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Chocolate Chip Sweet Potato Muffins

Chocolate chip sweet potato muffins bake up tender and moist, with mashed sweet potato, cinnamon, and semisweet chocolate chips in every bite. A quick whisk-and-fold batter makes 12 muffins with springy tops and a few moist crumbs inside.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling 5 minutes
Total Time 44 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 214
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 cup sweet potato mashed cooked, cooled
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 0.33 cup vegetable oil
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 0.75 cup semisweet chocolate chips

Equipment

  • 1 12-cup muffin pan

Method
 

  1. Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  3. In a large bowl, whisk the sweet potato, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
  4. Add the flour mixture to the sweet potato mixture and fold just until no dry streaks remain.
  5. Fold in the chocolate chips.
  6. Divide the batter among the muffin cups, filling each about three-quarters full.
  7. Bake for 20 to 24 minutes, until the tops spring back when lightly pressed and a toothpick inserted away from a chocolate chip comes out with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes.
  9. Transfer them to a wire rack to cool.

Notes

For tender muffins, fold the batter just until no dry streaks remain. Store refrigerated in an airtight container for up to 5 days; freeze for up to 3 months. Milk can be swapped for an equal amount of unsweetened non-dairy milk.