Raisin Muffins

These easy Raisin Muffins are the perfect balance of sweet and spiced, made with simple pantry ingredients, and ready in just 30 minutes.

Soft and fluffy, these Raisin Muffins with a hint of cinnamon make for a perfect breakfast, snack, or even a lunchbox addition.

There’s something about the combination of simple ingredients like flour, sugar, and milk that feels both familiar and cozy, but when you add a little spice and raisins, you create something truly comforting.

What I love about these muffins is how effortlessly they come together. With just a few pantry staples and about 30 minutes of your time, you can have a batch of fresh, warm muffins that smell incredible while they bake.

If you’re anything like me, you’ll probably find yourself making these muffins on a regular basis. They’re just the right balance of sweetness and spice.

The raisins add a natural sweetness that complements the cinnamon, and the slightly crunchy topping of coarse brown sugar adds a little extra texture to each bite.

I first started making these muffins a few years ago when I was looking for a simple recipe that would satisfy my kids' sweet tooth without being overly indulgent.

They’re not too heavy or too sweet, and the raisins give them a lovely texture. It quickly became a favorite in my house, and I know it will be in yours too.

So, if you're craving something fresh from the oven, I highly recommend giving these raisin muffins a try. It’s a super straightforward recipe that’s full of flavor and perfect for just about any time of day.

Try swapping the cinnamon for a spice blend, such as Yemeni Sweet Hawaij, Speculoos Biscoff spice blend, or Chai Spice Mix.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Variations
• Storage
• Top tips
• Raisin Recipes
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• Simple Ingredients: All the ingredients you need are likely already in your kitchen.
• Quick to Prepare: With a prep time of just 10 minutes and bake time under 30 minutes, you’ll be enjoying fresh muffins in no time.
• Versatile: You can enjoy them for breakfast, as a snack, or even as a quick dessert.
• Great for Meal Prep: These muffins store well, so you can make a batch ahead of time and have them ready for the week.
• Crowd-Pleaser: Everyone loves a warm, freshly baked muffin. They’re perfect for sharing with friends or family.

Ingredients

• All-purpose flour: The base of the muffins. It provides structure and texture. If you're looking to make them a bit heartier, you can substitute whole wheat flour.
• Granulated sugar: Adds sweetness to balance the cinnamon and raisins. You can substitute this with a lighter sweetener like honey or maple syrup, but the texture might change slightly.
• Baking powder: The leavening agent that makes the muffins rise. Don't try to substitute it with baking soda – they’re not interchangeable in this case.
• Ground cinnamon: Adds warmth and spice. You could swap this for nutmeg or pumpkin pie spice if you like.
• Salt: A small amount helps balance the sweetness and brings out the other flavors.
• Eggs: These provide structure and moisture. If you need an egg substitute, flax eggs work well here.
• Milk: The liquid base that helps bring everything together. Use any type of milk you prefer, including plant-based alternatives.
• Melted butter: Adds richness and moisture. You can swap it for vegetable oil if you prefer, though butter gives a better flavor.
• Vanilla extract: Adds a subtle sweetness and depth. You can skip this if you don’t have it, but I highly recommend it.
• Raisins: The star of the show. They provide a natural sweetness and chewy texture. You can substitute them with currants, dried cranberries, or even chocolate chips.
• Coarse brown sugar (optional): Adds a nice, crunchy topping. It’s not necessary, but it does make the muffins look extra appealing and adds a touch of sweetness.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.

In a large mixing bowl, whisk the flour, sugar, cinnamon, baking powder and salt.

In a smaller bowl, whisk the eggs, milk, melted butter and vanilla together.

Stir wet mixture into the dry mixture and gently mix to combine.

Gently stir in the raisins.

Spoon the batter into the muffin cases to ¾ full. Sprinkle the tops of each one with a little coarse brown sugar.

Bake for 20-25 mins until the raisin muffins are risen and golden. Allow to cool on a wire rack.

Variations

• Use dried cranberries instead of raisins for a tangy twist.
• Add walnuts or pecans for extra crunch.
• Try a mix of cinnamon and nutmeg for a spicier flavor.
• Swap out some of the flour for oats for a heartier texture.
• Add orange zest to the batter for a citrusy kick.
• Add chocolate chips for a richer treat.
• Fold in diced apples or pears for extra sweetness and texture.
• Add a touch of ginger for a spiced warmth.
• Try adding a few tablespoons of flax seeds or chia seeds for an added health boost.

Storage

Storage: Store your muffins in an airtight container at room temperature for up to 3 days. They can also be kept in the fridge for a bit longer.

Freezing: These muffins freeze well. Once they’ve cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat them in the microwave or oven when ready to enjoy.

Make-Ahead: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. This is great if you want to bake them fresh in the morning.

Raisin Recipes

Love raisins? Be sure to also check out these tasty raisin recipes!

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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