These Sweet Potato Chocolate Chip Muffins are a tasty treat! They are soft, moist, and full of sweet potatoes, making them a little healthier and deliciously chocolatey!
Whenever I make these muffins, I can’t resist stealing one right out of the oven. They are perfect for a quick breakfast or a sweet snack anytime! 😋
Key Ingredients & Substitutions
Sweet Potato: This is the star of the muffins! Cook and mash a medium sweet potato for about 1 cup. If you don’t have sweet potato, pumpkin puree works well too!
Flour: All-purpose flour gives the best texture. For a gluten-free option, consider using a 1:1 gluten-free baking blend.
Sugars: The mix of granulated and brown sugars adds depth of flavor. If you’re looking to cut sugar, you can reduce the amount of granulated sugar or use applesauce as a substitute.
Oil: I love using vegetable oil for moisture, but melted coconut oil adds a lovely flavor. If you want to go lighter, try unsweetened applesauce instead.
Chocolate Chips: Feel free to use dark, semi-sweet, or even white chocolate chips. If you’re avoiding added sugar, dark chocolate or cocoa nibs are great options!
How Do You Ensure Your Muffins Are Light and Fluffy?
A common challenge with muffins is achieving the right texture. Here’s how to do it:
- Make sure your baking powder and baking soda are fresh. Old leavening agents can lead to dense muffins.
- When mixing the wet and dry ingredients, do not overmix. Stir until just combined to keep them light.
- Fill your muffin cups about 3/4 full. This gives them room to rise without overflowing.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack. This helps keep them moist.
With these tips, you’ll have perfect muffins every time! Enjoy the delicious flavor and texture of your sweet potato chocolate chip muffins!
Sweet Potato Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll bake the muffins for 20-25 minutes. Allow for cooling time afterward, but you can enjoy them warm straight from the oven!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or give it a light greasing with cooking spray to prevent sticking.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices, ensuring every muffin is packed with flavor.
3. Preparing the Wet Ingredients:
In another bowl, beat the eggs along with the granulated sugar and brown sugar until the mixture is well combined and slightly fluffy. Next, stir in the mashed sweet potato, vegetable oil, milk, and vanilla extract until everything is smooth and blended.
4. Combining the Mixtures:
Now, it’s time to bring the dry and wet ingredients together. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep your muffins light and fluffy!
5. Adding Chocolate Chips:
Fold in 1 cup of chocolate chips gently into the batter. This adds that delicious chocolatey goodness throughout each muffin.
6. Filling the Muffin Tin:
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising. Don’t forget to sprinkle some extra chocolate chips on top of each muffin for an extra treat!
7. Baking:
Place the muffin tin into the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs.
8. Cooling:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This will help them stay nice and moist!
9. Enjoy:
These sweet potato chocolate chip muffins can be enjoyed warm or at room temperature. They make for a delightful breakfast or a sweet snack whenever you need it!
Enjoy this delicious combination of sweet potato and chocolate for a wholesome treat!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can use canned sweet potato puree! Just make sure to drain any excess liquid before measuring out 1 cup. This will help maintain the right texture of the muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw at room temperature when ready to enjoy!
What If I Don’t Have Eggs?
No problem! You can substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana. This will keep the muffins moist and add a touch of sweetness!
How Can I Adjust the Sugar in This Recipe?
If you want to reduce the sugar, you can cut back on the granulated sugar by 1/4 cup without affecting the overall taste too much. Alternatively, use a sugar substitute that measures 1:1 for sugar to maintain sweetness.
