This recipe for white chocolate chip sweet potato muffins is great for the whole family. The kids love the sweet flavors and still get the nutritional value of sweet potatoes. This recipe for sweet potato muffins is also like sweet potato cupcakes! My toddler absolutely loves these too, they make great hand foods.
I love making sweet potato muffins because they have a unique sweet flavor. The texture is dense and chewy and the white chocolate chips add an extra pop. Brown sugar adds another level to these sweet potato cupcakes.
I also call these muffins sweet potato cupcakes because they’re delicious topped with frosting or whipped cream. Just too with your favorite flavor and serve for dessert. This recipe for sweet potato muffins is so simple.
You only need a few easy common ingredients to make this recipe for sweet potato muffins. Ingredients such as 1 cup plan sweet potato purée. That’s approximately 1 small/medium sweet potato. It’s the perfect amount for growing toddlers!
Other ingredients you need for sweet potato muffins 1/4 cup milk, 1 egg, and 1 tsp vanilla extract. Also 1.5 cup all purpose flour, 1 tsp baking powder, and 1/5 cup granulated sugar.
Lastly you also need 1/5 cup brown sugar, 2 tbsp vegetable oil, and 1 cup white chocolate chips for sweet potato cupcake. The directions are very easy as well.
Start making this recipe for sweet potato muffins by boiling 1 small/ medium sweet potato. Boil for approximately 15 to 20 minutes until you can easily puncture with a fork all the way through. You can peel the skin off before boiling or after, it doesn’t matter.
Drain the water and set the sweet potato aside to cool off. In a large mixing bowl combine all the dry ingredients for sweet potato muffins and whisk until thoroughly combined.
As soon as your sweet potato is cooled off enough to touch, combine it with all wet ingredients in a separate mixing bowl and beat (on medium) with electric mixer until thoroughly combined.
Next add the sweet potato cupcake wet ingredients slowly into dry ingredients and beat with electric mixer (on slow/medium) until thoroughly combined. Preheat the oven to 350 degrees F. Grease your muffin pan (12 count). Fill up the muffin pan 3/4 way up with muffin batter.
Nutrition Facts for this recipe
Amount per serving
% Daily Value*
Total Fat 7.5g 10%
Saturated Fat 3.4g 17%
Cholesterol 19mg 6%
Sodium 24mg 1%
Total Carbohydrate 38.2g 14%
Dietary Fiber 0.9g 3%
Total Sugars 23g
Vitamin D 1mcg 7%
Calcium 64mg 5%
Iron 1mg 5%
Potassium 193mg 4%
The flavors are delicious and so full of flavor. Additionally this recipe is keto friendly…