Description
Japanese Sweet Potato and Sesame Muffins are a delightful fusion of flavors that elevate your baking game. With the sweetness of Japanese sweet potatoes and the nutty crunch of sesame seeds, these muffins are not only easy to make but also perfect for breakfast or as a snack. Their vibrant color and inviting aroma will make them a hit at any gathering. Enjoy a taste of comfort food that’s both nutritious and indulgent.
Ingredients
Scale
- 2 medium Japanese sweet potatoes, boiled and mashed
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup toasted sesame seeds (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or lining with muffin liners.
- Boil or steam sweet potatoes until tender; cool slightly before peeling and mashing.
- In a large bowl, whisk together the flour, sugar, baking powder, and half of the sesame seeds.
- In another bowl, mix the melted butter, mashed sweet potatoes, eggs, and milk until smooth. Gently combine with dry ingredients without overmixing.
- Spoon batter into muffin tins until three-quarters full; top with remaining sesame seeds.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg