These Japanese sweet potato and sesame muffins are a tasty treat! They blend the natural sweetness of sweet potatoes with the nutty flavor of sesame seeds.
They’re soft and moist, making them perfect for breakfast or a snack. I love enjoying them warm with a little butter—yum! Plus, they’re great for sharing with friends! 🥰
Key Ingredients & Substitutions
Japanese Sweet Potato: These are sweet and creamy. If you can’t find them, regular sweet potatoes or even butternut squash can work as alternatives. Just adjust cooking time accordingly!
All-purpose Flour: This is standard for muffins, but you can use whole wheat flour for added fiber, or a gluten-free blend if needed. Just expect the texture to be slightly different.
Brown Sugar: It brings lovely moisture and richness. You can substitute it with coconut sugar for a healthier option or white sugar if that’s all you have!
Yogurt/Buttermilk: Adds moisture and tenderness. You can replace it with non-dairy yogurt or any milk mixed with a little vinegar to mimic buttermilk.
Sesame Seeds: These give a nutty flavor. If you’re out, pumpkin seeds or even chopped nuts can create a delightful crunch in your muffins.
How Do You Ensure the Muffins are Moist and Tender?
A common concern is achieving moist muffins. The key lies in a few main techniques:
- Don’t Overmix: Mix just until combined. Overmixing makes muffins tough.
- Cooked Sweet Potatoes: Make sure they’re tender before adding them to the batter. This ensures even distribution and moisture.
- Check for Doneness: Bake until a toothpick inserted comes out clean. This prevents dryness from overbaking.
Following these tips will help you achieve soft, moist muffins that are sure to please!
Japanese Sweet Potato and Sesame Muffins
Ingredients You’ll Need:
- 1 cup Japanese sweet potato, peeled and diced
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup plain unsweetened yogurt or buttermilk
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup toasted black and white sesame seeds (plus extra for topping)
- Optional: 2 tbsp maple syrup or honey for drizzling or dipping
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time, plus an additional 20-25 minutes for baking. After that, allow the muffins to cool for about 5 minutes before serving. So, in total, you’re looking at around 40-45 minutes to create these yummy treats!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 12-cup muffin tin or line it with muffin paper cups. This will help your muffins come out easily once they’re baked!
2. Cooking the Sweet Potatoes:
Next, take your diced Japanese sweet potato and steam or boil them until they’re tender. This should take about 10-15 minutes. Once they’re cooked, drain the water and let them cool slightly.
3. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything is evenly mixed for the best results!
4. Combining the Wet Ingredients:
In another bowl, mix together the yogurt (or buttermilk), vegetable oil (or melted butter), egg, and vanilla extract until well combined. This will help to add moisture and flavor to your muffins.
5. Bringing It All Together:
Now gently fold the wet ingredients into the dry ingredients. Stir just until everything is combined—be careful not to overmix it! Overmixing can make your muffins tough.
6. Adding Sweet Potatoes and Sesame Seeds:
Gently fold the cooked sweet potato and toasted sesame seeds into the batter, making sure they are evenly distributed throughout the mixture.
7. Filling the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise!
8. Topping with Sesame Seeds:
Sprinkle some extra black and white sesame seeds on top of each muffin for a beautiful and delicious finish.
9. Baking the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. You want them golden and fully cooked!
10. Cooling Down:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Serving Suggestion:
Enjoy these muffins warm, drizzled with a little maple syrup or honey on the side for an extra treat if you like! They are delicious any time of day!
Enjoy your moist and flavorful muffins that blend the sweet earthiness of Japanese sweet potatoes with the nutty crunch of sesame seeds! 🥰
Can I Use Different Types of Sweet Potatoes?
Absolutely! While Japanese sweet potatoes add a unique flavor, you can substitute them with regular sweet potatoes or even butternut squash. Just ensure that they are cooked until tender before adding to the batter.
Can I Make These Muffins Gluten-Free?
Yes! To make gluten-free muffins, simply replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are also gluten-free.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months. Just thaw them at room temperature or warm them in the oven before serving!
Can I Add Other Ingredients to the Muffins?
Definitely! Feel free to mix in ingredients like chocolate chips, nuts, or dried fruits to customize your muffins. Just be cautious not to overwhelm the batter with too many add-ins, as it can affect their texture.