• Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet Mothers Kitchen

  • Home
  • About SMK
    • About Me
  • Recipes Index
  • SMKs Favorite Resources
  • Submit A Recipe
  • Contact Me

Chocolate Chip Sweet Potato Muffins

November 3, 2014 by Char

Chocolate Cip Sweet Potato Muffins is a think outside the box recipe. Why? Because most people wouldn’t think of combining chocolate and sweet potatoes! In my quest to prove that sweet potatoes are one of the most delicious and versatile tubers around I use this chocolate chip sweet potato muffin recipe as a delicious part of our sweet potato journey of discovery! We will have lots of delicious (and yes sometimes nutritious) fun along the way!  You’ll find that chocolate chip sweet potato muffins are just the thing for a special holiday breakfast or brunch, or just anytime you want something delicious! Yummy, mummy!

Chocolate Chip Sweet Potato Muffins
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 24 muffins
Ingredients
  • 2 c. white sugar
  • 1 3/4c. pureed sweet potatoes
  • 1 cup vegetable oil
  • 2/3 c. water
  • 4 large eggs
  • 3 1/2 c. AP flour
  • 1 Tbsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. allspice
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 c. chopped, toasted walnuts or pecans (optional)
  • Streusel Topping
  • 1/4 cup butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup AP flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour 1 large (24 each) muffin tin or 2 regular (12 each) size muffin pans. In a large bowl, combine sugar, sweet potatoes, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, allspice, baking soda and salt. Fold in chocolate chips and nuts. Fill muffin pans using a 2 oz scoop. Bake for 30 minutes, or until an inserted toothpick comes out clean. Cool, remove from pan/s and sprinkle with powdered sugar and cocoa.
Streusel Topping
  1. Combine butter, brown sugar, flour and spices in a small bowl using your finger tips to combine until crumbly and butter is well incorporated. Sprinkle about 2 tsp. evenly on top of each muffins and bake. Unused streusel can be saved in a zip lock bag in the freezer up to 3 months. Remember to write what’s in the bag on the bag and date it before freezing.
Serving size: 1 muffin
Notes
If you don’t want to use muffin pans you can bake this in 1 large cornbread/baking pan.[br][br]Optional Toppings: Streusel topping added to muffin tops before baking or confectioners sugar and cocoa sprinkled on baked, cooled muffins. I do both!
3.2.2929

Filed Under: Uncategorized

Find a sponsor for your web site. Get paid for your great content. shareasale.com.
Previous Post: « Best Ever Macaroni and Cheese
Next Post: Scalloped Potatoes »

Primary Sidebar

About Me

My mom used to tell me that I loved to cook because I loved to eat! I think she might have been on to something! Join me and let's cook and eat together! You can bet your last money, it's all gonna be a stone gas honey! As always in parting, I wish you love, peace and soul food!!! Read More…

How to Clean a Cast Iron Skillet

How to Restore Rusty Cast Iron Cookware

Recent Comments

  • Char on Recipes Index
  • Diane White on Recipes Index
  • Char on Neck bones and Potatoes
  • Veronica on Neck bones and Potatoes
  • Char on Pinto Beans (with Smoked Turkey)

Copyright © 2023 Sweet Mothers Kitchen on the Foodie Pro Theme