Japanese Sweet Potato Muffins by @themodernnonna

32 min

6 servings

🥔

150 g

Japanese sweet potato

🥚

100 g

Eggs

🥛

80 ml

Milk

🍁

22 ml

Maple syrup

🍦

5 ml

Vanilla extract

🌾

60 g

Flour

🫙

4 g

Baking powder

🫙

2 g

Baking soda

🧂

0.5 g

Salt

  1. Preheat
    • Japanese sweet potato

    Preheat the oven to 400°F (205°C). Roast the Japanese sweet potato until completely soft, about 60 minutes.

  2. Cool
    • Japanese sweet potato

    Let the roasted sweet potato cool enough to handle. Scoop out and mash 3/4 cup (150 g) of the flesh until smooth.

  3. Reduce

    Reduce the oven temperature to 350°F (175°C). Lightly grease or line a 6-cup muffin tin.

  4. Add
    • Japanese sweet potato
    • egg
    • milk

    Add 2 eggs, 1/3 cup (80 ml) milk, 1 to 2 tablespoons maple syrup, and 1 teaspoon vanilla extract to the mashed sweet potato. Stir until evenly combined.

  5. Add
    • all-purpose flour
    • Salt

    Add 1/2 cup (60 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Fold just until no dry flour remains.

  6. Fold
    • ground cinnamon

    Fold in a pinch of ground cinnamon if using. Avoid overmixing the muffin batter.

  7. Divide

    Divide the batter among 6 muffin cups, filling each cup about three-quarters full. Smooth the tops gently.

  8. Bake

    Bake at 350°F (175°C) until the muffins are set and a toothpick comes out clean, 18 to 22 minutes. Transfer the muffins to a cooling rack.

  9. Cool

    Cool the muffins for at least 10 minutes before serving. Serve one muffin per portion.

Japanese Sweet Potato Muffins by @themodernnonna

32 min

6 servings

🥔

150 g

Japanese sweet potato

🥚

100 g

Eggs

🥛

80 ml

Milk

🍁

22 ml

Maple syrup

🍦

5 ml

Vanilla extract

🌾

60 g

Flour

🫙

4 g

Baking powder

🫙

2 g

Baking soda

🧂

0.5 g

Salt

Preparation Steps

  1. Step 1/9

    Preheat the oven to 400°F (205°C). Roast the Japanese sweet potato until completely soft, about 60 minutes.

    🥔Japanese sweet potato
    ✨cooling rack

  2. Step 2/9

    Let the roasted sweet potato cool enough to handle. Scoop out and mash 3/4 cup (150 g) of the flesh until smooth.

    🥔Japanese sweet potato
    🥣mixing bowl
    🍴fork
    🥄measuring cups

  3. Step 3/9

    Reduce the oven temperature to 350°F (175°C). Lightly grease or line a 6-cup muffin tin.

    🧁muffin tin

  4. Step 4/9

    Add 2 eggs, 1/3 cup (80 ml) milk, 1 to 2 tablespoons maple syrup, and 1 teaspoon vanilla extract to the mashed sweet potato. Stir until evenly combined.

    🥔Japanese sweet potato
    🥚egg
    🥛milk
    🍁maple syrup
    🍦vanilla extract
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄rubber spatula

  5. Step 5/9

    Add 1/2 cup (60 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Fold just until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄rubber spatula

  6. Step 6/9

    Fold in a pinch of ground cinnamon if using. Avoid overmixing the muffin batter.

    🪵ground cinnamon
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/9

    Divide the batter among 6 muffin cups, filling each cup about three-quarters full. Smooth the tops gently.

    🧁muffin tin
    🥄rubber spatula

  8. Step 8/9

    Bake at 350°F (175°C) until the muffins are set and a toothpick comes out clean, 18 to 22 minutes. Transfer the muffins to a cooling rack.

    🧁muffin tin
    ✨cooling rack

  9. Step 9/9

    Cool the muffins for at least 10 minutes before serving. Serve one muffin per portion.

    ✨cooling rack

Composition

Ingredients

Types

Vegetables, Eggs, Dairy, Sweeteners, Flavorings, Leavening agents, Seasonings

Ingredients

Japanese sweet potato, Eggs, Milk, Maple syrup, Vanilla extract, Flour, Baking powder, Baking soda, Salt

Notes

Japanese sweet potato (cooked and mashed), Milk (any kind), Maple syrup (or honey), Flour (all-purpose or oat), Salt (plus cinnamon, optional)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, No added oil, Butter-free

Calories

97 kcal

Macro nutrients

Protein: 3.2g, Carbohydrates: 16.5g, Dietary fiber: 1.1g, Total sugars: 5.8g, Fat: 1.7g, Saturated fat: 0.5g

Nutritional Information

Minerals

Potassium: 130mg, Calcium: 45mg, Iron: 0.7mg, Sodium: 135mg

Vitamins

Vitamin A: 200mcg RAE, Vitamin C: 2mg, Vitamin B12: 0.2mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

22 minutes

Overall

32 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

muffin tin, mixing bowl, fork, measuring cups, measuring spoons, rubber spatula, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Snack, Dessert, Breakfast

Occasions

Breakfast, Meal prep, Afternoon snack, Lunchbox

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Japanese, American

Geographic

Japan, Asia

Various

Aspect

Texture

Fluffy, Moist, Tender, Soft

Flavors

Naturally sweet, Nutty, Earthy, Warm spice, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled muffins in an airtight container,Keep in a cool, dry place), fridge : 5 days (Store in an airtight container,Place paper towel in the container to absorb excess moisture), freezer : 3 months (Wrap muffins individually,Store in a freezer-safe airtight bag or container,Thaw at room temperature or reheat before serving)