Sweet Potato Muffin Recipe With Tahini Caramel Swirl

I really wanted to create a sweet potato muffin recipe that felt truly special, not just another variation on pumpkin bread. This sweet potato muffin recipe has a rich Tahini Caramel swirl that adds an incredible nutty depth and keeps the crumb incredibly moist. The aroma of cinnamon and ginger fills my kitchen every time I bake them, making this a family-friendly favorite. This recipe transforms a classic fall favorite into a sophisticated treat perfect for a cozy weekend brunch or a special breakfast. It’s designed for home bakers of all skill levels, with clear steps for creating a tender muffin and a beautiful swirl.

Ingredients

Sweet Potato Puree (250 g / 1 cup): Use 1 large roasted sweet potato (or high-quality canned puree). Roasting brings out more flavor and creates a smoother puree than boiling. Ensure it’s completely cooled and thoroughly drained of excess moisture for the best muffin texture.
All-Purpose Flour (220 g / 1 ¾ cups): Use standard white flour to ensure a light and tender crumb. Measure using the scoop-and-level method to avoid dense sweet potato muffins. (For a slightly more rustic feel, you can substitute up to half of the flour with white whole wheat flour.)
Sugars (150 g granulated / 50 g packed light brown): The granulated sugar provides a clean sweetness while the brown sugar adds moisture and depth. Ensure the light brown sugar is firmly packed into the measuring cup for accurate results.
Leaveners (1 ½ tsp baking powder, 1 tsp baking soda): This combination provides reliable lift and creates the signature domed tops. Make sure your leaveners are fresh; check the expiration date to ensure proper rising.
Salt (½ tsp): Essential for balancing the sweetness of the sugars and enhancing the other flavors. Use fine grain salt rather than coarse kosher salt. (If using salted butter in the caramel, reduce this amount to ¼ teaspoon.)
Spices (1 tbsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg): These spices create the classic, warm fall flavor profile that pairs perfectly with sweet potato. Ensure your spices are fresh and aromatic for the best results. You can customize this blend by adding a pinch of ground cloves or allspice for extra complexity.
Eggs (2 large): Use room temperature eggs; they incorporate better into the batter and lead to a more even bake. If you forget to take them out early, place them in a bowl of warm water for 10 minutes. The eggs provide structure and moisture to the finished sweet potato muffins.
Wet Ingredients (120 ml vegetable oil, 120 ml milk, 1 tsp vanilla): Vegetable oil keeps the muffins exceptionally moist for days. Use full-fat milk for a richer flavor, or plant-based options like soy or oat milk work equally well. (I often substitute the oil with an equal amount of melted butter for a different flavor profile, though oil provides more tenderness over time.)
Tahini Caramel Ingredients: The Tahini Caramel is key to this sweet potato muffin recipe’s unique flavor. Use high-quality tahini (sesame seed paste) that is well-stirred before use. The heavy cream and butter create a rich, thick caramel base.

Instructions

This sweet potato muffin recipe uses a specific baking technique to ensure a perfectly domed top and moist interior. Follow these steps carefully for the best results.

