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Pile of Sweet Potato Muffins with Candied Ginger

Sweet Potato Muffins with Candied Ginger

Print Recipe
These tangy and citrusy Sweet Potato Muffins with Candied Ginger are great for breakfast and additionally pair perfectly with a savory meal.
Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins

Ingredients

  • 1 15 oz. can Bruce’s Candied Yams Cut Sweet Potatoes; drained
  • 1 cup light brown sugar
  • 2 sticks unsalted butter melted
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. freshly grated orange zest
  • 1/2 cup dried moist cranberries
  • 1/3 cup diced candied ginger
  • 3 tsp. white sugar
  • 1-1/2 tsp. ground cinnamon

Instructions

  • Heat oven to 350°F.
  • Line a 24 count muffin tin with paper cupcake liners.
  • In a mixing bowl, beat together the Bruce’s Candied Yams Cut Sweet Potatoes, brown sugar, melted butter and eggs.
  • Add the flour, baking powder, salt and orange zest until the batter is smooth.
  • Stir in cranberries and candied ginger; divide batter between paper liners.
  • In a small bowl, stir together the sugar and cinnamon then sprinkle over the tops of the muffins.
  • Bake for 20-25 minutes until golden brown.