This week I made cinnamon raisin muffins!
With this week including Halloween, I tried to think of an idea that didn’t have toooo much sugar and wasn’t chocolatey! I think my cinnamon muffins were a perfect idea.
This is the recipe I used:
INGREDIENTS
MUFFINS
- ¾ cup raisins
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole milk
SUGAR 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 cinnamon and sugar for the topping together in a small bowl and sprinkle it over the batter in a muffin cup. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean!
However, I did make a few modifications to this recipe. My two roommates don’t like raisins, but I love them – so, I only used about 1/4 cup of raisins and added that to 1/3 of the batter. Before adding the raisins, I poured the raisin-less batter into muffin cups and left some empty. I then added the raisins to the batter left for my muffins! Everyone was happy and they turned out perfect.