These Japanese Sweet Potato and Sesame Muffins are a tasty treat that’s soft and fluffy! They have the perfect balance of sweet from the potatoes and a nutty crunch from the sesame seeds.
I love how simple they are to make! Just mix the ingredients, pour into muffin cups, and bake. They’re great for breakfast or a snack—who can resist a warm muffin? 😋
Key Ingredients & Substitutions
Japanese Sweet Potatoes: These are sweeter and creamier than regular sweet potatoes. If you can’t find them, you can substitute with regular sweet potatoes or even butternut squash for a similar texture and sweetness.
Sugar: I usually stick with granulated sugar for these muffins, but you can use honey or maple syrup for a natural sweetness. Just remember to adjust the liquid content if using liquid sweeteners.
Oil or Butter: I prefer vegetable oil for its lightness, but melted coconut oil adds a nice flavor. If you want to keep it dairy-free, go with the oil option.
Milk: Regular milk works great, but almond or oat milk can be used for a plant-based version. If you’re avoiding all dairy, it’s a perfect swap!
How Do I Get the Best Texture for My Muffins?
To achieve soft and fluffy muffins, the key is to not overmix the batter once you add the wet ingredients to the dry. Overmixing can create dense muffins, which we want to avoid!
- Mix until you just see the dry ingredients disappear, then gently fold in the mashed sweet potato and sesame seeds.
- Be cautious when filling the muffin cups; don’t fill them to the brim. Aim for about 2/3 full to allow room for rising.
- Lastly, let your muffins cool in the tin for a few minutes before transferring to a wire rack. This helps them maintain their shape.
Delicious Japanese Sweet Potato and Sesame Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 medium Japanese sweet potatoes (about 1 cup mashed)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1/2 cup milk (or plant-based milk)
- 1 tsp vanilla extract
- 1/4 cup black sesame seeds (plus extra for topping)
- 1/4 cup white sesame seeds (plus extra for topping)
- Optional: 1/2 tsp cinnamon or nutmeg for warm spice notes
How Much Time Will You Need?
You’ll need about 15 minutes of prep time and 20-25 minutes for baking. Plus, give your muffins a few minutes to cool after baking. In under an hour, you can enjoy warm, fluffy muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. Prepare your muffin tin by greasing it lightly or lining it with paper muffin liners for easier removal.
2. Prepare the Sweet Potatoes:
Peel and cut the Japanese sweet potatoes into cubes. Boil or steam them until they are tender—this takes around 15 minutes. Once cooked, drain the potatoes and mash them until smooth. Set them aside to cool slightly.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. If you’re using cinnamon or nutmeg, throw that in now to add a lovely warm flavor!
4. Combine Wet Ingredients:
In another bowl, beat the eggs lightly. Add in the vegetable oil (or melted butter), milk, and vanilla extract. Mix all these ingredients until well combined.
5. Combine Wet and Dry Mixes:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until it’s just about combined. Be careful to avoid overmixing so your muffins stay fluffy!
6. Add Sweet Potatoes and Sesame Seeds:
Now, add the mashed sweet potato and both the black and white sesame seeds into the batter. Fold everything together until evenly distributed without overmixing.
7. Fill the Muffin Cups:
Spoon the muffin batter into each cup of the prepared muffin tin, filling them about 2/3 full. This will allow room for rising.
8. Top with Sesame Seeds:
For an extra crunch, sprinkle some additional black and white sesame seeds on top of each muffin before baking.
9. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. The muffins are done when a toothpick inserted in the center comes out clean, and the tops are golden brown.
10. Cool and Enjoy:
After baking, let the muffins cool in the tin for around 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature—perfect for breakfast or a lovely snack!
These Japanese Sweet Potato and Sesame Muffins are sure to be a hit! Enjoy the delightful combination of flavors and textures!
Can I Use Regular Sweet Potatoes Instead of Japanese Sweet Potatoes?
Yes, you can! Regular sweet potatoes will work fine, but they might have a slightly different flavor and texture. Just make sure to cook them until tender before mashing.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them well to prevent freezer burn!
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use plant-based milk and oil instead of butter.
Can I Add Other Ingredients, Like Nuts or Chocolate Chips?
Yes, feel free to get creative! Adding chopped nuts, chocolate chips, or dried fruits can enhance the flavor and texture. Just be mindful to adjust the quantity so the batter doesn’t overflow in the muffin cups.
