If you are a fan of cinnamon raisin bread, then this recipe for my easy Cinnamon Raisin Muffins is a must-try! If cinnamon raisin bread had a muffin baby, it would be these yummy muffins.
The muffin batter is studded with plenty of plump raisins, plus a dash of vanilla and cinnamon for that signature, bakery-style cinnamon raisin bread taste that everyone loves.
My favourite way to eat these delicious cinnamon raisin muffins is warm, with a generous spread of butter - just how I like to eat my raisin toast!
Table of Contents
Why I think you will love these cinnamon raisin muffins
- Soft, fluffy muffins.
- Freezer-friendly.
- Tastes like cinnamon raisin bread had a muffin baby.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- buttermilk
- salted butter
- vegetable oil
- vanilla extract
- an egg
- self-raising flour - self-rising flour
- light brown sugar
- caster sugar
- ground cinnamon
- raisins
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for cinnamon raisin muffins
- salted butter - substitute unsalted butter with a pinch of salt.
- no buttermilk in the fridge? - make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature, until the mixture looks slightly thickened and curdled. This link has more alternatives.
- self-raising flour - to make your own, use this ratio: for every cup (150g) of plain flour (all-purpose flour), add 2 teaspoons of baking powder and sift together well. For this muffin recipe, as written, you will be adding 5 teaspoons of baking powder to 375g of plain flour.
How to make cinnamon raisin muffins
- In a jug or a small bowl, combine buttermilk, vegetable oil, melted butter, vanilla and egg.
- Whisk to combine (it will look curdled) and set aside.
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- Add flour, brown sugar, caster sugar and cinnamon to a large mixing bowl and whisk to combine.
- Then add the wet ingredients to the dry ingredients and fold until almost incorporated - don't overmix!
- Add in the raisins, then scoop the batter into a lined muffin tin.
- Sprinkle each muffin top with a mixture of brown sugar and cinnamon, and bake.
My top tips for the best result
- Some recipes call for soaking the raisins in boiling water for 10 minutes to soften and plump up, before draining to then add into the batter. The brand of raisins I bought was lovely and soft and didn't need softening at all.
- Break up any clumps of raisins with your fingers before adding to the batter.
- It's important to mix this batter as little as possible; this is the trick to light and fluffy muffins. The more it's worked, the tougher the texture of your muffins will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I use a silicone or rubber spatula.
- I deliberately stop mixing in the flour with a few streaks remaining in the mixture, because the mixture will continue to be mixed as you incorporate the raisins.
Storage
These cinnamon raisin muffins will last for up to 5 days in an airtight container at room temperature.
These muffins are suitable for freezing.
More muffin recipes you may enjoy
Raspberry and White Chocolate Muffins - fluffy bakery treats made using fresh or frozen raspberries and white chocolate chips.
Blueberry and Lemon Muffins - a combination of juicy blueberries and bright lemon flavour, baked with a sprinkling of crumbly lemon topping.
📖 Recipe
Cinnamon Raisin Muffins
These cinnamon raisin muffins are studded with plump, juicy raisins, plus a dash of vanilla and cinnamon for that cafe-style cinnamon raisin bread taste.
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Serving:
Calories: 347kcal
Ingredients
- 250 ml buttermilk
- 60 g salted butter melted
- 4 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 egg
- 375 g self-raising flour (self-rising flour) sifted
- 150 g light brown sugar
- 50 g caster sugar
- ½ teaspoon ground cinnamon
- 200 g raisins
Cinnamon Sprinkle
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- Line a 12-hole muffin pan with paper liners and set aside.
- In a jug or small bowl, combine buttermilk, vegetable oil, vanilla, melted butter and egg, then whisk to combine and set aside (the mixture will look curdled, that's ok).250 ml buttermilk60 g salted butter4 tablespoons vegetable oil2 teaspoons vanilla extract1 egg
- To make the cinnamon sprinkle, mix the light brown sugar and cinnamon, then set aside.½ teaspoon ground cinnamon2 tablespoons light brown sugar
- In a large bowl place self-raising flour, light brown sugar, caster sugar and cinnamon, and whisk together to combine.375 g self-raising flour (self-rising flour)150 g light brown sugar50 g caster sugar½ teaspoon ground cinnamon
- Add the buttermilk mixture to the flour mixture, then fold gently until it's almost incorporated with a few streaks of flour remaining - don't overmix!
- Add the raisins, and fold until incorporated and the mixture is just combined.200 g raisins
- Scoop the batter into the prepared pan, dividing it equally between the prepared muffin cups, then scatter the cinnamon sprinkle mixture over the top of each muffin.
- Bake for 20 - 25 minutes, or until a skewer or toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the tin and place on a wire rack to cool.
Notes
- Some recipes call for soaking the raisins in boiling water for 10 minutes to soften and rehydrate slightly, before draining to then add into the batter. The brand of raisins I bought was lovely and soft, and didn't need it.
- Break up any clumps of raisins with your fingers; they can stick together.
- It's important not to overmix this muffin batter. The more it's worked, the tougher the texture of your muffins will be. Use as few strokes as possible and try to make each one count by scraping right along the base of the bowl - I use a silicone or rubber spatula.
- I deliberately stop mixing in the flour with a few streaks left in the mixture; it will continue to be mixed as you incorporate the raisins.
Want to save this recipe?
Email yourself a link to this page and come back later.
Calories: 347kcal | Carbohydrates: 56g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 226mg | Fiber: 2g | Sugar: 20g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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