We can’t resist the cozy aroma of our Cinnamon and Raisin Muffins
Their warm spice and bursts of sweetness remind us of carefree mornings when everyone gathers for a home-cooked treat
We love how easy they are to whip up with just a few staple ingredients
Our recipe doesn’t require fancy equipment and each bite feels like a hug for the taste buds
Perfect for a midday snack or a quick breakfast
We can’t wait to share our secrets for perfectly moist batter that highlights the best of cinnamon
Cinnamon And Raisin Muffins Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| All purpose flour | 2 cups |
| Granulated sugar | ½ cup |
| Baking powder | 2 teaspoons |
| Salt | ¼ teaspoon |
| Ground cinnamon | 2 teaspoons |
| Whole milk | 1 cup |
| Large egg | 1 |
| Vegetable oil | ¼ cup |
| Raisins | ½ cup |
Step-by-Step Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
- In a large bowl combine the flour sugar baking powder salt and cinnamon. Stir until everything is evenly mixed.
- In a separate bowl whisk together the milk egg and oil until the mixture becomes smooth.
- Slowly pour the wet mixture over the dry ingredients. Use a spatula to gently fold until there are no large lumps.
- Add the raisins and fold again. Ensure the raisins are evenly distributed throughout the batter.
- Scoop the batter into the lined muffin cups. Fill each cup about three quarters full to allow room for rising.
- Bake for 18 to 20 minutes or until the tops turn golden brown. Use a toothpick to check for doneness.
We rely on the aromatic blend of cinnamon and sweet raisins to create these moist muffins. We keep a watchful eye on the baking time to ensure a soft center and a lightly crisp surface.
Tools And Equipment
We rely on a few basic items to create our Cinnamon And Raisin Muffins with ease and precision. We highlight them below for a smooth baking process.
| Tool | Purpose |
|---|---|
| 12-cup muffin tin | Provides even baking and consistent muffin sizes |
| Paper liners | Keeps the tin clean and allows easy muffin removal |
| Large mixing bowl | Holds dry ingredients and accommodates thorough mixing |
| Medium mixing bowl | Ideal for blending wet ingredients without splashing |
| Measuring cups spoons | Helps us follow exact measurements for accurate flavor |
| Wire whisk | Combines ingredients quickly to prevent lumps |
| Rubber spatula | Folds the raisins into the batter gently to maintain a light texture |
| Cooling rack | Assures even airflow under the muffins for consistent texture during and after baking |
Ingredients
We arrange our Cinnamon and Raisin Muffins ingredients in the order needed. We measure each component precisely to preserve flavor and texture.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ½ cup |
| Baking powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Whole milk | 1 cup |
| Large egg | 1 |
| Vegetable oil | ¼ cup |
| Raisins | ¾ cup |
- We sift the flour into a large bowl and whisk in sugar baking powder salt and cinnamon.
- We beat the egg with the milk in a separate bowl and stir in the oil.
- We pour the wet mixture into the dry ingredients and mix gently.
- We fold in raisins last to spread them evenly throughout the batter.
Directions
We are now ready to assemble our Cinnamon And Raisin Muffins. Let us follow each step for a moist and aromatic treat.
Prep The Batter
First we whisk the flour, sugar, baking powder, salt, and half the ground cinnamon in a large bowl. This removes lumps and helps everything combine evenly. We set the dry mixture aside.
Combine Wet And Dry
In a separate medium bowl we whisk the egg, milk, and oil until blended. We pour this liquid mixture into the bowl of dry ingredients. We stir gently until no streaks of dry flour remain.
Fold In Cinnamon And Raisins
We add the remaining ground cinnamon for extra flavor. Then we fold in the raisins with a spatula. We are careful not to overmix so our batter stays light.
Fill And Bake
We place paper liners in a 12-cup muffin tin. We fill each cup about three-quarters full to allow for rising. We bake at 375°F until the tops are golden.
| Baking Temperature | Time Range |
|---|---|
| 375°F | 18 to 20 minutes |
We remove the muffins from the oven and let them rest on a cooling rack so they set before serving.
