Sweet Potato And Chocolate Chunk Muffins Recipes

SWEET-POTATO AND CHOCOLATE-CHUNK MUFFINS

Sweet-Potato and Chocolate-Chunk Muffins image

You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h5m

Yield Makes one dozen

Number Of Ingredients 10

Ingredients

2 medium sweet potatoes
3/4 cup extra-virgin olive oil, plus more for brushing (optional)
1 1/2 cups whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
3/4 cup sugar
3 large eggs, room temperature
5 ounces bittersweet chocolate (60 percent cacao), coarsely chopped (1 cup)

Steps:

Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment-lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use.
Reduce oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate.
Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes.Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

SWEET POTATO-CHOCOLATE CHIP MUFFINS

Sweet Potato-Chocolate Chip Muffins image

These sweet potato-chocolate chip muffins are easy to make and delicious.

Provided by 2411

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 45m

Yield 15

Number Of Ingredients 12

Ingredients

2 cups cooked and mashed sweet potato
¾ cup brown sugar
¼ cup vegetable oil
¼ cup water
2 eggs
1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
Spoon batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g

KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS

Kids Can Bake: Sweet Potato-Chocolate Chip Mini Muffins image

These sweet potato muffins are a lot like chocolate chip cookies but small enough to just pop into your mouth. For little and big kids: Let them help with measuring the ingredients, mixing the batter and filling the muffin tins.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield Makes 48 mini muffins

Number Of Ingredients 12

Ingredients

Cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup mini chocolate chips
1 stick (8 tablespoons) unsalted butter, melted
2/3 cup packed brown sugar
1 cup canned sweet potato puree
1/3 cup sour cream
1 large egg

Steps:

Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

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