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 Diane Cu and Todd Porter
Total:
45 min
Active:
20 min
Yield:
12 medium muffins
Level:
Easy

Ingredients

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.

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