Cranberry Sweet Potato Muffins
Moist, tender, and bursting with seasonal flavors, these Cranberry Sweet Potato Muffins are the perfect blend of comfort and festive flair. Packed with creamy mashed sweet potato, tangy bursts of chopped fresh or frozen cranberries, and the warm aroma of cinnamon and nutmeg, these muffins strike the perfect balance between sweet and tart. With a quick prep time of just 15 minutes, they come together effortlessly, making them an ideal choice for breakfast, brunch, or snacking. Optional chopped pecans or walnuts add a delightful crunch, while melted butter and a touch of brown sugar provide richness in every bite. Bake up a batch of these crave-worthy muffins to warm your kitchen—and your taste buds—this season.
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Recipe Information
Ingredients
- 1 cup (mashed) Sweet potato
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup (packed) Brown sugar
- 1 large Egg
- 0.5 cup (melted) Unsalted butter
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1 cup (coarsely chopped) Fresh or frozen cranberries
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
Cook and mash your sweet potato until smooth. Let it cool slightly before using in the batter.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and egg. Beat until light and fluffy.
Add the melted butter, vanilla extract, milk, and mashed sweet potato to the wet ingredients. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in the chopped cranberries and nuts (if using).
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 410.0 g | 149% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 216.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1490 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
