Kids Can Bake: Sweet Potato-Chocolate Chip Mini Muffins

These sweet potato muffins are a lot like chocolate chip cookies but small enough to just pop into your mouth. For little and big kids: Let them help with measuring the ingredients, mixing the batter and filling the muffin tins.

Total Time:
30 min
15 min
15 min

Makes 48 mini muffins

  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/2 cup mini chocolate chips
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2/3 cup packed brown sugar
  • 1 cup canned sweet potato puree
  • 1/3 cup sour cream
  • 1 large egg
  • Special equipment: two 24-cup mini muffin tins

  • Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.

  • Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).

  • Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Note: Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

View All

Cooking Tips
Loading review filters...

    This recipe is featured in:

    Cooking with Kids