Chestnut Sweet Potato Muffins
Chestnut sweet potato muffins combine two staple Korean autumn ingredients into a baked format. Steamed and mashed sweet potato mixed directly into the batter lends natural sweetness and moisture that keeps the crumb soft for days. Diced roasted chestnuts folded throughout provide a starchy, crumbly contrast to the tender muffin around them. A touch of cinnamon amplifies the sweet potato's warmth without masking it, and a streusel topping adds a crunchy layer that breaks under the teeth before giving way to the soft interior. The sweet potato acts as a built-in moisturizer, preventing the common muffin problem of drying out after cooling. When made with freshly harvested ingredients in autumn, the natural sugars are concentrated enough to reduce added sweetener.
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Instructions
- 1
Preheat oven to 180C and line a muffin tin.
- 2
Cream butter and sugar, then add eggs gradually.
- 3
Mix in mashed sweet potato and milk until smooth.
- 4
Sift in flour, baking powder, and cinnamon, then fold gently.
- 5
Fold in chestnuts and fill cups to 80%.
- 6
Bake 22-25 minutes until a skewer comes out clean, then cool.
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