Looking for delicious and wholesome breakfast options? These Sweet Potato Chocolate Chip Muffins are a fantastic choice, offering a naturally sweet treat that’s easy to make. You’ll love how these healthy chocolate chip muffin recipes bring warmth and comfort to your mornings.
Key Ingredients & Substitutions
- Sweet Potato Puree: Use canned or homemade. Pumpkin puree works as a substitute.
- All-Purpose Flour: Whole wheat pastry flour can be used for a healthier option.
- Brown Sugar: Maple syrup or coconut sugar can replace it.
- Chocolate Chips: Dark chocolate chips or mini chocolate chips are great.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup chocolate chips
Wet Ingredients:
- 1 cup sweet potato puree
- ¼ cup unsweetened applesauce
- ¼ cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 210 kcal
- Tools Needed: Muffin tin, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This prepares your tin for baking.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure everything is well combined to ensure even flavor distribution in your healthy chocolate chip muffin recipes.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the sweet potato puree, applesauce, milk, egg, and vanilla extract. Ensure these wet ingredients are thoroughly blended.
4. Combine Wet and Dry
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fold in Chocolate Chips
Gently fold in the chocolate chips. Distribute them evenly throughout the batter. These sweet potato chocolate chip muffins will be extra delightful with those melty pockets of chocolate.
6. Fill Muffin Liners
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. You want to leave room for them to rise.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack.
Variation Ideas
- Add a streusel topping for extra crunch.
- Mix in chopped nuts like pecans or walnuts.
- Substitute half the chocolate chips with dried cranberries or raisins.
- Incorporate a hint of orange zest for a brighter flavor.
Storage Instructions
Store your Sweet Potato Chocolate Chip Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. To enjoy them warm, gently reheat in a microwave for 15-20 seconds.
Frequently Asked Questions (FAQ)
Q: Can I use fresh sweet potato instead of canned puree?
A: Yes, you can. Simply bake or boil a sweet potato until tender, then mash it into a smooth puree.
Q: Are these muffins gluten-free?
A: This recipe uses all-purpose flour. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
Q: How do I know if I’m overmixing the batter?
A: Overmixing develops the gluten, making muffins tough. Stop mixing once the dry ingredients are just incorporated into the wet, even if a few lumps remain.
Q: Can I freeze these muffins?
A: Absolutely! Once cooled completely, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently.
Q: What kind of milk is best to use?
A: Any milk works well – dairy milk, almond milk, or soy milk are all good options for these healthy chocolate chip muffin recipes.
Q: Can I reduce the sugar in this recipe?
A: You can slightly reduce the brown sugar, but sweet potato chocolate chip muffins need some sugar for moisture and flavor.