Best Cranberry And Golden Raisin Cream Muffins Recipes
CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS
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.
Provided by Food Network
Time 45m
Yield 12 medium muffins
Number Of Ingredients 14
Steps:
- 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.
CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS
Make and share this Cranberry and Golden Raisin Cream Muffins recipe from Food.com.
Provided by Deb Mattson
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- 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. Combine wet and dry ingredients. 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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