These Japanese Sweet Potato and Sesame Muffins are a wonderful treat! They’re soft, slightly sweet, and packed with nutty sesame flavor. Perfect for breakfast or a snack!
Making these muffins is a breeze! I love how they fill the kitchen with a cozy smell while baking. Plus, they’re great warm or at room temperature—who wouldn’t enjoy that?
Key Ingredients & Substitutions
Japanese Sweet Potato: This ingredient is the star of the muffins! Its creamy texture and natural sweetness make the muffins moist. If you can’t find Japanese sweet potatoes, try using regular sweet potatoes or even pumpkin puree for a different twist.
Flour: All-purpose flour works well for this recipe. If you’re gluten-free, you can substitute it with a gluten-free all-purpose blend, though the texture might vary slightly.
Sugar: You can adjust the sugar depending on your taste. For a healthier option, consider using honey or maple syrup, but reduce the liquid in the recipe by a bit to maintain balance.
Milk: Any milk works here. You can replace it with plant-based milk like almond or oat milk if you prefer a dairy-free version.
Egg: If you’re looking for a vegan option, ground flaxseed mixed with water or a commercially available egg replacer can work well.
How Do I Get the Muffins to Rise Perfectly?
Getting your muffins to rise nicely can sometimes be tricky. Here are some simple tips to ensure great results:
- Make sure your baking powder is fresh. Old ingredients can affect the rise.
- Don’t overmix the batter. Fold ingredients together until just combined to keep the muffins light and fluffy.
- Fill the muffin tin about 3/4 full. This gives them room to rise without overflowing.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack; this helps them set without becoming gummy.
Following these tips should help you achieve perfect muffins every time! Enjoy baking!
Japanese Sweet Potato and Sesame Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked Japanese sweet potato (peeled and mashed)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar (adjust to taste)
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- ½ cup milk (or plant-based alternative)
- 1 teaspoon vanilla extract
- 2 tablespoons black sesame seeds (plus extra for topping)
- 1 tablespoon white sesame seeds (optional for topping)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes for prep time and 18-22 minutes for bake time. So, in roughly 35-40 minutes, you’ll have warm muffins fresh out of the oven!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
Begin by preheating your oven to 350°F (175°C). This ensures the muffins will bake evenly. While the oven is warming up, line a muffin tin with paper liners or grease it lightly with cooking spray or oil.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. This combination helps create that perfect muffin texture!
3. Combining the Wet Ingredients:
In another bowl, beat the large egg with vegetable oil (or melted butter), milk, and vanilla extract until everything is well combined. The wet mixture should look smooth and creamy.
4. Adding Sweet Potato:
Now, mix the mashed Japanese sweet potato into the wet mixture. It should blend in nicely, adding moisture and flavor to the muffins.
5. Bringing It All Together:
Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together until just combined, being careful not to overmix. This will help ensure your muffins stay fluffy!
6. Including Sesame Seeds:
Stir in the black sesame seeds evenly into the batter. These will add a delightful nutty flavor and texture to your muffins!
7. Filling the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This gives the muffins room to rise while baking without spilling over.
8. Topping Off:
Sprinkle a mix of black and white sesame seeds on top of each muffin for an attractive finish. It looks good and tastes great!
9. Baking:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them, and do the toothpick test—insert a toothpick into the center, and if it comes out clean, they’re ready!
10. Cooling Time:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent them from getting soggy at the bottom.
Enjoy your moist and flavorful Japanese Sweet Potato and Sesame Muffins warm or at room temperature! They’re perfect for breakfast or as a delightful snack any time of the day.
Can I Use Regular Sweet Potatoes Instead of Japanese Sweet Potatoes?
Absolutely! Regular sweet potatoes will work just fine, though the flavor and texture may be slightly different. You’ll still get deliciously moist muffins!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, consider freezing them for up to a month. Just thaw them in the fridge overnight before enjoying!
Can I Make These Muffins Vegan?
Yes! To make the muffins vegan, you can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk and oil instead of butter.
How Can I Add More Flavor to the Muffins?
Feel free to enhance the flavor with spices! Consider adding cinnamon or nutmeg to the dry ingredients. You could also fold in some chopped nuts or chocolate chips for added texture and sweetness.