Cranberry Cream Muffins

By: Todd Porter and Diane Cu

The appearance of fresh cranberries is a sign that the holidays have arrived. These tiny tart bombs always make our list of morning breakfast goodies to bake.

Warming up the house with a fresh batch of cranberry-golden raisin muffins is a wonderful way to welcome a chilly holiday morning.

These cranberry cream muffins are perfectly sweet with a terrific bite of fresh, flavorful cranberries and golden raisins baked in. The tartness of the cranberries is complemented by the sweetness of the golden raisins, giving the muffins just the right balance.

These muffins are incredibly soft and moist. Heavy cream and sour cream give them an excellent texture. Plus, the cranberries and the cream balance out the muffins with their contrasts of tart and rich.

Add a soft pat of melted butter on the warm muffins, and you have just created the perfect morning.

Cranberry and Golden Raisin Cream Muffins

Makes 12 medium muffins (Two 3/4" x 1-1/8" trays)
• 1 cup (150g) golden raisins
• 2 cups (250g) all-purpose flour
• 2 tsp. (10g) baking powder
• 1/2 tsp. (3g) sea salt
• 1 1/4 cups (250g) sugar
• 1 large egg
• 1/2 cup (120ml) canola oil
• 1/2 cup (120ml) sour cream
• 1/2 cup (120ml) heavy cream
• 1 tsp. (5ml) pure vanilla extract
• 1 Tbs. (15ml) fresh orange zest
• 1 tsp. (5ml) fresh lemon zest
• 1 cup (100g) fresh or frozen (thawed) cranberries
• nonstick cooking spray

1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray.

2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside

3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar).

4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).

5. Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well.

6. Drain water from raisins. Fold raisins and cranberries into the batter.

7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.

8. Allow to cool in the muffin pans for five to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.

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