Chocolate at breakfast does seem a little questionable, but I'm a first class chocolate lover so I have no problem with this little indulgence. I love making muffins and this sweet potato version has been a favorite lately, the addition of dark chocolate makes them pretty irresistible... if I do say so myself!
Sweet Potato Chocolate Chunk Muffins: adapted from "Pumpkin Bread" in Joy of Cooking, 1997 edition.
- 1 1/2 c flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp allspice
- 6 tbs butter, room temperature
- 1/3 c milk
- 1/2 tsp vanilla
- 1/2 c sugar
- 1/3 c brown sugar
- 2 eggs
- 1 medium sweet potato baked, skins removed, and mashed
- 1/2 c dark chocolate finely chopped
Preheat the oven to 350 degrees and grease a muffin pan. Mix the dry ingredients in a small bowl.
Beat the butter in a large bowl. Add the sugars and beat. Add the milk, vanilla extract, and eggs one at a time beating after each addition. Mix in the sweet potato mash. Fold in the flour a little at a time and mix until just combined.
Fold in the chocolate chunks. Spoon into the muffin tin distributing the batter equally. Bake 20-25 minutes until a toothpick comes out clean from the center of the muffin.
These are so tasty for breakfast with some fruit and yogurt, dessert with a scoop of vanilla ice cream, or just in between meals when you need a little something special.
Not surprisingly they are also a hit with the little guy (don't worry I don't feed him sugar and chocolate too often but he definitely inherited my love for the sweet stuff). Enjoy!
*updated to include quantity of butter