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
- First, make the mashed sweet potato. You will need about 1 small to medium sized potato for ⅔ cup mashed 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. Drain the potato chunks and let them cool. Once cooled, mash them, making sure there are no chunks left.
- Preheat the oven to 400F. Line 12 muffin tins with muffin liners.
- In a large mixing bowl, mix together the flour, cocoa powder, sugar, baking powder and baking soda.
- In a medium mixing bowl, whisk together the egg, vegetable oil and milk. Stir in the yogurt and mashed sweet potato.
- 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.
- 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.
- 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