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
Print
Cranberry and Golden Raisin Cream Muffins
Total:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min
Yield:
12 medium muffins
Level:
Easy
Total:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here