Cranberry Sweet Potato Muffins

I took advantage of great holiday sales on both cranberries and sweet potatoes to make these excellent muffins. I made some substitutions, and will write the recipe both as written and my version. This is a recipe that freezes well and is so good and easy to make. My thrift store mini-chopper made chopping the cranberries so easy and fast.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12

Source: Taste of Home



  1. Preheat oven to 375 degrees F.
  2. Chop cranberries.
  3. In a bowl, combine dry ingredients: flour, sugar, baking powder, salt, cinnamon and nutmeg.
  4. In another bowl, combine egg, milk, sweet potatoes and butter (wet ingredients.)
  5. Make a well in the dry ingredients and add the wet ingredients. Mix just until moistened.
  6. Fold in cranberries.
  7. Fill greased or paper-line muffin cups half full (I used silicone liners and didn't have to grease). Sprinkle with cinnamon-sugar, if using.
  8. Bake for 18-22 minutes or until muffins test done.
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  10. Cool in pan 10 minutes before removing to a wire rack.

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January 31, 20180 found this helpful

I bet they are soft and yummy. I'll try this :)

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