Sweet Potato Cranberry Muffins

Sweet potato muffins are a cozy American brunch staple, especially when fall flavors take the lead. Mashed sweet potato keeps the crumb tender while tart fresh cranberries and maple syrup add bright, maple-kissed contrast in every bite.

Serves 6 · 15 min prep · 26 min cook

Estimate for one serving

• 285 cal
• 6g protein
• 42g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 (about 10 oz) medium sweet potato
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 large eggs
• 1/3 cup maple syrup
• 1/3 cup neutral oil
• 1/2 cup plain Greek yogurt
• 1 cup fresh cranberries
• 1/2 cup chopped pecans
• 1 tbsp minced fresh sage
• 2 tbsp turbinado sugar

Instructions

1. 1Pierce the sweet potato several times, microwave on high 5 to 6 minutes until completely soft, then scoop the flesh and mash until smooth; cool slightly.
2. 2Preheat the oven to 375°F and line a 6-cup jumbo muffin tin or standard 12-cup tin with paper liners.
3. 3In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
4. 4In a separate bowl whisk the eggs, maple syrup, oil, yogurt, and cooled mashed sweet potato until silky.
5. 5Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain; do not overmix.
6. 6Fold in the cranberries, pecans, and minced sage so the fruit is evenly distributed without crushing.
7. 7Divide the batter among the muffin cups, filling each nearly to the top. Sprinkle turbinado sugar over each mound for crunch.
8. 8Bake 22 to 26 minutes until the tops are golden, spring back when lightly pressed, and a toothpick comes out with only a few moist crumbs.
9. 9Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm on a platter so guests can grab one with coffee.