Cranberry and Golden Raisin Cream Muffins

READY IN: 40mins
Recipe by Deb Mattson

Recipe is from the Coooking Channel web site

Top Review by Sydney Mike

Made these muffins as per the recipe, almost, that is, because I did use rounded measures of the orange & lemon zest! Almost did the same with the raisins & cranberries, but held back on that, at least for this first time! I've been making more bread & muffins this past week than I normally do, so shared some of it with a couple neighbors, but these muffins were mostly for just the 2 of us ~ Absolutely delicious! Many thanks for sharing the recipe!

Ingredients Nutrition

Directions

  1. 1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray.
  2. 2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside.
  3. 3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar).
  4. 4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
  5. 5. Combine wet and dry ingredients. Batter is almost too tender, so feel free to beat well.
  6. 6. Drain water from raisins. Fold raisins and cranberries into the batter.
  7. 7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
  8. 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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