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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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)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
Step 2
Cook and mash your sweet potato until smooth. Let it cool slightly before using in the batter.
Step 3
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 4
In a large mixing bowl, combine the granulated sugar, brown sugar, and egg. Beat until light and fluffy.
Step 5
Add the melted butter, vanilla extract, milk, and mashed sweet potato to the wet ingredients. Mix until well combined.
Step 6
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Step 7
Gently fold in the chopped cranberries and nuts (if using).
Step 8
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 9
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 10
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.
Step 11
Serve warm or at room temperature, and enjoy!
Nutrition Facts
| Serving size | (1181.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3136.1 |
| Total Fat 159.9g | 0% |
| Saturated Fat 66.8g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 487.1mg | 0% |
| Sodium 2551.2mg | 0% |
| Total Carbohydrate 410.0g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 216.5g | |
| Protein 40.3g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 406.6mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1489.7mg | 0% |
Source of Calories