Moist Sweet Potato Chocolate Muffins with Rich Cocoa Flavor

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I’ve been saving this recipe for far too long—over a year and a half—and I’m sorry it took me so long to share it. These sweet potato chocolate muffins are everything you want in a muffin: moist, fluffy, and irresistibly chocolatey, with the best crispy muffin tops. Once you taste them, you’ll wonder why you didn’t make them sooner. The texture stays tender even on day two and three, and they’re dangerously easy to eat straight from the pan.

These muffins come from my love of two key ingredients: sweet potato and chocolate. The sweet potato adds natural moisture and a subtle sweetness that pairs perfectly with cocoa. But there’s another secret to their texture that makes a huge difference: almond flour.

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Almond flour is my go-to in this recipe. I often combine almond flour with whole wheat pastry flour to get a tender, moist crumb while still keeping structure. Almond flour holds moisture without making baked goods heavy, which helps these muffins stay soft for days. If you don’t have store-bought almond flour, you can make your own by pulsing raw almonds in a food processor or high-speed blender until finely ground—just be careful not to over-process into almond butter.

I also use apple cider vinegar with baking soda to give these muffins lift. The reaction between the acid and baking soda helps produce tall, domed muffin tops. Don’t worry—the vinegar flavor disappears during baking. If you prefer, you can substitute white vinegar or freshly squeezed lemon juice.

If you’ve ever wondered why I waited so long to post this, it’s simple: every time I bake them I end up eating most of the batch before I can get good photos. That’s why many images here show just a few muffins—proof that they don’t last long in my kitchen. The recipe below makes a full dozen and includes a short video demonstrating the process.

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Sweet Potato Chocolate Muffins

By:
Jenné Claiborne

Quick note: I always use almond flour in this version. If you need an alternative, you could try replacing it with wheat flour or nut-free seed flours, but results may vary.

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Servings:
1 dozen

Ingredients

• 1 tablespoon ground flax seed + 2 tablespoon water
• 1 cup whole wheat pastry flour
• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cane sugar + 1/2 cup coconut sugar (or brown sugar)
• 1 cup plain unsweetened soy milk (or other plain unsweetened plant milk)
• 1 tablespoon apple cider vinegar
• 1/2 cup sweet potato puree (microwave or bake sweet potato and mash the filling)
• 1 teaspoon vanilla
• 1/2 cup grapeseed oil (or 1/4 cup to reduce oil; muffins will be less rich)
• 1/4 cup dark baking chocolate, chopped (or vegan chocolate chips)

Instructions

1. Preheat the oven to 400°F and line a 12-cup muffin tin with liners.
2. Make the flax “egg”: combine the ground flax and water in a small bowl and set aside to thicken.
3. Whisk together the dry ingredients: whole wheat pastry flour, almond flour, cocoa powder, baking soda, salt, and sugars.
4. In a separate bowl, whisk the soy milk with the apple cider vinegar, flax mixture, sweet potato puree, vanilla, and oil.
5. Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
6. Fold in the chopped chocolate or chocolate chips.
7. Spoon the batter into the prepared muffin cups. The batter will likely reach the top—this helps create those iconic muffin tops.
8. Bake for 25–30 minutes, testing with a toothpick after 25 minutes. Bake until a toothpick comes out clean or with a few moist crumbs.
9. Allow the muffins to cool for 10–15 minutes before serving so they set and are easier to remove from the liners.

Like this recipe? Rate and comment below!

Want another muffin idea? Try my Sweet Potato Oat Bran Muffins for a different texture and flavor.

Watch the full video below!