These Sweet Potato Chocolate Chip Muffins are a tasty treat! They combine the earthiness of sweet potatoes with the sweetness of chocolate chips for a yummy snack.
They’re perfect for breakfast or as a snack anytime. I love the warm and cozy feeling they give me, plus they make my kitchen smell amazing! 🍠🍫
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! Use a medium sweet potato, about 1 cup when mashed. You can also use canned sweet potato puree if you’re short on time, but make sure it’s unsweetened.
Oil: I like using vegetable oil for its neutral flavor, but melted coconut oil gives a nice subtle hint. If you’re looking for a lighter option, you could try applesauce instead, but it might change the texture slightly.
Brown Sugar: This adds sweetness and moisture. If you want a healthier alternative, use coconut sugar or maple syrup; just adjust the amount, as they are sweeter than brown sugar.
Cinnamon: Ground cinnamon adds warmth. Feel free to add more spices like ginger or cloves for a deeper flavor if you like! If you need to avoid cinnamon, try allspice or cardamom.
Chocolate Chips: Semi-sweet are best, but dark or milk chocolate chips are great substitutes. For a dairy-free option, go for dairy-free chocolate chips.
What’s the Best Way to Prepare Sweet Potatoes for Muffins?
Preparing sweet potatoes properly is vital for the texture of these muffins! Here’s how to do it:
- Wash the sweet potato and poke holes in it with a fork to allow steam to escape.
- You can either roast the potato in the oven at 400°F for about 45 minutes until soft or microwave it for about 5-8 minutes on high, turning halfway. Roasting gives a deeper flavor!
- Allow the sweet potato to cool, then peel it and mash until smooth. No lumps, please!
The texture of your muffins will be lovely and moist if you prepare the sweet potatoes this way. Trust me, it makes a big difference!
Sweet Potato Chocolate Chip Muffins
Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep, plus about 20 minutes for baking. Once they’re done, let them cool for a bit. All in all, you’re looking at about 35-40 minutes before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be nice and warm for your muffins when you’re ready to bake. Also, line a muffin tin with paper liners or lightly grease with non-stick spray so the muffins won’t stick.
2. Prepare the Sweet Potato:
Wash your sweet potato, poke holes in it with a fork, and either roast it in the oven until soft (about 45 minutes) or microwave it for 5-8 minutes, turning halfway. Once cooked and cool enough to handle, peel and mash it until smooth. You’ll need 1 cup of the mashed sweet potato for this recipe.
3. Mix Wet Ingredients:
In a large bowl, whisk together the mashed sweet potato, oil, brown sugar, eggs, and vanilla extract. Mix until it’s smooth and combined. This mixture is what makes your muffins super moist!
4. Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the bowl of wet ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Add Chocolate Chips:
Fold in the chocolate chips gently, saving a handful to sprinkle on top of the muffins before baking. Who doesn’t love that extra chocolatey bite?
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling them about 3/4 full. This allows room for them to rise without overflowing!
8. Bake and Cool:
Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Once done, let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack.
9. Enjoy Your Muffins:
These muffins are fantastic warm or at room temperature. You can store any leftovers in an airtight container for up to 3 days. Enjoy these delicious muffins, filled with the sweetness of sweet potatoes and melty chocolate chips!
These muffins are moist, mildly spiced, and bursting with melty chocolate chips – a wonderful way to enjoy sweet potatoes in a dessert-like snack!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree is a great time-saver. Just make sure to use unsweetened puree to avoid altering the sweetness of your muffins.
Can I Make These Muffins Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum or add it separately for better structure.
How Can 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, consider freezing them! Wrap each muffin tightly and freeze for up to 3 months. Thaw them at room temperature or microwave for a few seconds when you’re ready to enjoy!
What Other Mix-Ins Can I Add?
If you want to switch things up, consider adding nuts like walnuts or pecans, or dried fruits like cranberries or raisins. Just be sure to keep the total mix-ins around 1 cup so the batter remains balanced!
