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Cinnamon Raisin Muffins Recipe

American · Baked good · 35 min total

These soft, tender muffins are studded with juicy raisins and topped with a crunchy cinnamon-sugar crust, perfect for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup raisins
• 2 tablespoons granulated sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, salt, and 2 teaspoons cinnamon.
3. In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Fold in raisins.
5. Divide batter evenly among muffin cups, filling each about 2/3 full.
6. In a small bowl, mix 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the muffin tops.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips

• To prevent raisins from sinking, toss them with a tablespoon of flour before adding to the batter.
• Muffins can be stored in an airtight container at room temperature for up to 3 days.
• For extra moisture, substitute half the buttermilk with sour cream.

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