Sweet Potato Muffins

Name: Sweet Potato Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving
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

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5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12
Calories
301 kcal
Course
Baked Goods
Cuisine
American

Sweet Potato Muffins

Yuliana Reed

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These Sweet Potato Muffins with Chocolate Chips are sweet, moist, and delicious! Make them in under 30 minutes with simple ingredients.

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Ingredients

Servings

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

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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.

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 Information

Show Details

Calories 301kcal (15%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 49mg (16%) Sodium 89mg (4%) Potassium 295mg (8%) Fiber 3g (12%) Sugar 20g (40%) Vitamin A 4768IU (95%) Vitamin C 5mg (6%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 301 kcal

% Daily Value*

Calories	301kcal	15%
Carbohydrates	39g	13%
Protein	4g	8%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	49mg	16%
Sodium	89mg	4%
Potassium	295mg	6%
Fiber	3g	12%
Sugar	20g	40%
Vitamin A	4768IU	95%
Vitamin C	5mg	6%
Calcium	58mg	6%
Iron	2mg	11%