Loaded Sweet Potato Muffins

Sweet potatoes are something many of us enjoy eating year-round…baked sweet potatoes, sweet potato fries, sweet potato “bowls”—there are lots of ways you can enjoy them! But it’s mainly in the fall and winter when I use sweet potatoes in my baking, and these Loaded Sweet Potato Muffins are one of my favorite things to make!

These are really yummy muffins made with canned sweet potatoes and “loaded” with dried cranberries, mini chocolate chips, and chopped pecans. They’re a real treat for breakfast, brunch, or snack time. Keep them in mind, not only for the fall and winter seasons, but for the holidays, too…like a Thanksgiving brunch or Christmas morning breakfast. And if you’re a sweet potato fan, you may just want to enjoy them all year long! 🙂

Loaded Sweet Potato Muffins

Servings: 19-20
Time: 40mins
Difficulty: easy
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LOADED SWEET POTATO MUFFINS by NancyC
Makes 19-20 muffins

1 (15-ounce) can sweet potatoes, drained and mashed (about 1 1/4 cups)
1 cup brown sugar, packed
1/2 cup butter, softened
3 eggs
1/2 teaspoon vanilla
2 1/2 cups all-purpose unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup dried cranberries
1/2 to 2/3 cup mini semi-sweet chocolate chips
1/2 cup finely chopped pecans

Preheat oven to 350˚F. Line 2 muffin tins with paper liners (the second tin will only need 7 or 8 liners).

In large bowl, add mashed sweet potatoes, brown sugar, and softened butter; blend until smooth. Add eggs and vanilla and blend well.

In medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg, blending well. Add these dry ingredients to the sweet potato mixture in the large bowl.

Add milk to sweet potato and flour mixture, stirring until blended (don’t over-mix), then fold in the cranberries, mini chocolate chips, and chopped pecans.

Fill the lined muffin cups 3/4 full. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm.

Recipe from NancyC | nancy-c.com