These Japanese sweet potato and sesame muffins are soft and cozy, with a hint of sweetness and a lovely nutty flavor from the sesame seeds. Perfect for breakfast or a snack!
Every bite feels like a warm hug, and they make your kitchen smell amazing. I love enjoying them with a cup of tea. You will too—trust me, they’ll disappear quickly!
Key Ingredients & Substitutions
Japanese Sweet Potato: This is the star of the muffins, offering sweetness and moisture. If you can’t find Japanese sweet potatoes, regular sweet potatoes or even pumpkin puree can work as substitutes.
Flour: All-purpose flour gives the best texture. If you want a whole grain option, substitute half with whole wheat flour as mentioned. You could also use a gluten-free blend if you’re avoiding gluten.
Sugars: Brown sugar adds moisture and rich flavor. Coconut sugar is a great substitute for a more unique taste and lower glycemic index. You could also use maple syrup; just adjust the liquid amount.
Milk: Any milk will do! You can use almond or oat milk for a dairy-free version. I love almond milk for its light flavor!
How Do You Get the Perfect Muffin Texture?
Getting your muffins fluffy and not too dense is key. Here are some tips to help:
- Whisk the dry ingredients well to ensure everything is evenly mixed. This includes baking powder and baking soda, which are crucial for rising.
- Don’t overmix the batter! Mix until just combined to keep the muffins light.
- Filling the muffin cups ¾ full helps them rise evenly without spilling over.
- Let them cool slightly in the tin before moving to a rack to prevent sogginess.
By paying close attention to these steps, your muffins will come out perfectly every time!
Japanese Sweet Potato and Sesame Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup Japanese sweet potato, peeled and diced
- 1 ½ cups all-purpose flour
- ¼ cup whole wheat flour (optional for texture)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 tbsp black sesame seeds, plus extra for topping
- 1 tbsp white sesame seeds, plus extra for topping
- 2 large eggs
- ½ cup brown sugar or coconut sugar
- ½ cup milk (or plant-based milk)
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, plus a few minutes for cooling. Overall, you can expect to have delicious muffins ready in about 45-50 minutes!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
First things first! Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or use a bit of cooking spray to grease it up well. This keeps the muffins from sticking and makes cleanup easier!
2. Cooking the Sweet Potato:
Next, steam or boil the diced Japanese sweet potato until it’s nice and tender, which should take about 10-15 minutes. Once they’re soft, drain them and use a fork to mash them roughly, keeping some chunks for a delightful texture!
3. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour (if you’re using it), baking powder, baking soda, salt, ground cinnamon, and sesame seeds. This mixture creates the base for your muffins and helps them rise!
4. Preparing the Wet Ingredients:
In a separate bowl, whisk together the eggs, brown sugar, milk, oil, and vanilla extract until everything is combined and smooth. This mixture will help keep your muffins moist!
5. Combining Wet and Dry Ingredients:
Gently add the wet mixture to the dry ingredients. Stir them together just until combined—don’t overmix, or your muffins might end up dense!
6. Adding the Sweet Potato:
Now, fold in the mashed sweet potato chunks. Take your time with this and be gentle; you want to keep a nice texture!
7. Preparing for Baking:
Divide the batter evenly among the muffin cups. Fill each one about ¾ full to give them some room to rise. Then, sprinkle extra black and white sesame seeds on top of each muffin for a tasty finish!
8. Baking the Muffins:
Pop the muffin tin in the preheated oven and bake for about 18-22 minutes. They’re ready when a toothpick inserted in the center comes out clean. Yum!
9. Cooling Down:
Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps them maintain their shape and texture.
10. Enjoying Your Muffins:
Finally, serve those delightful muffins warm or at room temperature. They pair beautifully with a cup of tea or coffee for a lovely treat any time of day!
Enjoy these moist, wonderfully nutty muffins with the sweet, soft bites of Japanese sweet potato and the toasted flavor of sesame seeds!
Can I Use Regular Sweet Potatoes Instead of Japanese Sweet Potatoes?
Absolutely! Regular sweet potatoes will work just fine. They may be slightly sweeter, but the texture and flavor will still be delicious in the muffins.
Can I Make These Muffins Vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk option. The muffins will still turn out light and fluffy!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them individually or place them in a freezer bag!
Can I Add Other Ingredients?
Absolutely! You can mix in ingredients like chopped nuts, dried fruit, or chocolate chips for extra flavor and texture. Just be sure not to overload the batter to keep the muffins light!