These sweet potato chocolate chip muffins are a yummy treat! Soft and fluffy, they mix the natural sweetness of sweet potatoes with gooey chocolate chips—who can resist that?
I love making these muffins because they’re a great way to sneak in some veggies while enjoying a sweet snack. Perfect for breakfast or dessert, and they disappear fast at my house!
Key Ingredients & Substitutions
Sweet Potato: Fresh sweet potato adds natural sweetness and moisture. If you’re in a rush, you can use canned pureed sweet potato, just make sure it’s 100% pure sweet potato with no added sugars.
Sugars: I use a mix of granulated and brown sugar to balance flavors. If you prefer a healthier option, feel free to substitute with coconut sugar or maple syrup; just adjust the liquid ingredients slightly if you use syrup.
Vegetable Oil: While I often use vegetable oil, melted coconut oil is a tasty alternative that adds a nice tropical flavor. Canola oil or melted butter also works well.
Flour: All-purpose flour is a great choice, but for a gluten-free option, try using almond flour or a gluten-free flour blend. Just keep in mind that texture may vary slightly.
Chocolate Chips: Semi-sweet chocolate chips are my go-to, but dark chocolate or even white chocolate can give a fun twist. If you’re avoiding chocolate, try adding nuts or dried fruit instead!
What’s the Best Way to Prepare Sweet Potatoes for Muffins?
Cooking sweet potatoes properly can make a big difference in your muffins. Here’s how to get it just right:
- Boiling: Peel and cube the sweet potato, then boil until tender, about 15-20 minutes. Drain and mash smoothly.
- Steaming: For a creamier texture, steaming is a perfect method. Cut into chunks and steam for 10-15 minutes until fork-tender.
- Baking: You can also bake whole sweet potatoes at 400°F (200°C) for about 45-60 minutes. Then scoop out the flesh for mashing!
Whichever method you choose, let the sweet potatoes cool a bit before mixing to avoid cooking the eggs in the batter!
Sweet Potato Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow for a quick cooling period of about 5 minutes in the pan, and then you will be ready to enjoy your muffins!
Step-by-Step Instructions:
1. Preheat & Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners to prevent the muffins from sticking.
2. Cook and Mash the Sweet Potato:
Peel and cube the sweet potato. Boil or steam the cubes until they are tender, which will take about 15-20 minutes. Once cooked, mash them until smooth and let them cool slightly.
3. Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until everything is well combined and smooth.
4. Combine Sweet Potato:
Add the mashed sweet potato to your wet ingredient mixture and stir well to combine, ensuring there are no lumps.
5. Sift Dry Ingredients:
In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This helps to aerate the flour and prevent lumps.
6. Mix Dry and Wet Ingredients:
Gradually fold the dry ingredients into the sweet potato mixture. Stir gently until just combined, avoiding overmixing to keep the muffins light and fluffy.
7. Fold in Chocolate Chips:
Gently fold in 1 cup of chocolate chips into the batter, making sure they are evenly distributed.
8. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. Top each muffin with a few extra chocolate chips for that extra delicious look!
9. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
10. Cool Down:
Once baked, remove them from the oven and let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Serve & Enjoy:
These sweet potato chocolate chip muffins are best served warm or at room temperature. Enjoy this delightful, moist treat any time of day!
These muffins are soft with a lovely moist crumb, dotted generously with melty chocolate chips—the perfect cozy snack or breakfast treat!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, canned sweet potato puree can be used! Just make sure to choose a variety that is pure sweet potato with no added sugars or spices. Use about 1 cup of the puree for this recipe, and it will save you time!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm them in the microwave before enjoying!
Can I Make These Muffins Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or add 1/2 teaspoon yourself to help with the texture. The muffins will still turn out delicious!
What Other Add-ins Can I Use?
If you’re looking to mix it up, consider adding nuts like walnuts or pecans, or dried fruits like raisins or cranberries. You could also try using different flavors of chocolate chips, such as white chocolate or dark chocolate, for a fun variation!
