# Components:
→ Sweet Potato
01 - 1 medium Japanese sweet potato (about 10.5 oz), peeled and diced
→ Muffin Batter
02 - 2 cups all-purpose flour
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup whole milk
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
→ Topping
10 - 2 tablespoons turbinado sugar
11 - 1 tablespoon unsalted butter, melted
12 - 1 tablespoon black sesame seeds (optional)
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or thoroughly grease each cavity.
02 - Steam or microwave diced Japanese sweet potato for 5–7 minutes until tender, then allow to cool slightly.
03 - Whisk together all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
04 - In a separate bowl, whisk whole milk, vegetable oil, eggs, and vanilla extract until homogenous.
05 - Add wet mixture to dry ingredients and stir gently until just incorporated; do not overwork the batter.
06 - Carefully fold in the cooled sweet potato cubes, distributing evenly.
07 - Portion batter evenly into prepared muffin tin, filling each cup two-thirds full.
08 - Lightly brush muffin tops with melted butter, sprinkle turbinado sugar, and add black sesame seeds if desired.
09 - Bake for 22–25 minutes, or until muffins are golden and a toothpick inserted at the center emerges clean.
10 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
