These Sweet Potato Chocolate Chip Muffins are a fun twist on a classic treat! They are soft and moist, with a hint of sweetness from the sweet potatoes and yummy chocolate chips mixed in.
Honestly, who wouldn’t want a breakfast that tastes like dessert? I like to enjoy them warm, maybe with a little butter on top. They’re perfect for a cozy morning or a snack on the go!
Key Ingredients & Substitutions
Sweet Potatoes: The star of these muffins! Use one medium sweet potato, boiled or baked, then mashed. If you’re short on time, canned sweet potato puree works too. Just check the label for added sugar or preservatives.
Oil: I love using coconut oil for a subtle flavor change, but vegetable oil is perfectly fine. For a lighter option, consider using applesauce to reduce fat.
Brown Sugar: This adds a rich, molasses flavor. If you want less sugar, you can replace half with honey or maple syrup. Just remember to reduce a bit of liquid elsewhere in the recipe.
Cinnamon & Nutmeg: These spices add warmth. If you’re not a fan, you could skip them or use pumpkin pie spice as an alternative!
How Do I Achieve Perfect Muffin Texture?
Getting the right texture can be tricky. Here’s how to nail it every time:
- Use room temperature ingredients. It helps them combine better.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins.
- Do not fill muffin tins too full; 3/4 full is perfect for nice domed tops.
- Check for doneness around the 18-minute mark. Ovens can vary!
I love to enjoy these muffins warm with a cup of coffee. They make for a great breakfast or snack that feels a bit indulgent but is packed with goodness!
Sweet Potato Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 1/2 cups cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. Once they’re out of the oven, let them cool for just a few minutes, and you’re ready to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. This helps the muffins come out easily after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine your cooked and mashed sweet potato with the vegetable oil and brown sugar. Stir it well until everything is smooth and blended together.
3. Add the Eggs and Vanilla:
Next, add the eggs one by one, mixing well after each addition. Don’t forget to pour in the vanilla extract and mix until it’s all combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents and spices.
5. Mix It Together:
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Be careful not to overmix; you want your muffins to be fluffy!
6. Fold in the Chocolate Chips:
Now, fold in those yummy chocolate chips! They are what makes these muffins extra special. Gently mix them in without overworking the batter.
7. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise. Top each muffin with a few extra chocolate chips for that lovely look!
8. Bake to Perfection:
Pop the muffin tin into the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick in the center of a muffin—it should come out clean or with a few moist crumbs.
9. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to finish cooling completely.
10. Deliciousness Awaits:
Enjoy these warm, or at room temperature. They’re perfect for breakfast, a snack, or even dessert! Store any leftovers in an airtight container for up to a few days.
Can I Use Canned Sweet Potato Puree Instead?
Absolutely! Canned sweet potato puree can save you time. Just make sure to choose pure puree without added sugar or spices for the best results. You can use the same amount as the mashed sweet potato in the recipe.
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, you can freeze them! Wrap each muffin in plastic wrap, then place them in a freezer bag for up to 3 months.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. Just note that the muffins may be a little denser, so you might want to add an extra tablespoon of liquid if the batter seems too thick.
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use a flax egg! To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens, then add it to your batter as you would with a regular egg.