Cranberry and Golden Raisin Cream Muffins
Indulge in the perfect blend of tart and sweet with these Cranberry and Golden Raisin Cream Muffins, a delightful treat that's as easy to make as it is to enjoy. These light and tender muffins are made with rich heavy cream and a touch of melted butter, giving them a luxuriously moist texture. Each bite bursts with the tangy zing of dried cranberries, the golden sweetness of raisins, and a hint of zesty orange (optional for an extra citrusy kick!). Perfectly balanced with just the right amount of sweetness, these muffins are ideal for breakfast, brunch, or a cozy afternoon snack. Ready in just 35 minutes, they’re simple yet sophisticated, and the recipe yields 12 muffins that are sure to disappear quickly. Plus, with pantry staples like all-purpose flour and baking essentials, this recipe is both accessible and irresistibly good. Serve them warm or freeze a batch for an easy grab-and-go treat anytime!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup heavy cream
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups dried cranberries
- 0.5 cups golden raisins
- 1 teaspoon orange zest (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or cooking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir to mix well.
In a separate bowl, whisk together the heavy cream, melted butter, eggs, and vanilla extract until smooth and well-combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the dried cranberries, golden raisins, and orange zest (if using) until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
