Today I’m going to share a long-time family favourite recipe, featuring my sweet younger sister Tabithah, with whom I’ve thought for a long time would be fun to make a cooking video. She is hilarious. I know you can’t tell by these pictures, but trust me. It’s true. The main drawback I have to that idea is that our kitchen is *very* dark (please excuse the yellow-y quality to the kitchen pictures), made even worse by the fact that we’ve been having some trouble with the electrical wiring in our kitchen, so we can’t currently use the main lights. I take most of my photos in another room or on the porch, and I try as much as possible to make it seem like a kitchen. Sort of. Sometimes I don’t even try. At any rate, regardless of all of that, a video would be hard to make at the moment.
That said… I’m going to move on to the main point of this post– delicious muffins!
These muffins have been made by the hundreds over the course of many years, and if you know my family in person, you’ve probably had them. You would have had them either as they are in this recipe, or made with squash or pumpkin instead of sweet potato, depending on what we’ve had on hand. All of the afore mentioned vegetables work about the same way in this recipe!
I thought, for about 1/2 second, that perhaps this recipe is too fall-esq. to share at this time of year, but no. In my family, the fall is the time you stock the freezer with sweet-potato, squash, and pumpkin purée for the purpose of keeping yourself able to bake at will for the rest of the year. Snow or sun, rain or shine, fall or spring, summer or winter, these muffins are always delicious and always worth making. And also always worth doubling the chocolate chips, if you’re like me (yes, I recommend that).
Also, a quick note – If you’ve never done it before, you can make your pumpkin, squash or sweet potato purée by following This Tutorial. Pumpkin and squash are done the same way (as in the tutorial), and you can cook sweet potatoes by boiling, peeling and puréeing them, or by baking, peeling and puréeing them. Either way works great, but baking them is generally the healthier option of the two. (Just make sure that if you’re baking sweet potatoes you prick them all over with a fork or sharp knife first… If you don’t pierce the skins, they might burst in the oven, which would be… unfortunate.)
Anyway. Enough rambling about puréed vegetables. Scroll down for the recipe!
Sweet Potato Chocolate Chip Muffins
These muffins are not too sweet, but definitely sweet enough to satisfy that craving. Whole wheat flour in the batter gives them a little extra texture, and chocolate chips is the crown.
Ingredients
- 4 eggs large
- 1-1/2 cups brown sugar
- 1 cup vegetable oil
- 2 cups sweet potato cooked, peeled, and puréed
- 2/3 cup water
- 1 cup semi-sweet chocolate chips
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1-1/2 tsp cinnamon
- pinch salt
Instructions
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Preheat the oven 350 degrees fahrenheit.
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In a large mixing bowl, beat the eggs and whisk in the brown sugar until combined. Add the oil, sweet potato, and water, and whisk until smooth. Stir in the chocolate chips.
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Sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt; add to the wet mixture, mixing with a large spoon or spatula until just moistened and combined (do not over-mix).
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Scoop the batter (about 1/3 cup per muffin) into prepared muffin tins (I like to use a silicone pan, but you can also grease regular muffin tins, or for easy cleanup, use muffin tins with paper liners.
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Bake for 18-25 minutes (the type of pan you use will affect baking time) or until a toothpick inserted into the centre comes out clean. (Check a couple the largest looking muffins to make sure they are all done.)
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Allow the muffins to sit in the pan 5-10 minutes (10-15 minutes for silicone pans), and remove to cool on wire racks.
<3
Pictured: The cute blonde in plaid – Tabithah // The girl eating a muffin in the background – Micaiah // The feet – Me // The hand – Me
Enjoy! Come back soon.
–Naomi
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[…] Sweet Potato Chocolate Chip Muffins, made with my own pumpkin purée instead of sweet potato. […]
[…] this recipe, be sure to check out some of my other favourites, like my Cranberry Bran Muffins, or Sweet Potato Chocolate Chip Muffins. Muffins are just the best to have on hand for a quick […]