Save Light and fluffy, these crispy Japanese sweet potato muffins combine the natural sweetness of Japanese sweet potatoes with a golden crispy topping. They are perfect for breakfast or as a delicious snack any time of day.
I first made these muffins when my family craved something warm and comforting but with a unique twist. The Japanese sweet potato brought a delicate sweetness, and the crispy sugar topping was a hit with everyone.
Ingredients
- Sweet Potato: 1 medium Japanese sweet potato (about 300 g), peeled and diced
- Muffin Batter: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 tsp baking powder, ½ tsp salt, ½ cup (120 ml) whole milk, ½ cup (120 ml) vegetable oil, 2 large eggs, 1 tsp vanilla extract
- Topping: 2 tbsp turbinado sugar (for crunch), 1 tbsp unsalted butter, melted, 1 tbsp black sesame seeds (optional)
Instructions
- Prepare Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cook Sweet Potato:
- Steam or microwave the peeled and diced sweet potato for 5–7 minutes until fork-tender. Let cool slightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, oil, eggs, and vanilla extract until smooth.
- Combine Batter:
- Add wet ingredients to dry ingredients. Stir just until combined. Do not overmix.
- Fold in Sweet Potato:
- Gently fold in the cooked sweet potato cubes.
- Portion Batter:
- Divide batter evenly among muffin cups.
- Add Topping:
- Brush muffin tops with melted butter, sprinkle with turbinado sugar, add black sesame seeds if desired.
- Bake:
- Bake for 22–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool:
- Cool in tin 5 minutes, transfer to rack to cool completely.
Save My family loved sharing these muffins on a chilly morning with hot tea. Seeing the golden crisp topping disappear in seconds is a warm memory I treasure.
Required Tools
Muffin tin, mixing bowls, whisk, steamer or microwave-safe bowl, measuring cups and spoons, pastry brush
Allergen Information
Contains eggs, wheat (gluten), and dairy (butter, milk). Always check packaging for cross-contamination risks.
Nutritional Information (per muffin)
Calories: 210, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 3 g
Save Enjoy these muffins fresh from the oven with a pat of butter or a drizzle of honey. They freeze well for future snacking.
Recipe Guide
- → Can I substitute regular sweet potatoes?
Yes, regular sweet potatoes work well, but Japanese sweet potatoes offer a unique natural sweetness and creamy texture.
- → How do I achieve the crispiest topping?
Brushing melted butter and sprinkling turbinado sugar on top creates a crisp, golden finish. Black sesame seeds add extra crunch.
- → Can these muffins be made gluten-free?
Use a gluten-free flour blend in place of all-purpose flour. Be sure to check all ingredients for gluten cross-contamination.
- → What is the best way to cook sweet potato for muffins?
Steam or microwave diced sweet potato until fork-tender, ensuring they remain moist and easy to fold into the batter.
- → Are there variations for extra flavor?
Add cinnamon, nutmeg, or swap a portion of flour with whole wheat for deeper flavor and more nutrients.
- → How should I store leftover muffins?
Cool completely, then store in an airtight container at room temperature for up to three days or freeze for longer freshness.