If you love experimenting in the kitchen and combining odd flavors to create delicious desserts, this recipe of cranberry sweet potato muffins with Gems is what you’ve been looking for. The sweet potatoes have a soft texture, the cranberries are delicate and soft, and contrasting all that are the crunchy Gems. The sweetness of the Gems also contrasts the slight tanginess of the cranberries, while complementing the natural sweetness of the sweet potatoes. You can have this as a fiber and antioxidant-rich breakfast, as part of brunch or as a dessert you’ve served up at a special gathering. Simply follow this easy guide and you have delicious, unique muffins in your hands.
Ingredients
For the muffins:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour (for added fiber, optional)
- ¾ cup brown sugar (adds moisture)
- ½ cup unsalted butter, melted
- 2 eggs (room temperature)
- ½ cup milk (or buttermilk for extra moisture)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh or dried cranberries
For the Gems topping:
- ¼ cup crushed Gems
- 1 tbsp sugar (for extra crunch, optional)
Method:
- Preheat the oven to 375F or 190C.
- Prick the sweet potato with a fork and bake it on a lined tray for about 45 minutes, or until soft. You can also steam or boil it, but roasting enhances the natural sweetness.
- Once the sweet potato is soft, let it cool, then peel and mash it with a fork until smooth. Set aside.
- In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. You can sieve in the flour to ensure the mixture is lump free.
- Add the cranberries to the dry mix and toss till they are coated with the mixture. This prevents them from sinking to the bottom while baking. Set aside.
- In another bowl, use a hand mixer or stand mixer to whisk together the eggs and brown sugar until light and fluffy.
- Now slowly drizzle in the melted butter, then add the vanilla extract. Mix well.
- Next, add the mashed sweet potato and mix until thoroughly combined.
- Pour in the milk and mix till you have a smooth but creamy batter.
- Gradually add the flour mixture into the wet ingredients, using a spatula to properly fold it in. Make sure not to over-mix since this can make the muffins dense.
- The final batter should be thick but spoonable. If it feels too dry, add a splash of milk.
- Use paper liners or grease a muffin tin with butter or non-stick spray and fill each muffin cup ¾ of the way full to allow room for rising.
- Place the Gems in a plastic bag and crush them slightly using a rolling pin. There should be a mix of crushed pieces and whole ones for varying texture. Evenly sprinkle the crushed Gems over each muffin, gently pressing them into the batter. If you like extra crunch, sprinkle a little sugar on top as well.
- Bake the muffins for about 20 minutes. You’ll know they are done when they are golden brown and spring back when touched. To be sure, insert a toothpick into the middle of a muffin -- if it comes out clean, they’re done.
- Let the muffins cool for 5 minutes, then transfer them to a wire rack to cool completely.
- There are several options when serving the muffins. You can drizzle honey or maple syrup on top for added sweetness. Or serve the muffins as they are, with a glass of milk or a cup of tea or coffee. You can also serve the muffins with a scoop of vanilla ice cream to create a more decadent dessert.
- Leftover muffins can be stored in an airtight container for 3 days at room temperature or for a week in the fridge. You can also wrap each muffin in plastic wrap and store in the freezer for 2 months. In that case, reheat for 5 minutes before serving.
Tips:
- Use a fresh sweet potato since the muffins will then turn moist and be more naturally sweet.
- Don’t overmix the batter or the muffins will be dense. Stir gently to keep the batter light and fluffy.