These Japanese Sweet Potato and Sesame Muffins are soft, sweet, and oh-so-tasty! Made with fluffy sweet potatoes and sprinkled with crunchy sesame seeds, they’re a delightful treat.
I love how these muffins are perfect for breakfast or a snack. Whenever I bake them, the sweet potato smell fills my kitchen, and it feels like a warm hug! 🥰
Key Ingredients & Substitutions
Japanese Sweet Potato: These potatoes are creamy and sweet. If you can’t find them, try orange sweet potatoes or even butternut squash for a similar flavor.
Flour: All-purpose flour is great, but you can use whole wheat flour for extra fiber. If you’re gluten-free, almond or oat flour can work too, though it might change the texture a bit.
Yogurt/Sour Cream: I love using Greek yogurt for some extra protein, but any plain yogurt or sour cream will do. Dairy-free options like coconut yogurt can also work here!
Sugar: Adjust the sweetness according to your taste. You could swap in maple syrup or honey, but remember to decrease the liquid in the recipe slightly.
How Do I Get My Muffins to Rise and Stay Moist?
The key to fluffy muffins is using the right technique! Don’t overmix your batter after combining wet and dry ingredients. It’s okay to have some lumps!
- Preheat your oven properly so the muffins start baking immediately.
- Don’t skip the baking powder and baking soda; they help the muffins rise.
- Letting the batter sit can lead to less rise, so bake it soon after mixing.
With these tips, you’ll have tall, moist muffins every time! Enjoy testing out this recipe and making it your own!
How to Make Japanese Sweet Potato and Sesame Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked Japanese sweet potato, mashed (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp black sesame seeds, plus extra for topping
- 2 tbsp white sesame seeds, plus extra for topping
- 1/3 cup granulated sugar (adjust to taste)
- 1/2 cup plain yogurt or sour cream
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (adjust for batter consistency)
- Optional: small chunks of cooked sweet potato to mix in and decorate on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 20-25 minutes for baking. In total, you will spend around 45 minutes from start to finish. Plus, a little cooling time before serving, but the delightful aroma will totally be worth it!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease or line a 12-cup muffin tin with paper liners, so your muffins do not stick!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and both black and white sesame seeds. This helps evenly distribute the baking powder and the delicious sesame seeds throughout the muffins.
3. Combining Wet Ingredients:
In a large bowl, combine the mashed Japanese sweet potato, sugar, yogurt (or sour cream), oil (or melted butter), eggs, and vanilla extract. Mix everything well until it’s smooth and creamy.
4. Creating the Batter:
Now, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix! If the batter looks too thick, add a little milk to get a nice scoopable consistency.
5. Adding Texture:
If you’d like, fold in some small chunks of cooked sweet potato to give your muffins extra texture and taste!
6. Filling the Muffin Cups:
Spoon the muffin batter into the prepared cups, filling each about 3/4 full. This way they have room to rise without overflowing.
7. Topping with Sweet Potato and Seeds:
For the finishing touch, press a small chunk of sweet potato into the center of each muffin and sprinkle the tops generously with the mixed black and white sesame seeds. This creates a beautiful look and adds flavor, too!
8. Baking Time:
Place your muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Your kitchen will start to smell lovely!
9. Cooling Off:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps keep them from getting soggy on the bottom.
10. Serve and Enjoy!
Your Japanese Sweet Potato and Sesame Muffins are ready to be enjoyed! Serve them warm or at room temperature. They go perfectly with a cup of tea or coffee!
Happy baking and enjoy your delicious treats!
Can I Use Other Types of Sweet Potatoes?
Absolutely! While Japanese sweet potatoes are ideal for their sweetness and texture, you can use orange sweet potatoes or even butternut squash as alternatives. Just ensure they are cooked and mashed before adding them to the batter.
How Can I Make These Muffins Dairy-Free?
To keep this recipe dairy-free, substitute plain yogurt with a dairy-free yogurt option like coconut or almond yogurt, and use a plant-based milk such as almond or oat milk instead of regular milk.
What If I Don’t Have Sesame Seeds?
If sesame seeds aren’t available, you can leave them out entirely or try replacing them with poppy seeds or chopped nuts for some added crunch. The muffins will still turn out delicious!
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat in the microwave for a warm treat!
