“I Yam What I Yam” Muffins Recipe
These delectable “I Yam What I Yam” muffins combine a variety of unique ingredients to create a moist, rich, and flavorful treat. With a delightful combination of buckwheat flour, spices, and mashed yams, these muffins stand out with a slight sweetness and a wonderful texture. The sprinkle of sugar on top before baking gives the muffins a slightly crunchy finish, along with a beautiful cracked glazed appearance that is sure to impress anyone who takes a bite.
Perfect for breakfast, brunch, or as a sweet snack, these muffins are both nutritious and indulgent. Their versatility allows for easy variations, while maintaining a perfect balance of sweetness and warmth, thanks to the addition of cinnamon, cloves, and orange peel. Plus, with only 45 minutes from start to finish, they are a quick and satisfying recipe to whip up for any occasion.
Recipe Overview
| Category | Quick Breads |
|---|---|
| Cook Time | 20 minutes |
| Prep Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 12 muffins |
| Calories per Serving | 171.8 |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3/4 cup | All-purpose flour |
| 3/4 cup | Buckwheat flour |
| 1/4 tsp | Baking powder |
| 1 1/2 tsp | Baking soda |
| 3/4 tsp | Salt |
| 1/2 tsp | Ground cinnamon |
| 1 tsp | Ground cloves |
| 1 cup | Sorghum (or honey) |
| 2 eggs | Large eggs |
| 1/4 cup | Low-fat buttermilk |
| 1 cup | Canola oil |
| 2/3 cup | Raisins |
| 1/4 cup | Boiling water |
| 1 tsp | Orange peel, grated |
| 1/4 cup | Granulated sugar (for topping) |
Nutritional Information per Serving
| Nutrient | Amount |
|---|---|
| Calories | 171.8 |
| Fat | 6.2 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 35.8 mg |
| Sodium | 250.4 mg |
| Carbohydrates | 26.8 g |
| Fiber | 2.6 g |
| Sugar | 7.1 g |
| Protein | 4.5 g |
Instructions
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Preheat the oven to 375°F (190°C). Make sure your oven is fully preheated for the best rise and texture of the muffins.
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Prepare the muffin tin by spraying it with non-stick cooking spray. Set it aside for now.
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Soak the raisins: Place the raisins in a small bowl. Pour the 1/4 cup boiling water over them, cover, and let them sit while you prepare the batter. This step helps plump up the raisins, making them soft and juicy once they’re mixed into the batter.
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Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, buckwheat flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves. Stir them together until well combined.
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Prepare the wet ingredients: In another bowl, lightly beat the eggs. Add the sorghum, oil, mashed yams, and orange juice. Mix thoroughly until the ingredients are well blended.
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Combine the wet and dry mixtures: Alternately add the wet egg mixture and buttermilk to the dry ingredients. Stir gently until the batter is smooth and no flour clumps remain.
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Add the raisins and orange peel: Drain the soaked raisins and fold them into the batter, along with the grated orange peel. This will infuse the batter with extra flavor and texture.
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Spoon the batter into muffin tins: Using a spoon or ice cream scoop, carefully distribute the muffin batter into the prepared muffin tin. Fill each cup about 2/3 full for the best muffin rise.
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Top with sugar: Sprinkle 1/4 to 1/2 teaspoon of granulated sugar over each muffin. This sugar will bake into a light, sweet crunch on top, giving the muffins a slightly glazed appearance.
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Bake: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready to be removed from the oven.
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Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Enjoy these moist, flavorful muffins warm, or store them in an airtight container for later.
Expert Tips
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Yam substitution: If you don’t have yams on hand, sweet potatoes can also be used in this recipe. The key is to ensure they’re mashed and soft before adding them to the batter.
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Raisin alternatives: If you’re not a fan of raisins, you can substitute with dried cranberries, currants, or even chopped dried apricots for a different texture and flavor.
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Extra flavor boost: For added richness, you can add a teaspoon of vanilla extract to the wet ingredients. It pairs beautifully with the spices and yams.
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Serving suggestion: These muffins are delicious on their own, but they also pair wonderfully with a spread of butter, cream cheese, or even a drizzle of honey.
With their perfect balance of sweetness, spice, and a delightful crumb, these “I Yam What I Yam” muffins are a fantastic addition to any breakfast or brunch spread. Whip them up in just under an hour for a quick and satisfying treat the whole family will enjoy!
