This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Make them with fresh cranberries, Craisins or chocolate chips!
*Originally published 12/2016. Updated 5/2021*
Hi friends!
Allow me to introduce you to these Cranberry Sweet Potato Muffins. I first made these muffins back in 2016. It was right after Thanksgiving so I had tons of fresh cranberries I was looking to use up. Then I even added a little drizzled glaze to be fancy. But let’s be honest. With 3 little kids running around now, fancy muffins rarely happen anymore. But regular muffins do!
And when it comes down to it, these are really just basic sweet potato muffins. Yes, you can add cranberries- fresh or dried Craisins…but if you’re not a cranberry fan, feel free to skip them and add some chocolate chips instead!
Cranberry Sweet Potato Muffins
Here’s what you need:
- Cooked sweet potato – I just stab one with a knife a few times and microwave 5-6 minutes. You can also use canned sweet potato.
- Eggs
- Vanilla Extract & cinnamon – for flavor
- Brown sugar – White sugar works too.
- Milk – cows milk or plant-based milk of choice
- Oil- I use avocado oil
- Flour – I use white whole wheat flour
- Cranberries or chocolate chips – fresh cranberries, Craisins or chocolate chips
To make an optional glaze you can combine powdered sugar with a little milk and drizzle over the top! This works really well during the holiday season when you’re tired of cookies, especially if you use fresh red cranberries! So pretty.
Here’s the recipe:
PrintCranberry Sweet Potato Muffins
This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Use fresh or dried cranberries or swap chocolate chips
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 3/4 cup cooked, mashed sweet potato
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup brown sugar (increase to 2/3 cup for sweeter muffin)
- 2/3 cup milk (cow or plant-based)
- 1/4 cup oil (i use avocado)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1.5 cups flour (i used white whole wheat)
- 1 cup fresh or frozen cranberries (or 1/3 – 1/2 cup Craisins or chocolate chips)
Instructions
- Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
- Add flour and baking soda and stir until just combined.
- Mix in fresh cranberries or chocolate chips.
- Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
Hope you guys enjoy these! Here’s how they look with fresh cranberries and glaze:
Either way they’re delicious!
Enjoy!
–Lindsay–