Save Light and fluffy muffins bursting with the natural sweetness of Japanese sweet potatoes, these treats feature a crispy golden topping for an irresistible texture. Perfect for breakfast or as a satisfying snack any time of day.
I first discovered Japanese sweet potatoes at a local farmer's market. Their gentle sweetness gives these muffins a unique flavor my family requests again and again.
Ingredients
- Sweet Potato: 1 medium Japanese sweet potato (about 300 g) peeled and diced
- Muffin Batter: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 tsp baking powder, ½ tsp salt, ½ cup (120 ml) whole milk, ½ cup (120 ml) vegetable oil, 2 large eggs, 1 tsp vanilla extract
- Topping: 2 tbsp turbinado sugar (for crunch), 1 tbsp unsalted butter melted, 1 tbsp black sesame seeds (optional)
Instructions
- Prepare Baking Equipment:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cook Sweet Potatoes:
- Steam or microwave the diced sweet potato for 5–7 minutes until fork-tender. Let cool slightly.
- Make Batter:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, oil, eggs, and vanilla extract until smooth.
- Combine Mixtures:
- Add wet ingredients to dry ingredients. Stir until just combined; do not overmix.
- Fold in Sweet Potato:
- Gently fold in the cooked sweet potato cubes.
- Fill Muffin Cups:
- Divide batter evenly among the prepared muffin cups.
- Add Topping:
- Brush muffin tops with melted butter, sprinkle with turbinado sugar, and add black sesame seeds if using.
- Bake:
- Bake for 22–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Save My kids love helping sprinkle the crunchy topping before baking and sampling the sweet potato pieces warm from the oven together on chilly mornings.
Nutritional Information
Each muffin contains approximately 210 calories, 7 g total fat, 34 g carbohydrates, and 3 g protein.
Recipe Variations
Swap in part whole wheat flour for more fiber, or add a sprinkle of cinnamon or nutmeg for a warm spice note.
Serving Suggestions
Serve these muffins warm with a pat of butter or drizzle of honey for a simple upgrade.
Save Enjoy these sweet potato muffins fresh out of the oven or store for easy weekday breakfasts. Their crisp tops and tender crumb will make them a family favorite.
Recipe FAQ
- → What type of sweet potato is best?
Use Japanese sweet potato for its natural sweetness and firm texture, which holds up well in baking.
- → Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend. Ensure all other ingredients are gluten-free too.
- → How can I add extra flavor?
Add ¼ tsp cinnamon or nutmeg to the batter for a warm spice hint that pairs well with sweet potato.
- → Is it necessary to use black sesame seeds?
No, black sesame seeds are optional but add appealing crunch and visual interest to the muffins.
- → Can muffins be frozen?
Yes, cool completely and store in an airtight container. Freeze for up to 2 months and thaw before serving.
- → Is it possible to replace vegetable oil?
You may use melted butter or a neutral oil like canola for a slight flavor change and similar texture.