Prep the Oven and Pan: Preheat your oven to 200°C (400°F) to ensure the oven is fully heated when you’re ready to bake. Line a 12-cup standard muffin pan with paper liners.
Make the Tahini Caramel Swirl: In a small saucepan, combine the light brown sugar (for caramel), heavy cream, butter, and ¼ teaspoon salt. Heat over medium-low heat, stirring constantly until the sugar dissolves and the butter melts completely. Bring the mixture to a gentle simmer for 2-3 minutes, stirring occasionally, until it thickens slightly (it should lightly coat a spoon). Remove from heat and stir in the tahini until completely smooth. Set aside to cool; it will thicken further as it cools.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar (for batter), baking powder, baking soda, ½ teaspoon salt, cinnamon, ginger, and nutmeg. Ensure all the ingredients are evenly distributed for consistent rising.
Mix Wet Ingredients: In a separate medium bowl, whisk together the cooled sweet potato puree, eggs, vegetable oil, milk, and vanilla extract until well combined and smooth, breaking up any remaining lumps of sweet potato puree.
Combine Wet and Dry Batters: Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps of flour are acceptable and will result in a more tender muffin. If the sweet potato muffin batter looks too dry, splash in 1–2 Tbsp extra milk.
Fill Cups and Add Swirl: Divide about two-thirds of the sweet potato muffin batter evenly among the 12 prepared muffin cups. Dollop approximately 1 teaspoon of the prepared Tahini Caramel over the batter in each cup. Top with the remaining muffin batter, then add another small dollop of Tahini Caramel on top of each filled cup.
Swirl and Bake: Using a skewer or a butter knife, gently swirl the Tahini Caramel into the batter in each muffin cup, creating visible ribbons. Bake the muffins for 5 minutes at 200°C (400°F) to encourage a high rise. Without opening the oven door, reduce the oven temperature to 175°C (350°F) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. For serving, re-warm any leftover Tahini Caramel if needed and drizzle generously over the cooled muffins. These muffins are best served slightly warm, but store well at room temperature in an airtight container for up to 3 days.

Understanding the Tahini Caramel Swirl

The tahini caramel in this sweet potato muffin recipe adds a wonderful nutty depth that cuts through the sweetness of the sweet potato and brown sugar. To achieve distinct swirls instead of a thin layer, it’s crucial to let the caramel cool and thicken before adding it to the batter.

For a beautiful, defined swirl, add the caramel in layers (as described in step 6) and swirl gently in a figure-eight pattern rather than mixing it completely in. Don’t be shy with the caramel; the more you add (within reason), the more distinct the swirls will be.

Pro Tips for Making the Best Sweet Potato Muffins

Roast your own sweet potato: While canned puree works in a pinch, roasting a whole sweet potato yields a sweeter, more flavorful puree. Simply cut it in half, brush with oil, and bake at 400°F (200°C) for 30-40 minutes.
Temperature matters: Ensure all ingredients, especially the eggs and milk, are at room temperature. This helps create optimal emulsification and a higher rise for the best sweet potato muffins.
Two-stage baking: The initial high temperature creates a rapid rise and a nice dome, while reducing the temperature ensures the center cooks fully without drying out.
Avoid overmixing: Overmixing activates gluten development, resulting in dense, tough muffins. Mix only until the flour streaks disappear; a few lumps are fine.

FAQs (Frequently Asked Questions)

Can I use canned sweet potato puree instead of fresh?

Yes, you can. Ensure you purchase pure sweet potato puree, not sweet potato pie filling, and drain off any excess liquid before using to avoid adding too much moisture.

Why do my muffins sink in the middle?

This can be caused by overmixing the batter, opening the oven door too early, or using baking powder or soda that is past its prime.

What is Tahini Caramel?

It’s a caramel sauce made with traditional ingredients (butter, brown sugar, heavy cream) with the addition of tahini (sesame seed paste) for a nutty, slightly savory twist. It balances the sweetness of this sweet potato muffin recipe well.

Can I freeze sweet potato muffins?

Yes, these muffins freeze beautifully. Allow them to cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature or re-warm in the microwave or oven.

How do I get a nice domed top on my muffins?

The two-stage baking temperature (high heat, then lower heat) is specifically designed to achieve this. Also, avoid overmixing the batter. I find that chilling the batter for 15 minutes before baking helps the tops set higher and prevents sinking.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum for this sweet potato muffin recipe.

Conclusion

If you’re looking for a sweet potato muffin recipe that truly delivers on flavor and texture, this Tahini Caramel Swirl version is a must-try for healthy eating and quick meals. The unique combination of warm spices, moist sweet potato, and rich caramel creates an unforgettable treat that’s easy to bake at home; make sure to save this recipe for later on Pinterest.