Full Recipe: Raisin Muffins
Ingredients:
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2 cups (250g) all-purpose flour
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½ cup (100g) sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional, for extra flavor)
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½ cup (120ml) vegetable oil or melted butter
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1 cup (240ml) milk or buttermilk
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2 large eggs
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1 tsp vanilla extract
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1 cup (150g) raisins
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2 tbsp flour (for coating raisins so they don’t sink while baking)
Instructions:
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Preheat the Oven
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Set oven to 180°C (350°F).
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Line a 12-cup muffin tin with paper liners or grease with butter/oil.
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Mix the Dry Ingredients
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In a large bowl, whisk together: flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
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Prepare the Wet Ingredients
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In another bowl, whisk together: oil (or melted butter), milk (or buttermilk), eggs, and vanilla extract until smooth and creamy.
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Prepare the Raisins
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Toss raisins with 2 tablespoons of flour.
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This helps them stay evenly distributed instead of sinking to the bottom.
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Combine Wet & Dry Mixtures
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Gently fold the wet ingredients into the dry mixture.
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Stir only until just combined — do not overmix, or the muffins will be dense.
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Add the Raisins
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Fold the coated raisins into the batter.
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Fill the Muffin Tin
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Scoop batter into muffin cups, filling each about ¾ full.
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Bake
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Bake for 18–22 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
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Cool & Serve
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Let muffins cool slightly before serving.
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Best enjoyed warm with butter or a drizzle of honey!
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⭐ Tips & Variations:
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Replace raisins with cranberries, blueberries, or chocolate chips for variety.
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Add a pinch of nutmeg or cardamom for a warm spice flavor.
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Sprinkle a little sugar on top before baking for a crunchy muffin top.
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Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer.
Quick Info:
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Prep Time: 10 minutes
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Bake Time: 18–22 minutes
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Servings: 12 muffins
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Calories: ~180 per muffin