Halal Yam Muffins: Moist, Spiced Sweet Potato Delights

Halal Twist by Hasan

These rich, moist halal yam muffins combine wholesome ingredients like buckwheat flour, sorghum, and fresh orange with the natural sweetness of yams. The sugar topping creates a delightful crackled glaze.

Serves 12 serving(s) Time 45mins Status Halal

Why This Recipe is Halal

100% plant-based ingredients with no meat or alcohol concerns
Uses vegetable oil instead of animal fats
All dairy ingredients (buttermilk) are halal-certified alternatives
No gelatin or questionable additives

A Closer Look at the Ingredients

Small swaps make a big difference. Here’s what to look for when you shop.

Buttermilk

What to watch for: Some commercial buttermilk may contain non-halal additives.

The halal solution: Use halal-certified buttermilk or make your own with lemon juice and halal milk.

Find halal certified buttermilk powder on Amazon →

Ingredient-by-Ingredient Halal Audit

Ingredient	Status	Note
all-purpose flour	halal	Plant-based
buckwheat flour	halal	Plant-based
unsweetened cocoa	halal	Plant-based
baking powder	halal	Chemical leavener
baking soda	halal	Chemical leavener
salt	halal	Mineral
ground cinnamon	halal	Plant-based
ground cloves	halal	Plant-based
sorghum	halal	Plant-based
eggs	halal	Halal animal product
yam	halal	Plant-based
low-fat buttermilk	halal_with_notes	Check certification
orange rind	halal	Plant-based
orange juice	halal	Plant-based
canola oil	halal	Plant-based
raisins	halal	Plant-based
boiling water	halal	Water
granulated sugar	halal	Plant-based

What You’ll Need

3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sorghum
2 eggs
1 cup mashed yam
2/3 cup low-fat buttermilk
1 teaspoon orange rind
1/4 cup orange juice
1/4 cup canola oil
1/4 cup raisins
1/4 cup boiling water
granulated sugar for sprinkling

Let’s Cook

Preheat oven to 375°F (190°C).
Spray muffin tin with halal non-stick cooking spray and set aside.
Place the raisins in a small bowl and pour the 1/4 cup boiling water over them. Cover and set aside.
Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt in a large bowl.
In another bowl, lightly beat eggs with sorghum, oil, mashed yams and orange juice.
Add the egg mixture and buttermilk alternately to the dry ingredients, stirring until well blended.
Drain the raisins and add to batter along with orange peel.
Spoon batter into prepared muffin tins, filling each about 2/3 full.
Sprinkle 1/4 to 1/2 tsp of granulated sugar over each muffin.
Bake in preheated oven for 15 to 20 minutes until a toothpick comes out clean.