I love sweet potatoes and wanted a sweet potato dessert on my Thanksgiving table this year. So last week, I was trying out a lot of different sweet potato recipes, including these sweet potato muffins.
Sometimes I try muffin recipes which are really more like cupcakes disguised as muffins. These are definitely real muffins and would make a good breakfast. They aren’t too sweet and the batter puffs up rather than sinking back down like cupcakes.
These sweet potato muffins use a lot of maple syrup, but I couldn’t really taste the maple syrup unfortunately. I skipped the glaze when I made these muffins, but next time I might make them with the glaze.
Sweet potato muffins (adapted from Sweet Pea’s Kitchen)
1 cup sweet potato puree
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
3/4 cup maple syrup
1/2 cup milk
1/2 cup dried cranberries
1. Preheat oven to 400 degrees F and line muffin cups with muffin liners.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, salt, nutmeg; set aside.
3. In a separate bowl, whisk in egg and melted butter until smooth. Add in puree. Whisk in maple syrup, milk. Stir in flour mixture with a wooden spoon only until moistened. Add in the dried cranberries.
4. Fill prepared muffin cups 3/4 full. Bake in preheated oven 18-20 minutes or until toothpick inserted into center of muffin comes out clean.