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Cranberry Sweet Potato Muffins

 Cranberry Sweet Potato Muffins
Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack. —Diane Musil, Lyons, Illinois
12 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup cold mashed sweet potatoes (without added butter or milk)
  • 1/4 cup butter, melted
  • 1 cup chopped fresh or frozen cranberries
  • Cinnamon-sugar


  • In a large bowl, combine the flour, sugar, baking powder, salt,
  • cinnamon and nutmeg. In a small bowl, combine the egg, milk, sweet
  • potatoes and butter; stir into dry ingredients just until moistened.
  • Fold in cranberries.
  • Fill greased or paper-line muffin cups half full. Sprinkle with
  • cinnamon-sugar. Bake at 375° for 18-22 minutes or until a
  • toothpick inserted in muffins comes out clean. Cool in pan 10
  • minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

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Cranberry Sweet Potato Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 155 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.