I Yam What I Yam Muffins
Get ready to fall in love with the cozy flavors of fall with "I Yam What I Yam Muffins." These delightfully moist muffins combine the natural sweetness of mashed yam with the warm spices of cinnamon and nutmeg, creating the perfect balance of comfort and decadence. Packed with wholesome ingredients, a touch of vanilla, and an optional crunch from chopped pecans or walnuts, these muffins are an irresistible treat for breakfast, snacking, or dessert. Quick and easy to make, they require just 15 minutes of prep and bake to golden perfection in under 25 minutes. Whether you're savoring them warm or storing them for later, these yam muffins are a delicious way to embrace seasonal flavors while keeping things simple. Perfect for fall baking, yam recipes, and muffin lovers alike, this crowd-pleasing recipe makes 12 muffins that won’t last long!
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Recipe Information
Ingredients
- 240 grams mashed cooked yam (about 1 medium yam)
- 240 grams all-purpose flour
- 150 grams granulated sugar
- 50 grams brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 120 milliliters vegetable oil
- 120 milliliters milk
- 1 teaspoon vanilla extract
- 70 grams chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the mashed yam, eggs, vegetable oil, milk, and vanilla extract. Mix thoroughly until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.
If desired, fold in the chopped pecans or walnuts for added texture and flavor.
Using a spoon or ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your 'I Yam What I Yam Muffins' warm or at room temperature! Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 209.2 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 384 mg | 30% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
