Cinnamon Raisin Muffins
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These are the most delicious Cinnamon Raisin Muffins EVER! The muffins are light, moist, speckled with raisins, and topped with cinnamon-sugar. They are quick and easy to make, and are perfect after-school snacks or to have on hand for on the go!
This recipe first appeared on the blog back in 2014. I’ve had a lot of time to tweak and modify it – and I’m pretty sure now that I have created the perfect raisin muffin recipe.
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 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.
The great thing about this recipe is you can use any dried fruit you would like, so don’t worry if you aren’t a raisin fan. If you are a raisin fan, you also need to try my oatmeal raisin cookie recipe or my cinnamon raisin bread.
But I digress. Back to muffins. 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 best part of the muffin – the 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 them after their spa bath, and they’ll be ready to use but won’t dry out during baking.
I hope you love these muffins as much as I do!
Recipe Snapshot
TASTE: Like cinnamon raisin bread in a muffin form.
TEXTURE: Light and moist with a crunchy brown sugar top.
EASE: Muffins are easy! They’re a great beginner recipe.
TIME: About 40 minutes total.
What You’ll Need
Ingredients
- Raisins – Use traditional or golden raisins. They’ll need to be plumped up in water before baking.
- All-purpose flour – I think this recipe works best with all-purpose flour.
- Baking powder – This is the leavening in this recipe.
- Salt – I prefer kosher salt when baking.
- Ground cinnamon – Provides the cinnamon flavor and is used in the muffins and for the topping.
- Light brown sugar – Adds sweetness, keeps the muffins moist, and is used in the topping.
- Granulated sugar – For extra sweetness.
- Melted butter– I always use unsalted sweet cream butter in baking.
- Egg– Just one. Make it large and have it at room temperature.
- Vanilla extract – Make your own using this recipe or use pure extract, not artificial.
- Whole milk – At room temperature.
How to Make Cinnamon Raisin Muffins
These muffins are made using my basic technique for muffins with a few tweaks. So good! Preheat your oven to 400°F and line your muffin pan with paper liners before you get started.
- Plump the raisins. 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.
- Mix dry ingredients. 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.
- Mix wet ingredients and combine. Use a large measuring cup with a pour spout and whisk the butter, egg, vanilla, and milk together. Pour into the center of the flour mixture. Fold everything together until just moistened then mix in the raisins.
- Bake. Divide the batter among the prepared muffin cups. Make the topping by mixing the cinnamon and sugar together and sprinkle it over the batter in the muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Handy tip:
Don’t skip the step where you soak the raisins. This plumps them up and helps prevent burning as they bake. The plump raisins will also add moisture to the muffin.
Tips For Success
- Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
- Butter: I used unsalted sweet cream butter. Because it is melted, coconut oil or any flavorless oil will work with this recipe.
- Milk: I tested these with regular whole milk, but any milk, dairy or nondairy, can work.
Storage & Freezing
Muffins stay fresh covered at room temperature for a few days – though I doubt they’ll last that long. Who has ever walked by a muffin on the counter and not taken one? Or you can hide them in your fridge for up to 1 week.
The muffins freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
More Muffin Recipes
Muffins are such a fun and simple breakfast. Check out my other tasty recipes!
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Cinnamon Raisin Muffins
The most delicious Cinnamon Raisin Muffins EVER! These muffins are light, moist, speckled with raisins, and topped with cinnamon sugar streusel. They are quick and easy to make, so you can enjoy them whenever the urge strikes!
Ingredients
For the muffins
- ¾ cup (108 g) raisins
- 1 ¾ cups (227 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (110 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ⅓ cup (75 g) unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) whole milk, room temperature
For the topping
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
Instructions
- 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.
Notes
Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
Butter: I used unsalted sweet cream butter but coconut oil or any flavorless oil will work with this recipe.
Milk: I tested these with regular whole milk, but any milk, dairy or nondairy, can work.
Make ahead tip
Muffins stay fresh covered at room temperature for a few days, or in the fridge for up to 1 week.
The muffins freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 209Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 207mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 3g
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.
I made these exactly as stated and they were very good. Need to be in kess time for my oven, but that is my oven!😁
I’ve made this recipe multiple times now and even with tweaks it has been great every time. Since eggs were getting expensive, I’ve baked these with a flax egg instead to absolutely no issues. I also usually cut the sugar a bit and that hasn’t affected the taste at all. This is the first recipe I’ve done where you plump the raisens first and it’s a great hack! Thank you for the great recipe. 🙂
Absolutely spectacular, made with gluten free flour and oat milk and dairy free margarine and everyone in the house is raving- 10 out of 10! Thank you
Why did my butter after melting it and cooling it turn into
little butter balls mixed with egg and milk..?
It sounds like your ingredients weren’t at room temperature so the butter started to resolidify. Let your milk and egg set out for at least 45 minutes before using. And you don’t need to the butter cool too much. It should remain melted.