These Sweet Potato Chocolate Chip Muffins are a wonderful treat! They are soft, fluffy, and packed with sweet potato goodness, not to mention the chocolate that makes everything better!
Great for breakfast or a snack, I love how they sneak in some veggies while tasting like dessert. Who knew being healthy could be so delicious? Just make sure to share… or not! 😄
Key Ingredients & Substitutions
Sweet Potato: Mashed sweet potato is the star of these muffins! To save time, you can use canned sweet potato puree. Just make sure it’s plain and not the spiced kind.
Sugars: The combination of granulated and brown sugar gives a nice depth of flavor. If you want to reduce sugar, try using coconut sugar or a sugar substitute like Stevia, keeping in mind it may change the texture.
Oils: I love using melted coconut oil for a subtle flavor. However, vegetable oil works just as well. You could even use applesauce for a healthier twist, though it will change the texture slightly.
Flour: All-purpose flour is classic here. If you’re gluten-free, a 1:1 gluten-free flour blend is a good substitute. Just check that it has xanthan gum included!
Chocolate Chips: Semi-sweet chocolate chips are my favorites, but you can use dark chocolate chips or even white chocolate if that’s what you prefer!
How Do I Get My Muffins to Rise Just Right?
Muffins should be fluffy and rise well. Here’s how to achieve that:
- Make sure your baking powder and baking soda are fresh. Old ingredients won’t work as well.
- Don’t overmix the batter! Stir until just combined to keep your muffins light. A few lumps are okay!
- Fill the muffin cups about 3/4 full to give them room to rise without spilling over.
By following these tips, you’ll end up with lovely, puffy muffins every time! Happy baking!
Sweet Potato Chocolate Chip Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup milk (any kind)
- 3/4 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 18-22 minutes to bake. You’ll want to allow for some cooling time, too, so plan for about 45 minutes in total before you get to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s warming up, go ahead and line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the cooked and mashed sweet potato, granulated sugar, brown sugar, and oil. Use a whisk or spatula to mix everything together until smooth and creamy.
3. Add Eggs and Vanilla:
Crack the eggs into the sweet potato mixture, adding them one at a time. Make sure you beat well after each egg. Then stir in the vanilla extract for added flavor.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This will ensure that everything is evenly distributed.
5. Bring It All Together:
Now, gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Stir gently until everything is just combined—try not to overmix, or your muffins may become dense.
6. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the batter.
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups. Fill each one about 3/4 of the way full, then sprinkle a few extra chocolate chips on top for a delicious look.
8. Bake to Perfection:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them so they don’t overbake!
9. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. They are best enjoyed warm or at room temperature!
Enjoy your moist, flavorful Sweet Potato Chocolate Chip Muffins! Perfect for breakfast or a sweet treat anytime!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! You can use fresh sweet potatoes. Simply boil or bake them until tender, then mash them before adding to the recipe. This gives a great fresh flavor to your muffins!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will help keep the muffins moist!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for extra crunch. You could also include dried fruits like cranberries or raisins if you like. Just keep an eye on the total ratio of mix-ins to maintain the muffin’s texture.