Moist & Sweet Sweet Potato Yogurt Muffins
Moist & Sweet Sweet Potato Yogurt Muffins
Baking Moist and Sweet Muffins with Sweet Potatoes and Plain Yogurt
These are the sweet potato yogurt muffins I included in my recent appreciation cookie box. While they look beautiful baked as a loaf, muffins are easier to serve individually without cutting. I’ve been enjoying delicious sweet potatoes lately, but they’re also wonderful for baking into cakes or cookies. Let’s make extra moist and tender sweet potato muffins by adding plain yogurt for a smoother texture. They’re perfect for a snack or a delightful treat!
Muffin Ingredients- 1.5 medium sweet potatoes (approx. 250-300g)
- 110g unsalted butter, softened to room temperature
- 130g granulated sugar (adjust to taste)
- Pinch of salt (approx. 1/4 tsp)
- 2 large eggs, at room temperature
- 210g cake flour (or all-purpose flour)
- 8g baking powder (approx. 2 tsp)
- 100g plain yogurt, at room temperature
- Thin sweet potato slices for garnish (optional)
Cooking Instructions
Step 1
First, prepare the sweet potatoes. Wash one medium sweet potato thoroughly and dice it into 1cm cubes. Peel the remaining half and thinly slice it about 0.5cm thick. Place the diced sweet potato in a microwave-safe bowl, cover with plastic wrap or a lid, and microwave for 3 minutes until slightly tender. Let it cool. In a separate bowl, cream the softened butter using a whisk or electric mixer until smooth.
Step 2
Add the sugar and salt to the creamed butter and whip until well combined and the mixture is pale and fluffy, a process called ‘creaming’. This step is crucial for a tender muffin texture. Gradually add the beaten eggs, about 1-2 tablespoons at a time, whipping well after each addition until fully incorporated. Adding eggs slowly prevents the batter from curdling.
Step 3
Sift the cake flour and baking powder together. Add one-third of the sifted dry ingredients to the butter mixture and gently fold them in using a spatula or scraper until just combined. Be careful not to overmix, as this can result in tough muffins.
Step 4
Once the first third of the dry ingredients is partially incorporated, add half of the plain yogurt (50g) and mix gently until combined. Then, add another third of the dry ingredients, sifted, and mix gently again.
Step 5
Add the remaining plain yogurt (50g) and mix until smooth. The batter will become softer with the addition of yogurt. Finally, gently fold in the pre-cooked diced sweet potato. Mix just until evenly distributed, being careful not to mash the sweet potato pieces.
Step 6
To finish the batter, use a spatula to scrape the sides and bottom of the bowl, folding the batter gently in one direction until it is smooth and uniform. Line a muffin tin with paper liners and fill each cup about 80% full with the batter. Be careful not to overfill, as the muffins will rise during baking. Top each muffin with a thin slice of sweet potato for decoration. Bake in a preheated oven at 180°C (350°F) for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Baking times may vary depending on your oven. Let the muffins cool completely on a wire rack before enjoying!
