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Sweet Potato Chocolate Chunk Muffin

 
Muffins are really just cakes baked in small cups and they appeal to almost everyone. Today’s Sweet Potato Chocolate Chunk Muffin might sounds a little unusual yet, it is totally worth trying. Who would have thought of marrying sweet potato and chocolate chunk in a muffin? Well Martha Stewart did.

Bear Naked Food sweet potato chocolate chunk muffin
The original recipe calls for whole wheat flour which adds an additional nutty flavor and texture to the muffins but I use all-purpose flour instead. I highly recommend you use orange sweet potato as it not only gives a nice orangey hue to the muffins, it has a high moisture content which provide additional moistness.

k
If you are not a fan of bittersweet chocolate, go ahead and substitute with semi-sweet (55%) chocolate and remove 2 tablespoon of sugar from the stated amount.

I'm using Valrhona

I’m using Valrhona 64% chocolate.

 

 

 

Ingredients:
1 large sweet potato
1 cup (145 g)  60% bittersweet chocolate – roughly chopped (you could also use 55% semi-sweet chocolate, just remove 2 tbsp sugar)

Dry ingredients:
1 ½ cup (192 g) whole wheat flour (I’m using all-purpose flour)
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp salt

Wet ingredients:
3 large eggs (I’m using 60 g sized eggs)
¾ cup + 1 tbsp (165 g) caster sugar
¾ cup (175 ml) vegetable oil (I’m using grapeseed oil)

Makes 12 muffins

Recipe adapted from: Martha Stewart 

The line up.

The line up.

Preheat oven to 200°C/400°F.
Wrap the sweet potato with aluminum foil and bake for 55 – 60 mins, until soft. Set aside to cool before peeling and mashing it.

f

 

h

 

Lower the oven temperature to 175°C/340°F.

In a medium bowl, add the dry ingredients together and mix well with a balloon whisk.

k

 

In a large bowl, mix together the wet ingredients except the mashed sweet potato together.

h

 

Add in mashed potato and mix until combined.

l

 

Add ½ of the dry mixture to the wet mixture and fold with a spatula until the flour just disappear. Add in the remaining flour and repeat.

j

 

Lastly fold in ¾ of the chopped chocolate, leaving some for garnishing. Do not overmix the batter or the muffins will be dense and tough.

k

 

h

 

Divide the batter into a 12-cup muffin tray lined with muffin cups.

k

 

Garnish the top of each muffin with the remaining chopped chocolate.

Bake for 22 – 24 mins, until top is golden brown and top springs back lightly when touched.

g

 

Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.

Bear Naked Food sweet potato chocolate chunk muffin

 

Bear Naked Food sweet potato chocolate chunk muffin

 

Bear Naked Food sweet potato chocolate chunk muffin

 

 

Sweet Potato Chocolate Chunk Muffin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 12 muffins
Ingredients
  • 1 large sweet potato
  • 1 cup (145 g) 60% bittersweet chocolate – roughly chopped (you could also use 55% semi-sweet chocolate, just remove 2 tbsp sugar)
  • Dry ingredients:
  • 1 ½ cup (192 g) whole wheat flour (I’m using all-purpose flour)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • Wet ingredients:
  • 3 large eggs (I’m using 60 g sized eggs)
  • ¾ cup + 1 tbsp (165 g) caster sugar
  • ¾ cup (175 ml) vegetable oil (I’m using grapeseed oil)
Instructions
  1. Preheat oven to 200°C/400°F.
  2. Wrap the sweet potato with aluminum foil and bake for 55 – 60 mins, until soft. Set aside to cool before peeling and mashing it.
  3. Lower the oven temperature to 175°C/340°F.
  4. In a medium bowl, add the dry ingredients together and mix well with a balloon whisk.
  5. In a large bowl, mix together the wet ingredients and mashed sweet potato together.
  6. Add ½ of the dry mixture to the wet mixture and fold with a spatula until the flour just disappear. Add in the remaining flour and repeat.
  7. Lastly fold in ¾ of the chopped chocolate, leaving some for garnishing. Do not overmix the batter or the muffins will be dense and tough.
  8. Divide the batter into a 12-cup muffin tray lined with muffin cups.
  9. Garnish the top of each muffin with the remaining chopped chocolate.
  10. Bake for 22 – 24 mins, until top is golden brown and top springs back lightly when touched.
  11. Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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