These Sweet Potato Chocolate Chip Muffins are a delightful mix of flavors! With sweet potatoes adding a cozy touch and chocolate chips making them extra yummy, they’re a treat you can’t resist.
Honestly, who can say no to muffins that are both tasty and healthy? I love grabbing one in the morning with my coffee. It’s the perfect way to start the day on a sweet note!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the recipe. They add sweetness and moisture. If you don’t have fresh sweet potatoes, canned sweet potato puree works great as a substitute.
Sugars: The combination of granulated and brown sugar helps create a lovely texture. You could swap the sugars for coconut sugar or leave out the brown sugar for a lighter muffin, though the flavor might change slightly.
Oil: Vegetable oil keeps these muffins moist. If you’re looking for a healthier option, substitute with unsweetened applesauce at a 1:1 ratio.
Chocolate Chips: Semi-sweet chocolate chips are a favorite in this recipe! Dark chocolate chips or even milk chocolate chips work well too. If you’re after a healthier version, consider using dark chocolate or carob chips for a twist.
How Do I Get My Muffins to Rise Perfectly?
Getting muffins to rise beautifully can be tricky, but these simple steps can help:
- Make sure your baking powder and baking soda are fresh. They help the muffins rise!
- Don’t overmix the batter after adding the dry ingredients. Just fold until combined for light, fluffy muffins.
- Filling the muffin cups about 3/4 full will give them room to rise without spilling over.
Remember, the oven should be preheated properly before you bake. This helps start the baking process right away for better volume.
Sweet Potato Chocolate Chip Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup semi-sweet chocolate chips, plus extra for topping
Time Needed:
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake, plus some time for cooling. In total, you’re looking at around 40-50 minutes from start to finish for delicious muffins that everyone will enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. This will help your muffins come out easily later on!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine your mashed sweet potatoes with the granulated sugar, brown sugar, and vegetable oil. Using a whisk or a spatula, mix them together until everything is nice and smooth. It should look creamy and inviting!
3. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract. This adds lovely flavor to our muffins!
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These ingredients will give our muffins structure and flavor. Sifting helps break up lumps and mixes everything evenly.
5. Mix Everything Together:
Now, slowly add the dry ingredients to the wet sweet potato mixture. Gently fold the two together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Add Chocolate Chips:
Fold in the 1 cup of chocolate chips into the batter. This is where the yumminess happens! Make sure they’re distributed evenly so every bite has that delicious chocolate surprise.
7. Fill the Muffin Cups:
Spoon the batter into each muffin cup, filling them about 3/4 full. Top each one with a few extra chocolate chips for an extra bit of sparkle.
8. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it.
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then gently remove them and transfer to a wire rack to cool completely. This helps keep them soft and fluffy!
10. Serve and Enjoy:
Enjoy your Sweet Potato Chocolate Chip Muffins warm or at room temperature! They’re perfect for breakfast, a snack, or a lovely treat any time of the day!
These muffins are tender and moist, combining the natural sweetness of sweet potatoes with rich chocolate for an indulgent experience. Enjoy every bite!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree is a great time-saver. Just ensure you choose a variety without added sugars or spices for the best results.
Can I Make These Muffins Vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg), and use a plant-based oil like coconut oil. Ensure your chocolate chips are dairy-free as well.
What’s the Best Way to Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, they freeze well! Just wrap each muffin individually in plastic wrap and store them in a freezer-safe 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, or try adding dried fruit such as raisins or cranberries for new flavor dimensions. Just keep in mind to adjust the quantity of chocolate chips accordingly!
