Chocolate Chip Sweet Potato Muffins

These sweet potato muffins are one of my go-to recipes when I want something between a treat and a proper breakfast.

The mashed sweet potato keeps them really moist without making them heavy, and it adds just enough natural sweetness that you don’t need tons of sugar. The chocolate chips make them feel like an actual treat rather than some sad “healthy” muffin.

These muffins freeze well too, which is handy. The sweet potato gives them staying power – they’ll keep you full longer than regular muffins, but they still taste like something you actually want to eat.

What you need for Chocolate Chip Sweet Potato Muffins

How to make Chocolate Chip Sweet Potato Muffins

1. First, let’s get those sweet potatoes ready. Prick them all over with a fork (this prevents them from exploding) and microwave them for about 8-10 minutes, flipping halfway through. You’ll know they’re done when you can easily slide a knife through them like butter. Let them cool until you can handle them comfortably – about 10 minutes.

2. While the potatoes cool, preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. I like to give the top of the pan a light spritz with cooking spray too, just in case the muffins spill over while baking.

3. Once the sweet potatoes are cool enough, split them open and scoop out the flesh. Mash it really well with a fork until it’s smooth – any lumps now will show up in your muffins later. Measure out 1½ cups and set aside any extra for another use.

4. In a large bowl, whisk together mashed sweet potatoes, eggs, oil, milk, and vanilla until everything’s well combined. The mixture should be pretty smooth, though you might see tiny bits of sweet potato – that’s totally fine.

5. Now, grab a medium bowl for your dry ingredients. Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg until they’re evenly mixed. The cinnamon and nutmeg might try to clump up, so break up any little spice balls you see.

6. Add the dry ingredients to the wet mixture in two batches, stirring just until you don’t see any more dry flour. The batter will be pretty thick – that’s exactly what you want. Fold in the chocolate chips, making sure they’re evenly distributed. If the batter seems too thick to stir, add another tablespoon of milk.

7. Divide the batter between the muffin cups – they should be about ¾ full. I use an ice cream scoop for this, but two spoons work just fine too.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (ignore any melted chocolate on the toothpick). The tops should be lightly golden brown and will spring back when you gently press them with your finger.

9. Let the muffins cool in the pan for about 5 minutes – they’re pretty delicate when hot and need this time to set up. Then transfer them to a wire rack to cool completely. Though let’s be honest, they’re pretty amazing while they’re still warm and the chocolate chips are all melty.

Chocolate Chip Sweet Potato Muffins

Chocolate Chip Sweet Potato Muffins

Chocolate chip sweet potato muffins are moist and wholesome, combining the natural sweetness of mashed sweet potatoes with rich chocolate chips. They’re a nutritious and indulgent treat, perfect for breakfast or snacks.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Cooling time 10 minutes mins

Servings 12 standard muffins

Ingredients

  

• 1½ cups mashed sweet potato about 2 medium sweet potatoes
• 2 large eggs
• ½ cup vegetable oil
• ⅔ cup milk
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup semi-sweet chocolate chips

Instructions

 

• First, let’s get those sweet potatoes ready. Prick them all over with a fork and microwave them for about 8-10 minutes, flipping halfway through. You’ll know they’re done when you can easily slide a knife through them like butter.
• While the potatoes cool, preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. I like to give the top of the pan a light spritz with cooking spray too, just in case the muffins spill over while baking.
• Once the sweet potatoes are cool enough, split them open and scoop out the flesh. Mash it really well with a fork until it’s smooth – any lumps now will show up in your muffins later. Measure out 1½ cups and set aside any extra for another use.
• In a large bowl, whisk together mashed sweet potatoes, eggs, oil, milk, and vanilla until everything’s well combined. The mixture should be pretty smooth, though you might see tiny bits of sweet potato – that’s totally fine.
• Now, grab a medium bowl for your dry ingredients. Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg until they’re evenly mixed. The cinnamon and nutmeg might try to clump up, so break up any little spice balls you see.
• Add the dry ingredients to the wet mixture in two batches, stirring just until you don’t see any more dry flour. The batter will be pretty thick – that’s exactly what you want. Fold in the chocolate chips, making sure they’re evenly distributed.
• Divide the batter between the muffin cups – they should be about ¾ full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (ignore any melted chocolate on the toothpick). The tops should be lightly golden brown and will spring back when you gently press them with your finger.
• Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.