Description
This sweet potato muffin recipe features a rich Tahini Caramel swirl that adds nutty depth and moisture to a classic fall flavor profile. It’s designed for home bakers of all skill levels and results in a tender, sophisticated treat perfect for breakfast or brunch.
Ingredients
Scale
- 250 g sweet potato puree (1 cup), cooled and drained
- 220 g all-purpose flour (1 3/4 cups)
- 150 g granulated sugar
- 50 g light brown sugar, packed
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine grain salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 120 ml vegetable oil
- 120 ml milk (full-fat or plant-based)
- 1 tsp vanilla extract
- For the Tahini Caramel Swirl:
- 60 ml heavy cream (1/4 cup)
- 30 g unsalted butter (2 tbsp)
- 30 ml tahini (2 tbsp)
Instructions
- Prep Oven and Pan: Preheat your oven to 400°F (200°C) and line a 12-cup standard muffin pan with paper liners.
- Make Tahini Caramel Swirl: In a small saucepan, combine 1/4 cup of the light brown sugar, heavy cream, butter, and 1/4 teaspoon salt. Heat over medium-low heat, stirring constantly until dissolved. Bring to a gentle simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the tahini. Set aside to cool, allowing it to thicken further.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, remaining light brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and spices until evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the sweet potato puree, eggs, vegetable oil, milk, and vanilla extract until smooth, breaking up any lumps.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. A few small lumps are acceptable. If the batter seems too dry, add 1-2 tablespoons of extra milk.
- Fill Cups and Swirl: Divide approximately two-thirds of the batter evenly among the 12 muffin cups. Dollop 1 teaspoon of the cooled Tahini Caramel over the batter in each cup. Top with the remaining muffin batter, then add another small dollop of caramel on top of each cup.
- Bake Muffins: Bake at 400°F (200°C) for 5 minutes. Reduce the oven temperature to 350°F (175°C) without opening the door and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with leftover Tahini Caramel if desired. Store in an airtight container for up to 3 days at room temperature.
Notes
Roasting sweet potatoes instead of boiling yields a more flavorful puree for this recipe. Ensure all ingredients, especially eggs and milk, are at room temperature for a higher rise and better emulsification. For a more rustic feel, you can substitute up to half of the all-purpose flour with white whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: sweet potato, muffin, tahini, caramel, breakfast, brunch, fall, baking, dessert, swirl