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Japanese Sweet Potato and Sesame Muffins Recipe

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★★★★★

5 from 51 reviews

These Japanese Sweet Potato and Sesame Muffins combine the natural sweetness and creamy texture of steamed Japanese sweet potatoes with the nutty flavor of toasted sesame seeds. Perfectly moist and lightly spiced with cinnamon and nutmeg, these muffins make a delightful snack or breakfast treat. Enhanced with yogurt or buttermilk for tenderness and topped with extra sesame seeds for crunch, they bake to a golden finish and are optionally served with a drizzle of maple syrup or honey.

Ingredients

Scale

Sweet Potato

  • 1 cup Japanese sweet potato, peeled and diced

Dry Ingredients

  • 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)

Wet Ingredients

  • 1/2 cup plain unsweetened yogurt or buttermilk
  • 1/4 cup vegetable oil or melted butter
  • 1 large egg
  • 1 tsp vanilla extract

Additional

  • 1/4 cup toasted black and white sesame seeds (plus extra for topping)
  • Optional: 2 tbsp maple syrup or honey for drizzling or dipping

Instructions

  1. Prepping the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin paper cups to prevent sticking and make muffin removal easy.
  2. Cooking the Sweet Potatoes: Steam or boil the diced Japanese sweet potatoes until tender, about 10-15 minutes. Drain and let cool slightly before using.
  3. Mixing the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
  4. Combining the Wet Ingredients: In a separate bowl, whisk together the yogurt or buttermilk, vegetable oil or melted butter, egg, and vanilla extract until smooth.
  5. Bringing It All Together: Gently fold the wet ingredients into the dry ingredients. Stir the batter just until combined to avoid overmixing, which can make the muffins tough.
  6. Adding Sweet Potatoes and Sesame Seeds: Carefully fold the cooked sweet potato and toasted sesame seeds into the batter, distributing evenly without breaking up the sweet potato too much.
  7. Filling the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.
  8. Topping with Sesame Seeds: Sprinkle extra black and white sesame seeds on top of each muffin for a crunchy, attractive finish.
  9. Baking the Muffins: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  10. Cooling Down: Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  11. Serving Suggestion: Serve warm with a drizzle of maple syrup or honey on the side for an extra touch of sweetness.

Notes

  • Use Japanese sweet potatoes for their uniquely sweet flavor and creamy texture; regular sweet potatoes can be used but the taste will vary.
  • For vegan variation, substitute the egg with a flax egg and use plant-based yogurt and oil.
  • Be careful not to overmix the batter to keep the muffins light and fluffy.
  • Toasting the sesame seeds enhances their nutty flavor and crunch.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Reheat gently before serving to restore moistness.

Keywords: Japanese sweet potato muffins, sesame seed muffins, sweet potato baking recipe, breakfast muffins, nutty muffins, moist muffins, homemade muffins

Find it online: https://www.cheftara.com/japanese-sweet-potato-and-sesame-muffins-recipe/