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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!

Cinnamon raisin muffin with paper pulled away.

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.
Overhead of cinnamon raisin muffins.

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.

  1. 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.
  2. 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.
  3. 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.
  1. 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.

Cinnamon raisin muffin sliced in half.

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!

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

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Cinnamon raisin muffin with paper pulled away.

Cinnamon Raisin Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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

  1. 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.
  2. Preheat oven to 400ºF. Spray a 12 cup muffin pan with cooking spray or line with paper liners; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount 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.

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64 Comments

  1. Baked by an autistic :) says:

    Thank you for the recipe! I used half whole wheat and half white flour. Came out lovely and fluffy.

  2. Tina Wilson says:

    Made this recipe exactly as it’s written because, well, IT’S THE RECIPE.
    I knew these muffins were something special; the batter smelled heavenly! Baked up beautifully. As soon as they were cool enough to try one I did & let me tell you, this is a seriously delicious muffin:
    Light, fluffy and perfectly balanced sweet & cinnamon-spicy. The streusel topping takes them over the top.
    Great job on your hard work perfecting your recipe, Jen; I’ll be making these often and sharing your recipe.
    Side rant-I despise reading peoples comments/reviews wherein they’ve made changes or subs. Who cares? Write your own recipe then & quit riding on the coattails of the original author!

  3. I’ve made these muffins several times and they last about 3 days in our house. They are so tasty. I followed the recipe to a T but wondered if I could use choc chips instead of raisins? I find this muffin recipe the best and easiest and wondered if I add choc chips, it would change the muffin result? Thank you for sharing this wonderful recipe.

  4. In The Oven! And They SMELL AMAZING!! Hope They Taste As GOOD!

  5. Delicious recipe and smells great too. I also added nutmeg and a sprinkle of cloves. Instead of butter I used olive oil.

  6. I would add cranberries instead of raisins as of alot less sugar alot healthier. I decreased the sugar to 1 tbsp. And used 1/2 c of unsweetened applesauce and used oatmeal organic instead of flour . With combined ingredients and spices nutmeg you would never know I altered the ingredients. They were so delic. I used coconut sugar.

  7. According to the recipe,the batter I made is only for half pan (6 paper cups of the tray amount, )
    is this right?

  8. This was so lovely! I made this almost exactly as written but used salted butter (that’s all I had) and 1/4 tsp of salt instead of 1/2 tsp and it was just perfect. Just the right amount of sweetness and flavour. As one reviewer suggested, next time I might add some nutmeg too. Thank you so much for sharing this wonderful recipe! 🙂

  9. Rose McIntyre says:

    I’ve been going through a muffin baking phase and these are the absolute best. I added dash of nutmeg.

      1. thank you, these are amazing muffins! I made but with two mashed bananas, omitted the white sugar, nutmeg, and canned coconut milk instead of whole milk—yumm