The ingredients are simple on their own, but together these Sweet Potato Cranberry-Chocolate Muffins are a delicious fall symphony. Each flavor compliments and enhances one another making these muffins one of the best tasting bites you’ll enjoy this season.
Sweet Potato Cranberry-Chocolate Muffin Recipe
Looks like Christmas, tastes like Thanksgiving, these Sweet Potato Cranberry-Chocolate Muffins are as drool-worthy as they look! There are definitely more fall muffin recipes than your basic pumpkin muffins and this particular recipe is not one to miss. If fresh cranberries were available year round I would be making these muffins all through the spring. So…if you end up loving these sweet potato muffins as much as I do, pick up some (extra) fresh cranberries this season and toss them in the freezer to use later in the year. You’ll thank yourself later.
The ingredients of this craggy, topped muffin embody the harvest season; warm cinnamon and nutmeg, tart, fresh cranberries, dark chocolate and wholesome sweet potato combined with buttery pecans will give you the sustenance you need to chop wood for the fireplace, go sledding in the snow or haul the market’s largest pumpkin home this season.
Don’t just save this muffin recipe for Thanksgiving Day breakfast, it also the perfect Thanksgiving dessert for a crowd. No one will mind these Sweet Potato Cranberry-Chocolate Muffins on the holiday dessert buffet!
Still Looking For Easy Thanksgiving Dessert Ideas? Try These:
- Fresh Apple Spice Bars
- Two-Ingredient Pumpkin Cake with Apple Cider Glaze
- Mocha Pumpkin Fudge Brownies
How To Make Sweet Potato Cranberry-Dark Chocolate Muffins
- Combine flour, sugar, baking powder, salt, cinnamon and nutmeg
- In another bowl combine egg, sweet potatoes and butter and stir them into dry ingredients.
- Fold in cranberries, dark chocolate and pecans. Sprinkle with cinnamon-sugar.
- Bake in paper-lined muffin cups on 375 F for 25 minutes.
- Let cool for 15 minutes before removing to a wire rack.
- Whisk the dry ingredients together well. Baking powder tends to clump together in very small balls. It’s really important to make sure you break all of those balls up and distribute them throughout the mixture.
- Cold ingredients like the milk and egg should be taken out of the refrigerator at least 30 minutes before use.
- Let the melted butter sit and cool a bit before combining with other ingredients as to not accidentally cook your egg.
- Mix wet and dry ingredients only until combined. Overmixing batter creates dry baked goods.
- For the best taste, always use top quality ingredients. Things like Kerrygold butter and Ghiradelli Premium Chocolate baking chips will always taste better.
- I like to double line my baking cups with paper liners so the outside is not greasy.
- If you want your muffins to look like the pictures, add extra chocolate chips, pecan and cranberries to the top of each muffin before baking.
- Let muffins cool at least 15 minutes in the pan before removing them to a wire rack. Remove them carefully as the chocolate will still be warm and gooey.
Can I Substitute Dried Cranberries For Fresh?
Fresh cranberries are preferred in this recipe. If you are making these muffins out of season, you can substitute a 1/2 cup of chopped, dried cranberries for the fresh ones. I always freeze several bags of fresh cranberries every year so that I have them around for recipes I love. Make sure to thaw out any frozen cranberries before using them in this recipe.
When Should I Serve These Sweet Potato Muffins?
There are so many occasions to include these delicious fall muffins into your repertoire of fall events!
- Breakfast during the fall season.
- Pack into a lunch box as a snack or treat.
- Thanksgiving breakfast or dessert buffet.
- Christmas eve or day breakfast or dessert.
- New Year’s Day brunch.
- Year-round if you plan ahead and freeze a few bags of fresh cranberries now.
Everyone will appreciate the bold, autumn flavors these muffins are known for; sweet potatoes, fresh cranberries, dark chocolate and warm cinnamon are fall favorites!
Sweet Potato Cranberry-Chocolate Muffins
- 1-1/2 cups (187 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 tsps (9.6 g) baking powder
- 3/4 tsp table salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 large egg(room temp)
- 1/2 cup whole milk (room temp)
- 1/2 cup (171 g) packed, cooked, room temp sweet potatoes (not canned) (no added butter or milk)
- 1/4 cup cup (56 g) butter, melted (let it cool a bit)
- 1 cup (70 g) fresh, chopped cranberries
- 1 cup (157 g) dark chocolate chips (60 % cacao)
- 1/2 cup (64 g) chopped pecans
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
- In a small bowl, combine egg, milk, sweet potatoes and butter. (Make sure butter is cool enough as to not cook your egg.)
- Stir wet ingredients into dry ingredients just until moistened.
- Fold in cranberries, chocolate chips and pecans.
- Divide batter evenly among 12 paper-lined muffin cups and sprinkle each muffin with cinnamon-sugar.
- Bake for 23-25 minutes or until a toothpick inserted into the muffins comes out clean. Cool in pan 15 minutes before removing to a wire rack. They are amazing when warm if you're able to serve them that way!