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
- 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
- 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.
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.