5 from 10 votes
Sweet Potato Muffins
These Sweet Potato Muffins with Chocolate Chips are sweet, moist, and delicious! Make them in under 30 minutes with simple ingredients.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
Calories:
301 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 ¾ cups all-purpose flour plain flour, 225g
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar 150g
- 1 cup sweet potato 250g, pureed
- 2 egg
- ½ cup butter 125g, melted and cooled
- ¾ cup chocolate chips 100g
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 301
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.