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Double Chocolate Sweet Potato Muffins - these easy to make muffins are a chocolatey indulgence and are super moist thanks to the addition of mashed sweet potato! You have to try them! | eatloveeats.com

Double Chocolate Sweet Potato Muffins

A rich and easy to make double chocolate sweet potato muffin, a great treat when you need one.
Course Cake, Dessert
Cuisine British
Keyword Chocolate chips, Double Chocolate Muffin, Sweet Potato, Sweet Potato Muffin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15
Calories 275kcal
Author Sasha


  • 150 g dark chocolate (5 ounces) 70% cocoa solids
  • 75 g butter (5 tablespoons)
  • 250 g baked sweet potato (1 cup) mashed
  • 2 large eggs
  • 250 ml milk (1 cup)
  • 150 g soft light brown sugar (1 cup)
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 110 g spelt flour (1 scant cup)
  • 110 g plain flour (1 scant cup)
  • 30 g cocoa powder (4 tablespoons)
  • 1 tablespoon baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 150 g dark chocolate chunks (5 ounces)


  • Preheat the oven to 180ºC (350ºF). Line muffin tins with muffin cases.
  • Start by melting together the 70% dark chocolate and the butter. I find it easiest to do this by placing the chocolate and butter in a heatproof bowl set over a pan of simmering water. Ensure the water does not touch the bowl and stir occasionally until melted. Remove from the heat.
    150 g dark chocolate, 75 g butter
  • In a large bowl add the mashed sweet potato and pour over the melted chocolate and butter. Using a balloon whisk (or a wooden spoon) mix together well.
    250 g baked sweet potato
  • Add in the eggs, one at a time, mixing well after each one. Next incorporate the milk, sugar, vanilla and salt - the mixture should be smooth and runny.
    2 large eggs, 250 ml milk, 150 g soft light brown sugar, ½ teaspoon vanilla extract, pinch of salt
  • Switch to a wooden spoon or spatula and gently fold in the flours, cocoa powder, baking powder, bicarb and chocolate chunks.
    110 g spelt flour, 110 g plain flour, 30 g cocoa powder, 1 tablespoon baking powder, 1 teaspoon bicarbonate of soda, 150 g dark chocolate chunks
  • Divide the mixture between the holes of your muffin tin - when I made this recipe using regular muffin cases I got 15 muffins. Bake for about 20 minutes - they are ready when a skewer inserted into the centre of the muffin comes out clean.


The recipe makes about 15 regular sized muffins. When I made this recipe to take photos I filled those huge tulip muffin cases really full and got 10 muffins. If you want to make mega muffins, you'll need to bake for around 25 minutes.
These muffins are seriously chocolatey and not super sweet - if you prefer a less intense flavour then I recommend you substitute 70% dark chocolate for something with around 50% cocoa solids and replace the cocoa powder with the same amount of flour.
Use any kind of milk you like - I have used both cow's milk and almond milk to good effect.


Calories: 275kcal | Carbohydrates: 38.3g | Protein: 5.1g | Fat: 12.1g | Saturated Fat: 6.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.4g | Cholesterol: 38.2mg | Sodium: 315.1mg | Potassium: 330.7mg | Fiber: 3.3g | Sugar: 18.2g | Vitamin A: 168.2IU | Vitamin C: 0.4mg | Calcium: 91mg | Iron: 2.2mg