These Sweet Potato Chocolate Chip Muffins are a delicious treat! They are soft, moist, and packed with the goodness of sweet potatoes and chocolate chips. Who knew something this tasty could be healthy?
Whenever I make these, my family can’t resist eating them warm from the oven. It’s a fun way to sneak in some veggies while enjoying a sweet snack! 🍠🍫
Key Ingredients & Substitutions
Sweet Potato: The star of this recipe! Choose firm sweet potatoes for the best texture. If you’re short on time, canned sweet potato purée can work, but make sure it’s unsweetened.
Flour: All-purpose flour gives a nice texture, but feel free to use whole wheat flour for added nutrients. A gluten-free blend works too, just ensure it has xanthan gum in it.
Butter: Unsalted butter is great for this recipe. If you’re dairy-free, try coconut oil or a plant-based butter as a substitute.
Chocolate Chips: I love using semi-sweet chocolate chips, but dark chocolate or even mini chips can add an extra sweetness. For a healthier option, use dark chocolate with a higher cocoa content.
How Do You Get the Perfect Muffin Texture?
A key to fluffy muffins is not overmixing the batter. Mix until just combined to keep your muffins light and airy. Here’s my technique:
- Start by mixing your wet ingredients until smooth.
- Next, add the dry ingredients gradually. Stir gently to combine.
- Fold in the chocolate chips carefully to prevent breaking them.
Remember, a few lumps are okay! This will help keep your muffins from becoming dense.
How Do You Know When They’re Done Baking?
To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs. If it comes out with wet batter, bake for a few more minutes and check again.
Happy baking! Enjoy your sweet potato chocolate chip muffins with a warm cup of tea or coffee. They’re perfect for breakfast or a snack!
Sweet Potato Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or any milk alternative)
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow about 5 minutes for cooling in the pan and another few moments on a rack to cool completely. In total, you’ll need around 40-50 minutes before your delicious muffins are ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line a 12-cup muffin tin with muffin liners or lightly grease the cups to prevent sticking.
2. Cook the Sweet Potato:
Peel, dice, and boil or steam the sweet potato until it’s fork-tender—usually about 15-20 minutes. Once it’s done, mash it well until smooth and then set it aside to cool.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will help ensure everything is evenly distributed in your batter.
4. Combine Wet Ingredients:
In a large bowl, mix the brown sugar, granulated sugar, and melted butter until you have a smooth texture. This is where the magic begins!
5. Add Eggs and Sweet Potato:
Add the eggs one at a time into your sugar and butter mixture, beating well after each addition. Then, stir in the vanilla extract and the mashed sweet potato until everything is well combined.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Stir until just combined—remember, it’s okay if there are a few lumps; don’t overmix!
7. Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips to your mixture. This is going to add that delicious chocolatey goodness!
8. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 3/4 full. If you want extra chocolatey muffins, sprinkle additional chocolate chips on top.
9. Bake Your Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
10. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy these delicious, moist muffins!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, canned sweet potato purée can be used as a time-saving option! Just make sure to choose unsweetened purée for the best flavor. Use about 1 cup, and you’re good to go!
What Can I Substitute for Milk?
If you’re dairy-free or prefer a different milk, you can use almond milk, oat milk, or coconut milk as a perfect substitute. Just use the same amount as the recipe calls for!
How Do I Store Leftover Muffins?
To store leftovers, keep them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer storage—up to 5-7 days. Just remember to reheat them briefly to enjoy their soft texture!
Can I Freeze These Muffins?
Absolutely! These muffins freeze well. Once cooled, wrap them individually in plastic wrap and place them in an airtight freezer bag. They can be frozen for up to 3 months. Thaw overnight in the fridge or microwave for a quick snack!
