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Japanese Sweet Potato and Sesame Muffins

Japanese Sweet Potato and Sesame Muffins for Cozy Snacking

Delicious Japanese Sweet Potato and Sesame Muffins, perfect for breakfast or a wholesome snack, catering to gluten-free and vegan diets.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Japanese Sweet Potato, mashed Adds natural sweetness and moisture; regular sweet potatoes can be used as an alternative.
  • 1 cup All-Purpose Flour Opt for gluten-free all-purpose blend for a gluten-free version.
  • 1/2 cup Sugar Sweetens the muffins; adjust based on personal preference or replace with honey.
  • 1/2 cup Milk Plant-based milk works great for a dairy-free option.
  • 1 large Egg Acts as a binder; substitute with ground flaxseed mixed with water for a vegan option.
For Flavor and Texture
  • 1 tablespoon Black Sesame Seeds Enhances flavor with a nutty richness.
  • 1 teaspoon Baking Powder Essential for helping the muffins rise.
  • 1/2 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1/4 cup Vegetable Oil or Melted Butter Adds richness and moisture.
Toppings
  • 2 tablespoons Mixed Sesame Seeds Adds an appealing crunch.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or lightly greasing each cup.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
  3. In a separate medium bowl, combine the egg, vegetable oil (or melted butter), milk, and vanilla extract. Beat until smooth.
  4. Gently fold the mashed Japanese sweet potato into the wet mixture until completely blended.
  5. Pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined.
  6. Stir in the black sesame seeds, distributing them evenly through the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  8. Sprinkle a mix of black and white sesame seeds on top of each muffin.
  9. Bake for 18-22 minutes, or until a toothpick comes out clean.
  10. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 150mgPotassium: 220mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins cater to gluten-free and vegan diets and make for a delightful snack or breakfast option.

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