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Home » Breakfast » Muffin Recipes

Chocolate Sweet Potato Muffins

Published: Jul 30, 2021 · Modified: Dec 16, 2022 by Ali

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Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These double chocolate sweet potato muffins are a healthy breakfast treat! The mashed sweet potato adds richness and moisture, making these muffins taste like cake.

Overhead photo of chocolate sweet potato muffins scattered on an upside down baking tray, with a grey napkin in the background.

Muffins are quick and easy breakfast on-the-go or a healthy snack throughout the day.

For other healthy muffin recipes, try these banana and pear muffins, these banana date muffins, these orange almond muffins, or these banana carrot muffins (which also have hidden veggies!).

Jump to:
  • Recipe Highlights
  • Ingredients:
  • Equipment
  • Instructions
  • Storage
  • Expert Tips:
  • FAQ:
  • 📖 Recipe

Recipe Highlights

  • Don’t let the name fool you! You can’t taste the sweet potato in these muffins. They just taste like incredibly good chocolate muffins, making them perfect for kids.
  • The sweet potato adds so much moisture, making these muffins soft and fluffy on the inside, with a crispy, chocolatey muffin top.
  • This recipe is a great way to use up leftover sweet potatoes before they go bad.

Ingredients:

  • Sweet Potato: Sweet potato is the star ingredient in this recipe. You will need about 1 small or medium sized potato to make enough mashed potatoes for these muffins. You can also make a large batch of mashed sweet potatoes as a side dish and reserve some to make this recipe.
  • Cocoa Powder & Chocolate Chips: The combination of cocoa powder and chocolate chips makes these muffins double chocolate muffins.
  • Greek Yogurt: Greek yogurt is a great addition to muffins because it adds extra moisture. Use sour cream as a substitute.
  • Vegetable Oil: Vegetable oil complements the sweet potato and chocolate flavours perfectly. You can substitute this with another, neutral flavored oil, such as canola oil or sunflower oil.
  • Flour: Use all purpose flour for these muffins. If needed, you can use a 1:1 gluten-free flour as a substitute.
  • Sugar: Sugar adds a bit of sweetness to these muffins. Granulated sugar works best in the recipe, but you can substitute this for brown sugar if necessary.
  • Baking Powder & Baking Soda: The combination of baking powder and baking soda act together to make these muffins rise.
  • Eggs: Eggs act as a binding agent, holding the muffins together.
  • Salt: A dash of salt brings out the other flavors in the muffins.
A muffin lying on its side on a flipped over baking tray, with other muffins scattered around it.

Equipment

  • A saucepan to boil the potatoes in.
  • A potato masher to mash the sweet potato.
  • A set of mixing bowls to make the muffin batter in.
  • A rubber spatula to mix the ingredients together.
  • Muffin liners to line the muffin tin.
  • A muffin tin to bake the muffins in.

Instructions

Step 1: Peel and cube the sweet potato. 

Step 2: Add the potatoes to a pot filled with water. Bring the pot to a coil, then reduce the heat and simmer for 10 minutes until the chunks are soft and piercable. Drain and let cool. 

Step 3: Once cooled, mash the sweet potatoes.

Step 4: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder and baking soda. 

Step 5: In a separate bowl, whisk the egg, vegetable oil and milk together. Mix in the yogurt and mashed sweet potato. 

Step 6: Add the wet ingredients to the dry ingredient, mixing only until combined. 

Step 7: Gently fold in the chocolate chips.

Step 8: Divide the batter evenly between the muffin liners. Bake for 5 minutes at 400F. Decrease the oven temperature to 350F and continue to bake for another 20 to 25 minutes.

Storage

  • At room temperature: Store in an airtight container at room temperature for up to 2 days.
  • In the fridge: First, let the muffins fully cool to room temperature. Store leftover muffins in an airtight container in the fridge for up to a week. Optionally, reheat in the microwave for 10 to 15 seconds before serving.
  • In the freezer: Store muffins in a Ziploc bag in the freezer for up to 2 months. Let them thaw in the fridge overnight before consuming.
Close up of a sweet potato chocolate chip muffin with its wrapper on, and a tray of muffins out of focus in the background.

Expert Tips:

  • 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.

FAQ:

What can I do with too many sweet potatoes?

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.

What is the healthiest way to cook sweet potatoes?

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.

Four sweet potato muffins stacked in a tall tower, with another muffin lying on its side beside the tower.
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Overhead photo of chocolate sweet potato muffins in a pile on top of a flipped over baking tray, with a grey napkin in the background.

Chocolate Sweet Potato Muffins


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5 from 1 review

  • Author: Ali
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
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Description

These double chocolate sweet potato muffins are a healthy breakfast treat! The mashed sweet potato adds richness and moisture, making these muffins taste like cake.


Ingredients

Scale
  • 1 medium sweet potato
  • 1 ¼ cup (150g) all purpose flour 
  • 6 ½ tbsp (45g) cocoa powder 
  • ½ cup (100g) granulated sugar 
  • ¾ tsp baking powder
  • ¼ tsp baking soda 
  • ¼ tsp salt
  • 2 eggs
  • ¾ cup + 2 tbsp vegetable oil
  • ¾ cup + 3 tbsp plain greek yogurt 
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Make the mashed sweet potato: Peel and cube the sweet potato. Add the potato chunks to a small pot and fill with water, about 1 inch above the potatoes. Bring the pot to a boil on high heat, then reduce the temperature to maintain a simmer. Continue to simmer for about 10 minutes until the potato chunks are soft enough to easily pierce with a fork. 
  2. Drain the potato chunks and let them cool. Once cooled, mash them, making sure there are no chunks left. Reserve ⅔ cup mashed potatoes for the muffins. 
  3. Make the muffins: Preheat the oven to 400F. Line 12 muffin tins with muffin liners. 
  4. In a large mixing bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
  5. In a medium mixing bowl, whisk together the egg and vegetable oil. Stir in the Greek yogurt and ⅔ cup of mashed sweet potato. 
  6. Add the wet ingredients to the dry ingredients in two parts, mixing only until just combined. Don’t overmix the batter. Gently fold in the chocolate chips. 
  7. Divide the muffin batter evenly between the muffin liners. Bake for 5 minutes at 400F. Decrease the oven temperature to 350F and continue to bake for another 20-25 minutes until a toothpick comes out mostly clean.

Notes

  • If you prefer, bake the potatoes. Poke the outside of the potato skin and then bake at 400F for 45-50 minutes. 
  • Don’t use a food processor or blender to mash the potatoes. This can overblend the potatoes and cause them to become gummy. If you don’t have a potato masher, use a fork instead. 
  • Stop baking when a toothpick comes out almost clean. These muffins are done baking when there are just a couple crumbs on the toothpick.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 304
  • Sugar: 14.3g
  • Sodium: 137mg
  • Fat: 20g
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 15.5g
  • Trans Fat: 0.4g
  • Carbohydrates: 27.6g
  • Fiber: 1.5g
  • Protein: 5.1g
  • Cholesterol: 34mg

Leave a comment if you tried this recipe!

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Reader Interactions

Comments

  1. Pam

    July 30, 2021 at 9:46 am

    What a great idea to incorporate sweet potatoes into a muffin. Awesome recipe!

    Reply
    • The Littlest Crumb

      July 30, 2021 at 10:03 am

      Thanks Pam!

      Reply

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Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes! More about me —>

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