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Sweet Potato Muffins with Caneies and Cispello Chunks Recipe

Sweet Potato Muffins with Cranberries and Crispello Chunks Recipe

Name: Sweet Potato Muffins with Cranberries and Crispello Chunks
Prep time: 00:25
Cook time: 00:20
Total time: 00:45
Yield: 1
Ingredients: Cadbury Dairy Milk Crispello - 1 packet; Sweet Potato - 1 (about 1 cup mashed); All purpose flour - 1 & 1/2 cup; Baking powder - 1/2 tsp; Baking soda - 1/2 tsp; A pinch of salt; Cinnamon powder - 1/2 tsp; Eggs - 2; Vegetable oil - 1/2 cup; Brown Sugar - 1/3 cup; Vanilla Essence - 1 tea spoon; Milk - 1/4 cup or as required; Dried Cranberries - 1/2 cup

Romi Bhattacharjee

50 Recipes

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Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...

Sep 05, 2025

Author :Romi Bhattacharjee

Romi Bhattacharjee

50 Recipes

View Profile

Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...

Published : Sep 05, 2025

Sweet potato muffins get a bold upgrade with tangy cranberries and pockets of Crispello chocolate crunch—perfect for cozy mornings, snack attacks, or a fresh dessert that surprises with every bite.

Difficulty:easy

Serves:6

Time: 45mins

Contains egg: Yes

These Sweet Potato Muffins with Cranberries and Crispello Chunks bring comfort and creativity together in one bite. Learn how to master this easy, upgraded bake with smart tips and real-kitchen advice.

There is something incredibly satisfying about taking a bite into a muffin that tastes both old-fashioned and surprisingly playful. That's precisely what you'll experience if you combine the warm softness of sweet potato, followed by an added sour zing of cranberries, and then top it wit......Read More

Ingredients

6
Servings

For the Recipe

Cadbury Dairy Milk Crispello - 1 packet
Sweet Potato - 1 (about 1 cup mashed)
All purpose flour - 1 & 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
A pinch of salt
Cinnamon powder - 1/2 tsp
Eggs - 2
Vegetable oil - 1/2 cup
Brown Sugar - 1/3 cup
Vanilla Essence - 1 tea spoon
Milk - 1/4 cup or as required
Dried Cranberries - 1/2 cup

Directions

Sweet Potato Muffins with Cranberries and Crispello Chunks - Mash the cooked sweet potato

Step 1

Mash the cooked sweet potato until smooth. You’ll need about 1 cup of mashed sweet potato for the muffins. Peel and cube the sweet potato, then cook it by either steaming or boiling it until tender (about 10-15 minutes).

Sweet Potato Muffins with Cranberries and Crispello Chunks - Whisk together

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon powder and salt.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Beat together until smooth and creamy

Step 3

In a large bowl, beat together the eggs, brown sugar, vegetable oil, vanilla essence until smooth and creamy.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Add the mashed sweet potatoes

Step 4

Add the mashed sweet potatoes and mix until well combined.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Add the dry ingredients

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Add the milk

Step 6

Add the milk and stir to incorporate.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Chop the Cadbury Dairy Milk Crispello Chunks

Step 7

Chop the Cadbury Dairy Milk Crispello Chunks into small pieces.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Fold in the Cadbury Dairy Milk Crispello chunks

Step 8

Fold in the Cadbury Dairy Milk Crispello chunks gently.

Step 9

Fold in the dry cranberries.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Pour the batter evenly

Step 10

Pour the batter evenly into the prepared muffin tray, filling each muffin cup about 1 tsp.

Sweet Potato Muffins with Cranberries and Crispello Chunks - Bake in the preheated oven

Step 11

Bake in the preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve and Enjoy.

Tips

For an extra touch, you can sprinkle a little bit of brown sugar on top of the muffins before baking for a sweet, crunchy finish.