Ingredients for Cranberry Sweet Potato Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar + 2 tablespoons granulated sugar (for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon + 1/2 teaspoon ground cinnamon (for topping)
- 1/4 teaspoon ground nutmeg
- Allspice
- 1 large egg
- 1/2 cup milk
- Mashed Sweet Potatoes
- 1/4 cup melted unsalted butter
- Fresh Cranberries
- Cinnamon Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Sweet Potato Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Sweet Potato Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
- In a separate bowl, whisk together 1 large egg, 1/2 cup milk, 1 cup cooked and mashed sweet potato (about 1 medium), and 1/4 cup melted unsalted butter.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup fresh or frozen cranberries.
- Fill each muffin liner about halfway full.
- In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle evenly over the muffins.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
38g
Fat
14g
Carbs
8g
