The appearance of fresh cranberries is a surefire sign that the fall holidays have arrived. These tiny muffins always make our list of breakfast goodies to bake. The tartness of the cranberries is complemented by the sweetness of the golden raisins and richness of the heavy cream, which gives the muffins just the right balance. The combo of heavy cream and sour cream give the muffins great texture. Add a soft pat of melted butter on the warm muffins, and you have just created the perfect morning.
Recipe courtesy of Todd Porter and Diane Cu
Cranberry and Golden Raisin Cream Muffins
Total:
45 min
Active:
20 min
Yield:
12 medium muffins
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
12 medium muffins
Level:
Easy

Ingredients

  • Nonstick cooking spray
  • 1 cup (150g) golden raisins
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • 1/2 teaspoon (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 teaspoon (5ml) pure vanilla extract
  • 1 tablespoon (15ml) fresh orange zest
  • 1 teaspoon (5ml) fresh lemon zest
  • 1 cup (100g) fresh or frozen (thawed) cranberries

Directions

Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray.

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

In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).

Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter.

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

Allow to cool in the muffin pans for 5 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.

IDEAS YOU'LL LOVE

Cocoa Whipped Cream

Recipe courtesy of Alton Brown

Herbed Couscous with Golden Raisins and Pine Nuts

Recipe courtesy of Jamie Deen

Potato-Crusted Trout Filets with Caramelized Brussels Sprouts, Plump Golden Raisins, and Toasted Pecans

Recipe courtesy of Kelly Liken

Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing

Recipe courtesy of Rachael Ray

Cranberry-Citrus Muffin Tops

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here