Cranberry Sweet Potato Muffins

READY IN: 35mins
Recipe by sheltiechick

This recipe was created by Colleen Hatton from Chef Benjamin & Company in Mahomet, Illinois for a radio station feature on WCFF 92.5 The Chief. They are super moist, delicious, and STAY moist and delicious for days. These make a great dessert for Thanksgiving, and a great breakfast to grab before you hit all your Black Friday sales!

Top Review by Alisa Lea

I had some mashed sweet potatoes I needed to use up so I made these for breakfast this morning. I subbed dried cranberries for fresh and skipped the paper liners. They baked up great with a nice texture, but not really much sweet potato flavor. Nice Sunday morning muffin to go with my coffee.

Ingredients Nutrition

Directions

  1. Line muffin pan cups with paper liners.
  2. In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
  3. In a small bowl, combine egg, milk, sweet potatoes and butter.
  4. Stir wet ingredients into dry ingredients just until moistened.
  5. Stir in cranberries.
  6. Fill paper lined muffin cups half full.
  7. Sprinkle with Cinnamon-Sugar.
  8. Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
  9. Cool in pan 10 minutes before removing to a wire rack.

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