Save Moist, fluffy muffins featuring roasted Japanese sweet potato and a unique teriyaki glaze for a sweet-savory twist. Perfect for breakfast, brunch, or a snack with tea.
The first time I made these muffins, my family was surprised by how well the teriyaki glaze paired with sweet potatoes in a baked treat. They quickly became a staple at weekend brunch.
Ingredients
- Sweet Potatoes: 2 medium Japanese sweet potatoes (about 400 g) peeled and diced
- Teriyaki Glaze: 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp honey, 1 tbsp light brown sugar, 1 tsp toasted sesame oil
- Muffin Batter: 2 cups (250 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1/2 cup (100 g) granulated sugar, 2 large eggs, 2/3 cup (160 ml) milk, 1/2 cup (120 ml) vegetable oil, 1 tsp vanilla extract
- Topping (Optional): 1 tbsp black or white sesame seeds
Instructions
- Prepare Oven and Tray:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- Roast Sweet Potatoes:
- Place diced sweet potatoes on a baking tray. Roast for 15 minutes or until just tender. Let cool slightly.
- Make Teriyaki Glaze:
- In a small saucepan, combine soy sauce, mirin, honey, brown sugar, and sesame oil. Simmer over low heat for 2–3 minutes until slightly thickened. Toss half of the roasted sweet potatoes in the glaze. Reserve the other half for the batter.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients:
- In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract until well blended.
- Combine Wet and Dry:
- Add wet ingredients to dry ingredients and stir gently until just combined (do not overmix).
- Add Sweet Potatoes:
- Fold in the unglazed roasted sweet potatoes.
- Fill Muffin Cups:
- Divide the batter evenly among muffin cups. Top each with a few pieces of glazed sweet potato and sprinkle with sesame seeds if desired.
- Bake:
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let muffins cool in the tin for 5 minutes then transfer to a wire rack. Serve warm or at room temperature.
Save When we made this recipe for a family get-together, everyone loved pairing the muffins with green tea. The sweet and savory notes made for memorable conversation around the table.
Required Tools
Muffin tin, mixing bowls, whisk, saucepan, baking tray, wire rack
Allergen Information
Contains eggs, wheat (gluten), soy (in soy sauce), sesame (in oil and seeds). Honey is not suitable for strict vegans. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 195, Total Fat 6 g, Carbohydrates 33 g, Protein 3 g
Save Enjoy these muffins fresh for breakfast or as a comforting afternoon snack with tea. Their unique flavor always delights guests.
Recipe FAQ Section
- → Can I use regular sweet potatoes?
Yes, but Japanese sweet potatoes give a firmer texture and sweeter flavor. Adjust roasting time if needed.
- → Is there a vegan alternative for honey?
Maple syrup can be substituted for honey. Use plant-based milk to make the muffins fully vegan.
- → What pairs well with these muffins?
Green tea or light oolong complement the sweet-savory flavors. Fresh fruit and yogurt also work nicely.
- → Can I freeze the muffins?
Yes, muffins freeze up to 2 months. Thaw at room temperature or gently warm before serving.
- → How do I prevent soggy muffins?
Roasting sweet potatoes ensures less moisture. Cool before adding to batter and avoid overmixing for best texture.
- → May I add extra spices?
Try a pinch of ground ginger or cinnamon for warmth to enhance the overall flavor profile.