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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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 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 large 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 12 greased or paper-lined 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 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 155 calories, 5g fat (3g saturated fat), 29mg cholesterol, 265mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.

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  • Sarah Beth
    Apr 1, 2019

    I'm commenting because I successfully tweaked a few things. I subbed orange juice for milk because I had some on it's last leg. I added a little baking soda...maybe 1/2 teaspoon. I used canola oil because I was too lazy to melt butter. As well, I added about a half. cup of toasted, chopped pecans. Just had one with my breakfast and it was delish. Just the perfect level of sweetness. Cheers!!

  • JMartinelli13
    Dec 13, 2018

    Used both fresh and dried cranberries, sprinkled the tops with raw sugar. Great on their own, but amazing split and toasted with some cream cheese!

  • Grammy Debbie
    Nov 17, 2014

    Really great change-of-pace, seasonal muffin. All sorts of good flavors going on, holiday spice, tart cranberry, sweet sugar topping. A great conversation top, too! I made mine in jumbo muffin format and they made a nice hearty, portable winter breakfast treat.

  • exermom
    Oct 3, 2014

    Instead of the cranberries can you use raisins?

  • Timbergurl1
    Jan 18, 2014

    Wonderful! The only thing I changed is I added chopped pecans, because my husband loves nuts. I just made a triple batch and froze the extra, and they defrost beautifully!

  • kkparsons13
    Oct 31, 2012

    My kids and I made these when we were stuck inside on a rainy day, and we loved them! Great flavor and very moist for something so low in fat and calories.

  • Momof4inME
    Oct 25, 2011

    These are so good!! I used the dried cranberries and they were awesome!! I let the dried cranberries soake in some warm water while I was putting the batter together they were nice and plump!!!

  • molly010
    May 9, 2011

    Awesome muffins! I have also made this recipe with craisins since they pack the flavor. Kids love these muffins. It's a great way to get some vitamins in them.

  • 1968Debra
    Dec 26, 2010

    I really liked the recipe. I think I will try it with a little more, 3/4c. sweet potato next time. I thought the cranberries out flavored the potato, but still really loved it.

  • NyxRizzi
    Jul 7, 2009

    Fall is my favorite season. These muffins bring a little bit of fall to my kitchen any time of year. Tried them with dried cranberries. Turned out okay, but fresh cranberries are definitely preferred.