These Sweet Potato Chocolate Chip Muffins are a fun and tasty treat! They mix sweet potato with yummy chocolate chips, making them both healthy and delicious.
Honestly, who can resist chocolate? I love serving these warm with a little butter. It feels like I’m giving myself a hug in muffin form. 😄
Key Ingredients & Substitutions
Sweet Potato: For the best flavor, use a medium-sized sweet potato, cooked and mashed. If you’re short on time, canned sweet potato (ensure it’s plain) can work well too. Just drain it to avoid excess moisture.
Flour: All-purpose flour is great for these muffins. For a gluten-free version, you can substitute with a gluten-free flour blend. Keep in mind that the texture might be slightly different.
Sugars: Both granulated and brown sugar add a nice sweetness. You can use coconut sugar or a sugar substitute for a healthier option, but taste and texture may vary.
Oil or Butter: I prefer vegetable oil for moisture, but melted butter adds a nice flavor. You could also use coconut oil for a different twist!
Milk: You can use any kind of milk, including almond or oat milk for a dairy-free treat. If you want extra richness, try using whole milk or buttermilk.
How Do I Mix Ingredients Without Overmixing?
Overmixing can make muffins tough, but here’s how to mix them properly:
- First, mix dry and wet ingredients in separate bowls.
- Pour the wet mixture into the dry bowl all at once.
- Using a spatula, gently stir the mixture until just combined. The batter should still look a bit lumpy.
- Fold in your chocolate chips with care. Remember, it’s okay if some flour bits are visible!
Taking your time here makes a big difference in fluffiness!
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
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk (any kind, or plant-based milk)
- 1 cup chocolate chips, plus more for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 18-22 minutes for baking, so you should have these delicious muffins ready in about 35-40 minutes. Plus, you’ll want to let them cool for a few minutes before diving in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your muffin pan by lining it with paper liners or lightly greasing it with some oil or butter.
2. Mix Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, granulated sugar, and brown sugar. Whisk them together until well combined.
3. Mix Wet Ingredients:
In a separate bowl, mix the cooked and mashed sweet potato, large eggs, vegetable oil (or melted butter), vanilla extract, and milk. Stir everything together until the mixture is smooth and fully blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined. It’s okay if there are a few lumps—overmixing can make the muffins tough!
5. Add the Chocolate Chips:
Fold in the chocolate chips carefully, making sure they are evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Using a spoon or a scoop, divide the batter evenly into the prepared muffin cups, filling each one about 3/4 full. Sprinkle a few extra chocolate chips on top for extra deliciousness!
7. Bake:
Place the muffin pan in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
Now, enjoy your cozy, moist, and chocolate-studded sweet potato muffins! They’re perfect for breakfast, snacks, or any time you crave something yummy.
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! You can substitute canned sweet potato for fresh. Just make sure to drain any excess liquid, as it can add too much moisture to the batter.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze well for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour! However, the muffins may be denser. If you want a lighter texture, consider using half all-purpose and half whole wheat flour.
How Do I Know When the Muffins Are Done Baking?
The muffins are done when they’re golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 18-minute mark!
