Japanese Sweet Potato Muffin
I’m always looking for the perfect pastry or bread to go along with my tea. Recently, I experimented with sweet potato muffins and they turned out lovely! They’re perfect for autumn and goes well with warm green tea.
I used Japanese Satsumaimo and even added some chopped walnuts (which is optional). The only thing I’d be careful on is the amount of cake flour. I really think the weight matters. The 2 cups is a rough measurement. The measurement would come out 1 1/2 cups sometimes and at other times it was 2 1/4 cups. So use a food scale to make sure the cake flour is around 250 grams. The sweet potato muffins tasted great warm and cold, so if you’re tired of the usual muffins, give the sweet potato muffin a try!
This recipe makes 12 standard muffins
- 1 medium Japanese Satsumaimo Sweet Potato (200g)
- 1/2 cup unsalted butter (113g)
- 2/3 cup sugar (134g)
- 2 large eggs
- 2 teaspoon honey
- 1/4 cup milk
- 2 cups cake flour (250g)
- 1 teaspoon baking powder
- 1/4 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F. Lightly grease 12 muffin cups or use 12 standard muffin liners (baking cups).
- Bring water to a boil in pot. Clean 1 sweet potato. Peel the skin off and cut into cubes (slightly smaller than sugar cubes) and boil for 5 minutes. Drain water and put aside.
- Cream butter and sugar in a large mixing bowl. Lighly beat 2 eggs in a small bowl and add 1/3 of the mixture to the creamed butter and sugar. Mix well then add another 1/3 of the egg mixture. Mix well again. Add the last 1/3 of the egg mixture and mix well once more. Stir in 2 teaspoon honey.
- Mix the cake flour and baking powder, then add half the cake flour mixture and half of the milk to the large mixing bowl. Mix until all the ingredients comes together. Then add the remaining flour and milk and mix well once more.
- Use a ziploc bag or pastry bag to fill the liners about 2/3 of the way. Top each cup with the cubed sweet potatos. If you like, you can also add chopped walnuts at this point. Bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack then serve.