Sweet Potato Muffins

5 from 2 votes

These super moist and fluffy Sweet Potato Muffins are the perfect on-the-go breakfast to start your day off right and satisfy your sweet tooth! Made with a combination of wholesome sweet potato, warm spices, and gooey chocolate chips, this is a dairy-free recipe that is both healthy and delicious!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 433kcal

Author: Katalin Nagy

Equipment

Ingredients

100 g Granulated sugar
100 g Brown sugar
2 Eggs room temperature
150 g Oil flavorless vegetable oil
460 g Sweet potato puree mashed sweet potato, at room temperature
260 g All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Pumpkin spice store-bought or make your own homemade pumpkin spice
320 g Chocolate chips

Metric - US Customary

Instructions

Prepare your muffin tin by lining it 12 large muffin cases and preheat the oven to 175°C / 347°F (no fan).
In a large bowl, whip the eggs, oil, and 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy. Then fold in the sweet potato puree.
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices). Then fold them in by hand with a Rubber spatula. Do not use a mixer.
Fold in chocolate chips.
Pour the batter into the muffin cases, making sure it's evenly distributed.
Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
Serve the muffins immediately or store them at room temperature for 2-3 days in an airtight container.

Notes

INGREDIENT NOTES

All the ingredients must be at room temperature to properly emulsify: eggs, sweet potato puree, etc.
For the best taste and texture make sure that your puree is not watery. Strain it with cheesecloth to get rid of some of the liquid if necessary.

TECHNIQUE NOTES

A digital scale is required for a consistent and happy baking experience:)
Do not overwork the muffin batter. After the wet ingredients are whipped together you need to switch to a rubber spatula to incorporate the dry ingredients.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Baking these muffins takes 25 minutes in my oven. However focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid underbaking. Yet, do not overbake them as that would result in a dry texture.

Nutrition