These little bouts of cold weather in NYC – yes, to me 60 to 70° means sweater weather and jean weather and most importantly leather jacket weather – give me the motivation to get back in the kitchen, turn on the oven and whip up something delicious.
Another fun fact about me – this is relevant I promise – is that when I eat trail mix (which is often) there’s one little ingredient that I’ll purposefully toss back into the mix… you guessed it! Raisins.
I feel like my aversion to raisins is more so an under-appreciation of their texture, which basically means they remind me of “pruney” fingers after a reallly long hot shower. I don’t like the texture and don’t bother with eating the little dried fruits when there are other things to snack on like peanuts and m&ms. You can imagine my lack of surprise when I found myself with a big bag of trail mix, but only the raisins left.
Yup, I’m proud to say that I repurposed my trail mix raisons to make this recipe and it is honestly one of the best things I’ve created in a while! It doesn’t matter where you get the raisins from because you’re going to boil them in a saucepan to make them big and juicy. To me, it’s the raisins that really make these muffins which is pretty ironic, but definitely a testament to just how good they are!
Keep reading to see the full recipe for Classy Homemade Cinnamon Raison Muffins.
Cinnamon Raison Muffins
Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins
Let’s Get Started:
For the muffins:
3/4 cup raisins
1 and 3/4 cups organic all-purpose flour
2 and 1/2 tsp baking powder
1/2 cup organic light brown sugar
1/4 cup organic granulated sugar
1/3 cup unsalted butter, melted
3/4 cup whole milk, room temperature
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp organic ground cinnamon
For the toppings:
Let’s Get Cooking:
- In a small saucepan, bring 3 cups of water to a boil. Remove from heat and add raisins. Let sit for 10 minutes to make raisins plump. Drain well and set aside.
- Preheat oven to 400°F. Line a muffin pan and set aside.
- In a large bowl mix flour, baking powder, salt, cinnamon and sugars. Combine with a whisk. Make a well in the center.
- In a medium-sized bowl whisk butter, egg, vanilla and milk together until well combined. Pour into the center of the flour mixture. Fold everything together until just moistened. Avoid over-mixing. Fold in the raisins.
- Pour batter into baking cups in muffin pan. Whisk together cinnamon and sugar for topping. Sprinkle over batter in baking cups. Bake for 18-20 minutes. Let cool completely. Enjoy!
Let’s Get Creative:
These muffins turned out AMAZING if I don’t say so myself! Want to take them one step further? Add in some nuts for added protein. I think chopped walnuts would go great with this recipe.
Stay Classy! xx