Chestnut Sweet Potato Muffins
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Two Korean autumn staples go in, each with its own job.
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The sweet potato is mashed smooth and loosened with milk so it spreads through the whole batter, while the chestnuts are chopped coarsely and folded in last, leaving starchy, nutty pieces to bite into. The sweet potato's moisture keeps the muffins from drying out once cool.
Ingredients
Instructions
- 1
Preheat the oven to 180°C and line a muffin tin with paper cups.
Mash 140g boiled sweet potato until smooth and coarsely chop 60g boiled chestnuts.
- 2
Cream 80g unsalted butter with 85g brown sugar until pale and fluffy.
Add 2 eggs one at a time, mixing well after each.
- 3
Add mashed sweet potato and 70ml milk to the butter mixture and stir until smooth.
Ensure the sweet potato is fully mashed with no lumps before adding.
- 4
Sift in 180g cake flour, 7g baking powder, and 2g cinnamon and fold with a spatula no more than 20 strokes.
Over-mixing develops gluten and makes the muffins tough.
- 5
Fold in 60g chopped chestnuts and fill each cup to 80% capacity.
Overfilling may cause the batter to overflow during baking.
- 6
Bake at 180°C for 22-25 minutes until a skewer inserted in the center comes out clean.
Leave in the mold for 5 minutes immediately after removing from the oven, then transfer to a wire rack to cool completely.
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