These Sweet Potato Muffins with Chocolate Chips are sweet, moist, and delicious! Make them in under 30 minutes with simple ingredients. Kids and adults love this simple treat that makes a great breakfast, dessert, or snack.
If you cannot already tell, I absolutely love cooking with sweet potatoes! Not just in savory dishes, but in sweet dishes too. The natural sweetness means you can use less sugar, plus enjoy their nutritional benefits.
These sweet potato muffins are sweet, moist and tasty. Plus, they're full of chocolate chips for extra flavor.
It may surprise you that pureed sweet potatoes are one of the best ways to get a perfectly textured muffin.
They add a dense texture and keep the muffins moist while adding a naturally sweet flavor. Sweet potato muffins can be enjoyed for breakfast, snacks, or dessert at any time making them highly versatile.
All you’ll need is mashed sweet potato puree along with simple baking ingredients like flour, sugar, eggs, and baking powder along with your favorite chocolate chips.
Mix up the muffin batter and bake until you have a beautiful muffin that tastes delicious. The perfect excuse to eat chocolate for breakfast!
This was inspired by my other sweet potato dessert recipes on this site, such as Sweet Potato Cookies, Sweet Potato Frosting, and Sweet Potato Latte.
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Why You'll Love This Recipe
- Sweet Potato Muffins use simple baking ingredients that you can find in any grocery store or may already have in your pantry.
- They have the perfect texture that’s soft and fluffy yet perfectly moist.
- Add in your favorite dried fruit or nuts to add texture and flavor.
- The ingredients in this recipe are inexpensive making them a great breakfast and snack for those on a budget.
- They're a great way to use up leftover sweet potatoes.
- It’s a great recipe to make a double or triple batch to freeze leftovers.
Ingredients
You only need a few simple ingredients to whip up this easy Sweet Potato Muffins recipe!
- All-Purpose Flour (plain flour) - The main dry ingredient helps to form the muffin batter and give it a base.
- Baking Powder - Helps the muffins rise and become fluffy.
- Ground Cinnamon - Adds a slight warming spice to the muffin.
- Granulated Sugar - Gives the muffin batter a sweet flavor.
- Sweet Potato - Adds a moist texture and naturally sweet flavor.
- Eggs - Help to bind and set the muffins.
- Melted Butter - Adds a rich buttery flavor and texture.
- Chocolate Chips - Gives the muffins chocolate flavor throughout.
Kitchen Tools
- Mixing Bowl
- Whisk
- Muffin Pan
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Sweet Potato Muffin recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Sweet Potato Puree: For this recipe, you’ll need to make pureed sweet potatoes before assembling the muffin batter. To make sweet potato puree, just roast, steam, or boil sweet potato until very soft, then puree in a blender or with a hand-held immersion blender.
Mix the dry ingredients. Whisk the flour, baking powder, cinnamon, and sugar together in a large mixing bowl.
Mix the wet ingredients. Whisk the sweet potato purée and eggs together in a separate jug or bowl.
Assemble the muffin batter. Gently add the wet ingredients to the dry ingredients with the melted butter.
Fold in the chocolate. Beat for a minute or so to combine, then fold in the chocolate chips until all ingredients are incorporate
Bake the sweet potato muffins. Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean. Place the muffins onto a wire rack to cool completely
Top Tips
For best results, make sure your eggs are at room temperature before mixing up the batter. This helps to make sure that all of the ingredients are absorbed and bake evenly.
Allow the melted butter to cool to room temperature before adding to the batter, this will help keep the heat of the butter from cooking the egg.
Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full.
Let the muffins cool on a wire rack before serving as it gives the muffin time to set at room temperature which makes it stay together better.
Do not overmix the batter when the wet and dry are mixed together. Overmixing wheat flour could cause the batter to become tough.
Variations
Make them double chocolate by adding ¼ cup of unsweetened cocoa powder to the muffin batter.
Instead of cinnamon, use Pumpkin Pie Spice, Chai Spice or Speculoos (cookie butter biscoff spice) for more warming flavors.
