Chef John’s Sweet Potato Muffins

Ingredients

• Non-stick cooking spray
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 pinch freshly grated nutmeg
• 4 large eggs
• 1 1/2 cups white sugar
• 1/2 cup light brown sugar
• 1 cup vegetable oil
• 1/4 cup melted butter
• 2 cups mashed sweet potato (yams)
• 1 cup chopped pecans, plus more for topping
• 2 teaspoons demerara sugar for topping

Directions

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

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

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.

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

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.