# Components:
→ Sweet Potato
01 - 1 medium Japanese sweet potato, peeled and diced (approximately 10.5 oz)
→ Muffin Batter
02 - 2 cups all-purpose flour
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup whole milk
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
→ Topping
10 - 2 tablespoons turbinado sugar
11 - 1 tablespoon unsalted butter, melted
12 - 1 tablespoon black sesame seeds (optional)
# Directions:
01 - Preheat oven to 375°F and prepare a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Steam or microwave diced sweet potato for 5 to 7 minutes until fork-tender. Set aside to cool slightly.
03 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly distributed.
04 - In a separate bowl, whisk whole milk, vegetable oil, eggs, and vanilla extract until smooth.
05 - Pour wet mixture over dry ingredients. Stir gently until just incorporated; avoid overmixing.
06 - Carefully fold in the cooled sweet potato cubes, distributing evenly throughout the batter.
07 - Divide batter equally among muffin cups. Brush tops with melted butter, sprinkle with turbinado sugar, and add black sesame seeds if desired.
08 - Place in the oven and bake for 22 to 25 minutes until golden and a toothpick inserted into the center of a muffin comes out clean.
09 - Remove muffins from oven, let cool in the tin for 5 minutes, then transfer to a rack until completely cooled.
