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.

Course Sweet Treats

Cuisine International

Total Time 40

Servings

Calories 347kcal

Author Lee-Ann Grace

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

Metric - US customary

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 buttermilk, 60 g salted butter, 4 tablespoons vegetable oil, 2 teaspoons vanilla extract, 1 egg
To make the cinnamon sprinkle, mix the light brown sugar and cinnamon, then set aside.
½ teaspoon ground cinnamon, 2 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 sugar, 50 g caster sugar, ½ 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.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition