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.
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!
Notes
If cranberries are not in season replace fresh cranberries with a 1/2 cup chopped dried cranberries. However, I highly recommend using fresh whenever possible. I always buy extra fresh cranberries and keep them in the freezer to use year round. See Recipe Tips in the body of this post for more information.