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.
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.
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 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.
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.
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.
In a large bowl, mix together the wet ingredients except the mashed sweet potato together.
Add in mashed potato and mix until combined.
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.
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.
Divide the batter into a 12-cup muffin tray lined with muffin cups.
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.
Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.
- 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)
- 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.
- 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.
- In a large bowl, mix together the wet ingredients and mashed sweet potato together.
- 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.
- 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.
- Divide the batter into a 12-cup muffin tray lined with muffin cups.
- 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.
- Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.
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Rachelle
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