Go Back

Holiday Cranberry Sweet Potato Muffins

Tasty sweet potato muffins with a surprise swath of cranberry sauce.

Course Breakfast or Snack
Cuisine American
Keyword cranberry, muffin, sweet potato
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12


  • 2 large cooked and peeled sweet potatoes
  • 1 ripe banana
  • 1 large carrot, peeled and grated
  • 1 tbsp. grated orange rind
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 cup cranberry sauce


  1. Puree the sweet potatoes and banana in a food processor. You should have a total of three cups of mixture. If you are short, add more sweet potato or banana to get to three cups. Mix in the grated carrot and orange rind and set mixture aside.

  2. In a small mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. In a separate mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the sweet potato-banana mixture.

  3. Set muffin papers into muffin tins to make 24 muffins. Put a rounded tablespoonful of batter in each muffin paper. For each muffin, add a rounded teaspoonful of cranberry sauce on top. Then layer another tablespoonful of batter on top of the cranberry sauce.

  4. Bake muffins at 325 degrees for 35 minutes until golden brown and fully set.