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
Ingredients
- 1 cup sweet potato puree
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter melted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 large egg
- 3/4 cup maple syrup
- 1/2 cup milk
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 400°F and line muffin cups with muffin liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, salt, nutmeg; set aside.
- 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.
- 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.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
How many does this make?
I think about 12.
You never said when to add in the puree!
So so sorry! The puree goes with the other wet ingredients. I just changed it now.
Mmmm! These look great! I am so happy that you enjoyed them! I love the addition of the cranberries. I will have to make these again with the cranberries! 🙂
I liked the addition of cranberries. It added a nice color to them and works well with the sweet potatoes. Thanks for providing such a great recipe!
I wish I would have seen this post a few hours ago. I was looking for something to make with my leftover sweet potato puree I had from Thanksgiving, but I ended up trying out some sweet potato yeast rolls. You let them sit in the fridge overnight, then roll them out in the morning, so I haven’t tasted them yet, but I do still have 1/2 cup sweet potato puree left, I guess I could try a half batch of these muffins. I love cutting eggs in half – LOL!! Did you use pancake syrup or real maple syrup?
I used real maple syrup. First time doing so, so I was sad the taste sort of got lost. Halving eggs is always interesting..
great way to use up leftover sweet potatoes!!
You’re right! I actually didn’t even think about leftovers, but I do have some leftover so I’ll probably use them to make these.