Pin Recipe 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, the aroma from roasting sweet potatoes filled my kitchen and brought my family eager to taste. The glossy teriyaki glaze is a surprising twist that makes these treats incredibly memorable.
Ingredients
- Japanese sweet potatoes: 2 medium, about 400 g, peeled and diced
- Soy sauce: 2 tbsp for teriyaki glaze
- Mirin: 2 tbsp for teriyaki glaze
- Honey: 2 tbsp, or substitute maple syrup for vegan option
- Light brown sugar: 1 tbsp for glaze
- Toasted sesame oil: 1 tsp for glaze
- All-purpose flour: 2 cups, 250 g for batter
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Granulated sugar: 1/2 cup, 100 g
- Eggs: 2 large
- Milk: 2/3 cup, 160 ml (use plant-based for vegan)
- Vegetable oil: 1/2 cup, 120 ml
- Vanilla extract: 1 tsp
- Sesame seeds (optional): 1 tbsp black or white for topping
Instructions
- Roast sweet potatoes:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners. Place diced sweet potatoes on a baking tray and roast for 15 minutes until just tender. Let cool slightly.
- Prepare teriyaki glaze:
- In a small saucepan, combine soy sauce, mirin, honey, brown sugar, and sesame oil. Simmer on low for 2–3 minutes until slightly thickened. Toss half of the roasted sweet potatoes in the glaze. Reserve the other half.
- Mix dry ingredients:
- Whisk flour, baking powder, baking soda, salt, and sugar together in a large bowl.
- Mix wet ingredients:
- In another bowl, whisk eggs, milk, oil, and vanilla extract until blended.
- Combine batter:
- Add wet ingredients to dry and gently stir until just combined. Do not overmix.
- Fold in sweet potatoes:
- Fold unglazed roasted sweet potatoes into the batter.
- Fill muffin cups:
- Divide batter among muffin cups. Top with glazed sweet potato pieces and sprinkle sesame seeds.
- Bake and serve:
- Bake 20–25 minutes until a toothpick inserted in the center comes out clean. Cool muffins for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Pin Recipe Sharing these muffins during a Sunday brunch, my kids loved the sweet potato chunks and asked for leftovers in their lunchboxes. They pair beautifully with a cup of green tea.
Required Tools
Muffin tin, mixing bowls, whisk, saucepan, baking tray, wire rack
Allergen Information
Contains eggs, wheat (gluten), soy (from soy sauce), sesame (oil and seeds). Honey is not vegan-friendly; substitute if needed. Check ingredients for allergens.
Nutritional Information
Per muffin: Calories 195, Total Fat 6 g, Carbohydrates 33 g, Protein 3 g
Pin Recipe Try these muffins for a delightfully unique upgrade to your breakfast routine. The gentle sweetness and savory notes are sure to brighten your day.
Recipe FAQs
- → Can I substitute regular sweet potatoes?
Yes, regular sweet potatoes can be used if Japanese varieties are unavailable, but flavor and texture may differ slightly.
- → How do I make it vegan?
Replace honey with maple syrup and use your favorite plant-based milk for a fully vegan version.
- → What is the best way to store leftovers?
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- → Can I add other spices?
Absolutely! A pinch of ground ginger or cinnamon adds extra warmth to complement the sweet potatoes.
- → Are these muffins suitable for breakfast?
Yes, their fluffy texture and balanced sweetness make them great for breakfast, brunch, or snacking with tea.
- → Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, though leaving skin on adds a rustic touch and more nutrients.