The most delicious Cinnamon Raisin Muffins EVER! These muffins are light, moist, speckled with raisins, and topped with cinnamon-sugar. They are quick and easy to make, so you can enjoy them whenever the urge strikes!
This recipe is an old recipe from the blog that has been updated.
The muffins are spiced with cinnamon and loaded with plump raisins. The great thing about this recipe is you can use any dried fruit you like.
The trick to getting puffy tops on the muffins is to work fast! Get them into the oven as quickly as possible after mixing the batter.
This recipe is another one that has lived on the blog since 2014. Since first sharing this recipe, I have continued to test and tweak it until I finally got the perfect muffin.
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Yep, I’m finally happy with the result. And the updated recipe is much, much better than before! It’s up there with my lemon blueberry muffins now.
This is the cinnamon raisin muffin of your dreams. It’s buttery and tender. It is loaded with plump raisins. And the extra cinnamon sugar over the top takes it to another level.
When working with basic muffins, it is best to work quickly. Once you mix the wet and dry ingredients together, the baking powder begins to react. This means you can’t waste any time getting those muffins into the oven. Otherwise, you risk having muffins without the well-loved muffin top.
Also, to keep the raisins super plump, they need to be soaked in boiling water for about 10 minutes before adding them to the muffin batter.
Do this step first, before you even begin mixing the batter.
Drain the raisins well after their 10-minute spa and they are ready to be used.
Cinnamon Raisin Muffins
- 3/4 cup (108 grams) raisins
- 1 and 3/4 cups (227 grams) all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (110 grams) light brown sugar, packed
- 1/4 cup (50 grams) granulated sugar
- 1/3 cup (75 grams) unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180 milliliters) whole milk, room temperature
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- Bring 3 cups of water to a boil in a small saucepan. Remove from heat and add raisins. Let sit for 10 minutes to plump the raisins. Drain well and set aside.
- Preheat oven to 400ºF. Spray a 12 cup muffin pan with cooking spray or line with paper liners; set aside.
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon, and sugars. Stir with a whisk to combine. Make a well in the center.
- In a 4 cup measuring cup with a pour spout whisk the butter, egg, vanilla, and milk together until well blended. Pour into the center of the flour mixture. Fold everything together until just moistened. Avoid over-mixing. Fold in the raisins.
- Divide the batter among the prepared muffin cups. Mix the the cinnamon and sugar for the topping together in a small bowl and sprinkle it over the batter in muffin cup. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer muffins to a wire rack to cool completely.