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!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12
Ingredients
For the muffins
¾cup(108g)raisins
1 ¾cups(227g)all-purpose flour
2 ½teaspoonsbaking powder
½teaspoonsalt
½teaspoonground cinnamon
½cup(110g)light brown sugar, packed
¼cup(50g)granulated sugar
⅓cup(75g)unsalted butter, melted
1large egg, room temperature
1teaspoonvanilla extract
¾cup(180ml)whole milk, room temperature
For the topping
2tablespoonslight brown sugar
½teaspoonground 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 tipMuffins 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.