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Baking recipe · from the recipe book

Cheddar Herb Muffins with Sweet Potato

Tender, golden muffins with pockets of melted sharp cheddar, soft roasted sweet potato, fresh thyme-and-rosemary aroma and a crisp cheesy top.

Cheddar Herb Muffins with Sweet Potato

Ingredients

  • 1½ medium200 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2¼ tsp10 gOlive oil
  • 2 cups260 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp3 gGarlic powder
  • 1⅓ cups shredded160 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced
  • 1 cup240 gPlain yogurt, low-fat
  • ⅓ cup (80 ml)80 gMilk, 2%
  • 2 large100 gEggs
  • ⅓ cup75 gUnsalted buttermelted and slightly cooled

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the sweet potato with the olive oil on the baking sheet and roast for 15 to 18 minutes, until tender and browned at the edges; let cool for 10 minutes.
  3. Lower the oven to 400°F (200°C) and line or grease a 12-cup muffin tin.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, thyme, rosemary and garlic powder.
  5. Divide the cheddar: set aside one quarter for the tops, and toss the remaining three quarters into the flour mixture along with the green onion and the cooled sweet potato.
  6. In a second bowl, whisk the yogurt, milk, eggs and melted butter until smooth.
  7. Pour the yogurt mixture into the flour mixture and fold gently just until no dry flour remains; the batter will be thick and lumpy.
  8. Divide the batter among the muffin cups and sprinkle the reserved quarter of the cheddar over the tops.
  9. Bake for 18 to 22 minutes, until the tops are golden and a toothpick in the center comes out clean.
  10. Cool in the tin for 5 minutes, then move the muffins to a rack to cool at least 10 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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