If you’ve been looking for a recipe that’s as comforting as it is wholesome, these sweet potato chocolate muffins are a dream come true. Moist, rich, and subtly spiced, they bring together the earthy sweetness of roasted sweet potatoes and the indulgent flavor of dark chocolate into one irresistible bite. I can’t wait to walk you through this recipe that’s become a cozy kitchen favorite in my home. If you’re someone who loves the idea of sneaking a little extra nutrition into their treats—or if you simply love muffins that are anything but boring!!—you’re going to fall in love with this one.
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What Are Sweet Potato Chocolate Muffins?
At their heart, sweet potato chocolate muffins are the best of both worlds: part veggie-packed baked good, part chocolatey indulgence. These muffins combine mashed sweet potatoes—either roasted or steamed—with cocoa powder, chocolate chips, and warm spices to create a texture that’s soft, fluffy, and almost brownie-like in richness. They’re great for breakfast, snack time, or even a not-too-sweet dessert. Whether you’re baking for your kids, your co-workers, or just yourself (you deserve it!), this recipe feels like a hug from the inside out.
Why You’ll Love These Muffins
There are plenty of reasons to fall head-over-heels for these sweet potato chocolate muffins. First off, they’re wonderfully moist and fluffy, thanks to the natural creaminess of sweet potatoes. They’re also a great way to use up leftover roasted sweet potato—hello, easy meal prep! The combination of cocoa powder and melted chocolate chips means that each bite is full of deep chocolate flavor, but the muffin itself stays just sweet enough to feel like a treat without being a sugar bomb.
Another reason? These muffins are naturally packed with fiber and nutrients thanks to the sweet potato. We’re talking vitamin A, potassium, and antioxidants—baked right into your dessert! And because the recipe is incredibly forgiving, it can easily be adapted to gluten-free, dairy-free, or even egg-free diets with just a couple simple swaps.
How Do They Taste?
Honestly, I’m kicking myself for not having shot this recipe sooner—the flavor is that good. The sweet potato brings a gentle, caramel-like sweetness and soft texture, while the chocolate brings depth and richness. If you’ve ever had a sweet potato brownie or cake, you already know that earthy-sweet balance is magical. These muffins are slightly spiced with cinnamon and a dash of nutmeg, making them feel extra cozy, especially during the cooler months. The chocolate chips melt into gooey little pockets throughout, giving you surprise chocolate bursts in every bite.
Benefits of Making Sweet Potato Chocolate Muffins
Beyond being incredibly tasty, these muffins have some pretty awesome perks. They’re naturally more nutritious than your average chocolate muffin, thanks to the sweet potatoes. They’re perfect for sneaking in vegetables without compromising on flavor—great for picky eaters (or for us grown-ups who need a little health boost with our indulgence!). They also store well, freeze beautifully, and can be batch-made for easy breakfasts or snacks throughout the week. You can even pack them into lunchboxes or enjoy with a morning coffee—super versatile!
Ingredients You’ll Need
1 cup mashed sweet potato (from about 1 large roasted sweet potato)
2 large eggs
1/2 cup maple syrup or honey
1/3 cup melted coconut oil or neutral oil
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 cup whole wheat flour (or all-purpose)
1/2 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chocolate chips (plus more for topping)
Tools You’ll Need
Mixing bowls (one large, one medium)
Muffin tin (12-cup)
Paper liners or non-stick spray
Whisk and spatula
Measuring cups and spoons
Cooling rack
Ingredient Additions and Substitutions
I promised you versatile, and here’s proof! This recipe can be easily tweaked based on what’s in your pantry or your dietary needs.
Egg substitute: Use flax eggs (2 tbsp flaxseed meal + 5 tbsp water) for a vegan option.
Sweetener alternatives: Brown sugar, coconut sugar, or agave syrup can all work in place of maple syrup or honey.
Flour swaps: You can use gluten-free flour blends or oat flour for a different texture.
Milk choices: Almond, oat, or soy milk all work perfectly here.
Add-ins: Fold in chopped walnuts or pecans for crunch, a few dried cranberries for tartness, or a swirl of peanut butter for extra decadence!
How to Make Sweet Potato Chocolate Muffins – Step by Step
Prep your oven and pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup.
Make the wet mix: In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, oil, milk, and vanilla extract until smooth and creamy.
Combine dry ingredients: In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
Mix it all together: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—this keeps your muffins fluffy.
Fold in chocolate chips: Stir in most of the chocolate chips, saving a few to sprinkle on top of each muffin.
Fill your muffin tin: Divide the batter evenly between the 12 muffin cups, filling each about 3/4 of the way full. Top with the reserved chocolate chips.
Bake and enjoy: Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
What to Serve with These Muffins
These muffins are amazing all on their own, but they also pair beautifully with a few additions. Try serving them with:
A warm cup of chai tea or hot coffee
A dollop of Greek yogurt and honey for a protein boost
A side of scrambled eggs or a smoothie for a full breakfast
Sliced fruit like bananas or berries for a fresh contrast
Tips for Muffin Success
Roast the sweet potato: Roasted sweet potatoes bring out the most flavor, but if you’re short on time, steaming or microwaving will work.
Don’t overmix: Once your dry ingredients are added, stir gently. Overmixing leads to dense muffins.
Use room temperature ingredients: This helps everything blend better and rise more evenly.
Cool before storing: Let them cool completely before storing to avoid sogginess.
Storage Instructions
Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze beautifully—just wrap individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven for that just-baked warmth.
Frequently Asked Questions
Can I use canned sweet potato?
Yes, just make sure it’s plain mashed sweet potato, not the sweetened pie filling kind.
Can I make these muffins vegan?
Absolutely! Just use flax eggs, non-dairy milk, and make sure your chocolate chips are dairy-free.
Are they good for kids?
So good! They’re nutrient-dense, not overly sweet, and even picky eaters usually love them.
Can I make them without chocolate chips?
You can! They’ll still be delicious and chocolatey thanks to the cocoa powder.
Can I make them mini-sized?
Yes, reduce baking time to about 10–12 minutes and keep an eye on them.
In Summary
These sweet potato chocolate muffins are everything you could want in a cozy, satisfying baked treat. They’re rich in flavor, moist in texture, and made with ingredients that make you feel good. Whether you’re baking for your family, meal-prepping for the week, or just treating yourself to something special, this recipe is one you’ll want to come back to again and again. If you’re as smitten with sweet potatoes as I am, don’t miss these other recipes featuring this versatile veggie below!
More Recipes Featuring Sweet Potatoes
Sweet Potato Pancakes with Maple Cinnamon Butter
Roasted Sweet Potato and Black Bean Tacos
Sweet Potato Brownies
Sweet Potato and Lentil Curry
Share Your Muffins!
Tried this recipe? I’d absolutely LOVE to see your creations! Leave a review below and don’t forget to share your muffin pics on Pinterest and tag me. Your photos and feedback mean the world to me!
Nutritional Information (Per Muffin – Approximate)
Calories: 210
Protein: 4g
Carbs: 28g
Sugar: 12g
Fat: 10g
Fiber: 3g
Vitamin A: 90% DV
Iron: 8% DV
Ready to bake? Let’s get those ovens preheated and your kitchen smelling like chocolatey heaven!!