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–
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These look amazing! I’m going to try them this week. Thanks for the recipe.
I have made muffins many a times but never made using cranberry and sweet potato flavors…They look quite yummy and my muffins for breakfast will surely be this recipe next time…
Yum!! I’m lactose intolerant but love milk, so lactose-free products are such a life saver for me!
I LOVE Lactaid! I use their cottage cheese because I’m lactose intolerant. I don’t think a lot of people are aware of it though. I get reader asking all the time what lactose free cottage cheese I’m using. I’m glad to see you sharing it so hopefully more people know because it’s really a great brand!
I love making healthier muffins with my children and these look great! I’ve never added sweet potato to a muffin before but with the cranberries they’re so Christmassy and look delicious too!
So true that we forget to have snacks on hand when company comes over . These muffins look fantastic and would be so cute looking set out on the counter in a little basket for overnight guests. Plus using lactaid is a great way to make something everyone can enjoy.
So festive and I’m always on the lookout for a new muffin recipe! Bravo Lindsay!
THESE SOUND SO REFRESHING! YUM! I bet you could use oat flour for gluten free super easily!
These look delicious and I love cranberries and sweet potatoes so they sound amazing to me! I love making muffins and foods that tend to be unhealthy healthy or healthier!
i have yet to buy cranberries this season…and turning them into muffins sounds great 🙂
I love sweet potatoes and I love cranberries, but I never thought to pair them together!! Yum!
YUM!!!! These look gorgeous and festive!!! The combination of sweet potatoes and cranberries sounds great.
Can’t wait to try this!!!
These look amazing! Definitely going on my list to make this week. I was just wondering if you keep track of the nutrition facts? I’d love to see those along-side your recipes. Thanks
i don’t, sorry!
I was going to make these today as they look so yummy! Can I combine ingredients in food processor (and pulse in cranberries)? Or would it not give the same texture?
i think it would work fine!
Made these the other day and my two toddlers love them. I subbed the sugar for two bananas, chopped some craisins up, adding mini chocolate chips in too, and used canned sweet potato, and they’re a hit. Even my husband – who isn’t big on the ‘toddler muffins – really liked them. They will be a regular muffin for us.
Hi, Looks delicious! Can you make this in a loaf pan? If so, same temperature and cooking times?
Just made these with craisins as regular and mini muffins and they are delicious! Not too sweet, good for breakfast or a snack.
We made them today with my daughter – who refuses to eat sweet potatoes. Everyone loved them! Thank you for the recipe, I am sad that I didn’t double the recipe! I had two huge sweet potatoes, just used one, made about a cup of mashed – I think I will make another batch with the other sweet potato tomorrow and freeze!
I made these muffins with oat flour and fresh whole cranberries. The ‘pop’ of sour whole cranberry makes them so good. Probably moisture than usual but yummy. My favorite. Thanks for the recipe Lindsay.
I keep getting compliments on these muffins. I used leftover roasted sweet potatoes, oat milk and subbed 1/3 of the flour with oat flour to make them even more nutrient rich. I also added some ground ginger in addition to the cinnamon – very adaptable recipe!
Thank you for sharing
Great recipe except for the oil. I asked Alexa for a possible substitute and she said Greek yogurt. WIN! Next time I will do that.
These were delicious. I went with your recipe because it calls for way less sugar than most of the recipes I looked at. I used orange zest & orange juice instead of milk and about a 1/2 cup of Greek yogurt. Not sure how much liquid I used as I just added until it was the right consistency. I also had some frozen chopped cranberries so I used those instead of craisins. Pressed a couple of pecan pieces on top before baking. I didn’t have white whole wheat flour sir I used 1/2 cup whole wheat flour and 1 cup white flour. Very good recipe.