Cranberry Yam Muffins
Elevate your morning routine or holiday spread with these irresistible Cranberry Yam Muffins, a delightful blend of sweet and tangy flavors. Packed with the natural sweetness of mashed yams and the vibrant tartness of chopped cranberries, these muffins are perfectly spiced with cinnamon and nutmeg for a cozy, aromatic treat. The tender crumb is achieved by balancing moist ingredients like vegetable oil and yams, while a hint of vanilla and optional crunchy pecans or walnuts add depth. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or an afternoon snack. Whether you're savoring them fresh out of the oven or enjoying them the next day, these unique cranberry yam muffins will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cups Mashed cooked yams (or canned yams)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen cranberries, coarsely chopped
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the mashed yams, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the chopped cranberries and, if desired, the chopped pecans or walnuts.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 225.5 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1634 mg | 35% | |
*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.
