Total Time
Prep 5 mins
Cook 22 mins

This recipe was found in Taste of Home Best Holiday Recipes, 2008.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F, then either grease or paper-line a 12-muffin pan.
  2. FOR THE BATTER ~ In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon & nutmeg.
  3. In small bowl, combine egg, milk, yams & butter, then stir this into flour mixture, just until moistened.
  4. Fold in cranberries.
  5. FOR THE TOPPING ~ In a separate container, combine 1 tablespoon each of granulated sugar & ground cinnamon.
  6. Using the batter, fill prepared muffin cups half full, then sprinkle each with cinnamon-sugar.
  7. Bake 18-22 minutes or until toothpick inserted in muffins comes out clean.
  8. Cool in pan 10 minutes before removing to wire rack.
  9. Best when served warm!
Most Helpful

OMG! These muffins have a wonderful flavor--the Yam-cranberry combo is fantastic. Add a spread of butter (real :) ) and BINGO...a breakfast or tea-time winner! Made as the Y in Le'ts P_A_R_T_Y event.

Caroline Cooks December 12, 2009

Not only is this a great-tasting muffin for any occasion, it would be especially good at the holidays. The muffins were so moist, I think from the yams, and the cranberries gave you a nice "pop" of tartness. I have these marked to make for upcoming Thanksgiving/Christmas dinners. They would also be a nice snack to make in a mini-muffin pan for those who like something a little sweet, but not "too" sweet such as cookies, candy, etc. Thanks for posting this Syd.

TasteTester March 14, 2009

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