Sweet and Moist Sweet Potato Muffins (Using Mini Cake Molds)
Delicious Sweet Potato Muffins Recipe Using Seasonal Sweet Potatoes
Introducing a recipe for sweet and moist sweet potato muffins that you can easily make at home using seasonal sweet potatoes, which are currently at their peak deliciousness. We’ve baked them in mini cake molds instead of regular muffin cups for a special touch. Everyone, young and old, loves sweet potato muffins! Shall we make them together?
Main Ingredients- 50g softened butter
- 70g sugar
- 70g egg yolks
- 110g cake flour
- 2/3 tsp baking powder
- 90ml fresh cream
- Pinch of salt
- 80g mashed cooked sweet potato
- A few cubes of diced cooked sweet potato for topping
Cooking Instructions
Step 1
First, prepare the sweet potatoes, which are a key ingredient for these muffins. Wash about two sweet potatoes thoroughly, then steam them in a steamer or, for a quicker method, steam them in the microwave until tender. If using a microwave, cover them with plastic wrap or a lid to ensure they cook through and remain moist.
Step 2
Mash the steamed sweet potatoes while they are still hot; this will help you achieve a smooth consistency without lumps. Add about 90ml of fresh cream to the mashed sweet potato and mix thoroughly. The cream will help to prevent the sweet potato mixture from becoming too dry, resulting in a much smoother and moister sweet potato batter.
Step 3
In a separate bowl, cream together 50g of softened butter (ensure it’s at room temperature) using a whisk or spatula until smooth. Add 70g of sugar and a pinch of salt, mixing well until the sugar has mostly dissolved. Then, incorporate 70g of egg yolks and whip until the mixture becomes pale and creamy. This step is crucial for achieving a tender texture in your muffins.
Step 4
Sift 110g of cake flour and 2/3 tsp of baking powder at least twice to ensure they are fine and airy. Add the sifted dry ingredients to the butter-sugar-yolk mixture and mix lightly just until no dry streaks remain. Overmixing can lead to tough muffins. Once combined, gently fold in the pre-mixed smooth cream and sweet potato mixture. Mix carefully until just combined and no streaks of flour are visible to complete the batter.
Step 5
Spoon the completed sweet potato batter into your prepared mini cake molds or muffin cups, filling them about 80% full. Top the batter with the diced, pre-cooked sweet potato pieces for decoration. Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes. Baking times may vary depending on your oven, so test for doneness by inserting a skewer into the center – it should come out clean. Once baked, carefully remove from the molds and allow to cool completely. They are especially delicious when enjoyed warm!
