These muffins combine the natural sweetness of sweet potatoes with warm spices and chocolate chips for a delightful treat.
Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, whisk together the mashed sweet potato, eggs, milk, oil, and brown sugar until smooth.
Make sure the sweet potato is well-mashed for a smoother batter.
In another bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for a decorative touch.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a cozy treat.
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