Swap out the chocolate chips for chopped nuts or dried fruit for additional texture and flavor.
Don’t have sweet potato? Try swapping it out with pureed pumpkin.
Special diets
To Make Gluten Free: Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
To Make It Vegan: To make a vegan sweet potato muffin, swap out the eggs for an egg replacer or flax egg (mix 2 tablespoons of ground flax in 6 tablespoons of water and allow to sit and thicken slightly for 5 minutes, then add to the batter when you add the eggs. Also, swap the butter for vegan butter, and make sure your chocolate chips contain no dairy ingredients.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storage
Storing: Leftover sweet potato muffins can be stored in an airtight container on the counter for up to 4 days.
Freezing: To freeze sweet potato muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or airtight container for up to 3 months. Let them thaw on the counter at room temperature.
FAQs
You can. Make sure it is melted and cooled before using. This will give the muffins more of a dense texture and a light coconut flavor.
Yes. However the sweetness may vary in them, so adjust your sugar as necessary.
Sweet Potato Recipes
If you still have more sweet potatoes to use up, try these tasty recipes!
- Sweet Potato Gnocchi
- Sweet Potato Frittata
- Breakfast Sweet Potato Hash
- Sweet Potato Waffles with Cheese Shards
- Sweet Potato Collard Green Wraps
- Candied Sweet Potato Casserole
- Carrot Sweet Potato Soup
- Sweet Potato Cakes
More Vegetable Muffin Recipes
I hope you love these muffins. Be sure to also check out these hidden vegetable muffin recipes too!
- Sweet Spinach Muffins
- Chocolate Beetroot Muffins
- Blueberry Zucchini Muffins
- Kale and Lemon Muffins
- Parsnip Muffins with Lemon and Poppyseeds
- Kale Green Muffins
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📖 Recipe
Sweet Potato Muffins
Equipment
Ingredients
- 1 ¾ cups (225g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup (150g) granulated sugar
- 1 cup (250g) pureed sweet potato
- 2 eggs
- ½ cup (125g) butter, melted and cooled
- ¾ cup (100g) chocolate chips
Instructions
- Preheat the oven to 400°F / 200°C and line a 12-hole muffin tin with muffin cases.
- Whisk the flour, baking powder, cinnamon and sugar together in a large mixing bowl.
- Whisk the sweet potato purée and eggs together in a jug or bowl, then add to the dry ingredients with the melted butter. Beat for a minute or so to combine, then fold in the chocolate chips.
- Note: To make sweet potato puree, just roast, steam or boil sweet potato until very soft, then puree in a blender or with a hand held immersion blender.
- Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
- Place the muffins onto a wire rack to cool completely.
- The sweet potato muffins will keep for 4 days in an airtight container.
Video
Notes
- Make sure your eggs are at room temperature before mixing up the batter. This helps to make sure that all of the ingredients are absorbed and bake evenly.
- Allow the melted butter to cool to room temperature before adding to the batter, this will help keep the heat of the butter from cooking the egg.
- Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full.
- Let the muffins cool on a wire rack before serving as it gives the muffin time to set at room temperature which makes it stay together better.
- Do not overmix the batter. Overmixing wheat flour could cause the batter to become tough
- To Make Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
- To Make Vegan: To make a vegan sweet potato muffin, swap out the eggs for an egg replacer or flax egg, the butter for vegan butter, and make sure your chocolate chips contain no dairy ingredients.
- Storing: Leftover sweet potato muffins can be stored in an airtight container on the counter for up to 4 days.
- Freezing: To freeze sweet potato muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or airtight container for up to 3 months. Let them thaw on the counter at room temperature.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Luci Petlack
So good! They did not last in my household.
Dannii
What an amazing way to use sweet potato. My kids loved this.
Tara
Oh yum! The texture of these muffins looks perfect with the use of the sweet potato. I love how easily they come together in less than 30 minutes too.
Janessa
This was my first time baking with sweet potatoes and it made me wonder why I hadn't done it sooner! These were tasty and I love that they snuck some vegetables into the muffins that my toddlers were gobbling up.