These rich chocolate sweet potato muffins may be healthier than other chocolate muffins, but they definitely don’t taste like it. Delicious double chocolate muffins with both cocoa powder and chocolate chips. Plus mashed sweet potato which adds richness and moisture, making these muffins taste almost like cake.
Don’t let the name fool you, you can’t taste the sweet potato in these muffins. They just taste like amazingly good chocolate muffins. Chocolate and sweet potato are a great complementary combo, and in muffins the sweet potato works so well to add extra moisture.
- Sweet Potato: You will need about 1 small to medium sized potato to make enough mashed potatoes for these muffins. This is the key base ingredient for these muffins, adding moisture and richness.
- Cocoa Powder & Chocolate Chips: The combo of these two chocolate ingredients gives these muffins a delicious double chocolate taste.
- Greek Yogurt: Greek yogurt is great in muffins to add even more moisture. As a substitute, you could use sour cream.
- Vegetable Oil: Vegetable oil, rather than butter, complements the sweet potato and chocolate flavours perfectly.
- Flour: Use regular, all purpose flour for these muffins.
- Sugar: These muffins work best with granulated sugar.
- Baking Powder & Baking Soda: These are leaving agents to make the muffins rise.
- Egg: Egg acts as a binding agent to hold the muffins together and give them the best texture.
Besides using some extra sweet potatoes to make a batch of these chocolate sweet potato muffins, you can also use them to make this delicious broccoli and sweet potato soup.
Technically, the healthiest way to eat sweet potatoes in order to retain as many nutrients as possible would be to eat them raw. However, that’s not very appetizing. Any type of cooking method will remove some nutrients and each cooking method retains more of one nutrient vs. another. So cook with sweet potatoes in a variety of ways with different recipes for the best benefit.
Storing chocolate sweet potato muffins:
These muffins are so good fresh out of the oven. Just let them cool down slightly before eating them or they may be too crumbly.
If they will be eaten within a couple of days, store leftovers in an airtight container at room temperature. Otherwise, store them in an airtight container in the fridge for up to 5-7 days.
These muffins taste really good warmed up in the microwave for 10-15 seconds before eating!
- You can bake the sweet potatoes. For this recipe, the instructions describe how to boil the potatoes to make them soft enough to mash. However, you can also bake the potatoes if you prefer. To bake them, poke the outside of the potato with a fork and then bake at 400F for 45-50 minutes until soft.
- Make mashed potatoes out of extra potato mash. If you have extra mashed sweet potatoes after boiling or baking them, add some butter, salt, pepper and fresh herbs —such as rosemary — to turn them into a tasty side dish.
- Don’t use a food processor or blender to mash the potatoes. If you don’t have a potato masher, use a fork instead. A food processor or blender can cause the potatoes to become gummy.
- The muffins are done baking when a toothpick comes out slightly crumbly. There should just be a few crumbs on the toothpick as opposed to a toothpick that is clean. This makes sure the muffins are not over-baked and are still super soft and tasty.