
Required Tools
12-cup muffin tin mixing bowls pastry blender or forks whisk spatula pastry brush wire rack
Allergen Information
Contains wheat (gluten) egg milk (dairy) butter (dairy). Contains alcohol (bourbon); omit or substitute as needed double-check all labels for allergens.
Nutritional Information
Per muffin: 210 calories 8 g total fat 32 g carbohydrates 3 g protein.
Save Serve these biscuit muffins fresh from the oven for an irresistible breakfast treat or brunch side everyone will love.
Recipe FAQ
- → How do I achieve extra flakiness?
Use very cold butter and handle the dough gently and minimally to maintain a tender, flaky crumb.
- → Can I substitute bourbon?
Yes, orange juice is an excellent non-alcoholic option for a similar depth of flavor.
- → What’s the best way to serve them?
Warm, with added maple syrup or a pat of butter. They pair perfectly with coffee or chai.
- → How do I check when muffins are done?
Bake until golden brown; insert a toothpick in the center—if it comes out clean, they're ready to enjoy.
- → Are these vegetarian friendly?
Yes, the ingredients are suitable for a vegetarian diet and offer a hearty start to any morning.
- → Can I freeze leftover muffins?
Absolutely! Cool completely, wrap tightly, and freeze. Reheat from frozen for a fresh-tasting treat.