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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

  • Author: Alejandra | The Littlest Crumb
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian


Don’t let the name fool you, you can’t taste the sweet potato in these muffins. They just taste like amazingly good double chocolate muffins. Chocolate and sweet potato are a great complementary combo, and in muffins the sweet potato works so well to add extra moisture.


  • 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 
  • ⅔ cup mashed sweet potato 
  • ½ cup chocolate chips



  • If you prefer, bake the potatoes. Instead of boiling the potatoes, you can bake them if you prefer. 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. If you take them out of the oven at this point, they will be perfectly soft and delicious, without being over-baked and dry. 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Muffins
  • Method: Baked
  • Cuisine: American


  • 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

Keywords: muffins, breakfast, chocolate, sweet potato