Make-Ahead And Storage
We prepare our Cinnamon and Raisin Muffins batter up to one day early by covering and placing it in the refrigerator. We stir gently before filling the muffin cups to maintain a smooth texture. We also freeze fully cooled muffins for up to three months. We wrap individual muffins in plastic wrap and store them in a freezer-safe bag.
We reheat frozen muffins by placing them in a 350°F oven for about 10 minutes or until warmed through. We rely on an airtight container at room temperature for short-term storage to keep these muffins moist and flavorful. Use the table below for reference on storage options.
| Storage Method | Maximum Duration | How To Store |
|---|---|---|
| Room Temperature | 2 days | Use an airtight container to keep muffins soft and aromatic |
| Refrigeration | 4 days | Wrap each muffin individually to retain moisture |
| Freezing | 3 months | Cool muffins fully then seal in a freezer-safe bag to prevent ice |
Conclusion
We love how this recipe brings a comforting sense of warmth to any kitchen. The easy steps mean anyone can bake these muffins without too much effort. They taste incredible whether they’re fresh from the oven or frozen for later
Our favorite part is how these moist treats stay fluffy and sweet with every bite. They’re perfect for a cozy morning or a quick snack during a busy day. We hope you’ll enjoy them as much as we do and share them with friends and family
Frequently Asked Questions
How do I make these Cinnamon and Raisin Muffins more moist?
Use whole milk and a fresh egg to keep the batter rich and soft. Sift the dry ingredients to avoid lumps and ensure an even blend of cinnamon flavor. Stir gently to keep the batter light and airy. Avoid overmixing, as it can make your muffins dense. Bake until they turn lightly golden on top. This balance of proper mixing and careful baking creates tender, moist muffins with a fragrant burst of cinnamon and sweet raisins in every bite.
Can I prepare the batter in advance?
Yes. You can mix the batter up to one day before baking. Store it in a covered container in the refrigerator to maintain freshness and flavor. When ready to bake, give it a quick stir, then fill the muffin tin. This make-ahead option is perfect for busy schedules, allowing you to enjoy warm Cinnamon and Raisin Muffins with minimal morning effort. Just remember not to overmix the batter and bake within 24 hours for the best results.
How do I store leftover Cinnamon and Raisin Muffins?
Cool the muffins completely before storing them. For short-term storage, place them in an airtight container at room temperature for up to three days. If you plan to keep them longer, wrap the muffins individually in plastic wrap or store them in a sealed container in the fridge. This helps lock in their moisture and flavor. To enjoy them later, simply reheat in the microwave or at a low oven temperature until they’re warmed through.
Do I need special equipment for this recipe?
Not really. All you need is a 12-cup muffin tin, measuring cups and spoons, mixing bowls, a whisk, and a spatula to fold the raisins. Paper liners help with easy removal, but they’re optional. A cooling rack lets air circulate underneath the muffins, keeping their texture perfect. These basic tools make this recipe both beginner-friendly and convenient, letting you focus on savoring the comforting aroma of Cinnamon and Raisin Muffins in no time.
Can I freeze these Cinnamon and Raisin Muffins?
Yes. Make sure they’re fully cooled before freezing them in a freezer-safe bag or container. Separate layers with parchment paper to prevent sticking. They’ll keep well for up to three months. When you’re ready to eat, thaw them at room temperature or warm them gently in the oven or microwave. This simple method helps maintain their soft texture, so you can always enjoy a fresh-tasting cinnamon treat without worrying about waste or spoilage.
What’s the best way to reheat the muffins?
For a quick option, microwave them on medium power for 10–15 seconds so they don’t dry out. If you prefer a slightly crisp top, preheat your oven to about 300°F and warm the muffins for a few minutes. Both methods bring back the comforting aroma of cinnamon and the natural sweetness of raisins. It’s an easy way to enjoy a freshly baked taste and maintain the delicious, chewy texture of these muffins.