Tag Archives: SweetPotatoCranberryMuffins

Celebratory Muffins


Sweet Spud Cranberry Muffins

Well, I wrote about intending to bake them for New Year’s Day.

And these Sweet Potato Cranberry Muffins with a shot of bourbon were a resounding success, so I’ll share the recipe:

  • 3 Cups Unbleached White Flour
  • 1 Teaspoon Himalayan Pink Salt
  • 1 Tablespoon Baking Powder
  • 3/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1 Cup Maple Sugar
  • 2 Packed Tablespoons Orange Zest
  • 3/4 Cup Sweet Potato Puree
  • 1/2 Cup Almond Oil
  • 2 Eggs (at room temperature)
  • 2/3 Cup Half-and-Half
  • 1 Shot of Bourbon (roughly 1 ounce)
  • 1 Cup Cranberry Sauce
  • 1/2 Cup Fresh or Frozen Cranberries

Recipe makes 12 hearty muffins.

Step 1:  Heat oven to 400 degrees. Line muffin tin with paper liners, because these are moist and dense little confections.

Step 2:  In a large mixing bowl, whisk together flour, salt, baking powder, cinnamon and nutmeg.

Step 3:  Zest two medium oranges (or as many oranges as it takes to yield 2 packed tablespoons) in a small bowl. Rub the zest together with the maple sugar, using your hands to mix thoroughly. Whisk mixture into dry ingredients.

Step 4:  In a medium mixing bowl, whisk together the sweet potato puree, almond oil, eggs, half-and-half and bourbon. Pour slowly into the flour mixture, using a wooden spoon to stir. The batter will be thick and rather sticky, so just stir as steadily as possible.

Step 5:  Fill each muffin cup about 1/3 full. (I found that 2 cutlery spoons worked well for this delicate operation!) Place a liberal tablespoon of cranberry sauce on top of the muffin batter. Top muffins evenly with remaining batter. (Again, this is sticky work and I found the 2 cutlery spoons to be most effective.) Once each muffin is covered, go back and hand-place several whole cranberries on top. Lightly press each one into the batter.

Step 6:  I bake at 5000 feet and use a cake tester to determine if the muffins are finished. These required 20 – 22 minutes. For lower altitudes, I would recommend checking at 15 – 17 minutes. When tester, or toothpick, comes out clean, remove pan from oven. Carefully remove muffins and place on a cooling rack.

Sweet Spuds in Progress

They store well for several days on a cake platter beneath a glass dome, if you can resist that long.