Caramel Topped Raisin Cupcake Muffins
Indulge in the delightful fusion of flavors with these Caramel Topped Raisin Cupcake Muffins, the perfect blend of cozy and decadent. These fluffy, cinnamon-spiced muffins are studded with sweet, chewy raisins and crowned with a luscious drizzle of creamy caramel sauce. With just 20 minutes of prep time, they strike the ideal balance between effort and reward, making them a great option for weekday treats or weekend brunches. The buttery, moist crumb pairs beautifully with the golden caramel topping, creating a bakery-style experience in the comfort of your home. Whether you’re serving them fresh out of the oven or saving a batch for later, these raisin-studded cupcakes are guaranteed to satisfy your sweet tooth. Perfect for caramel lovers and muffin enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Milk
- 0.5 cups Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Raisins
- 0.5 cups Caramel sauce (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth and creamy.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the raisins to distribute them evenly throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the muffins are cooled, carefully drizzle the caramel sauce over the top of each muffin. Use a spoon for precision or pour the caramel into a small piping bag for a neater finish.
Let the caramel set for a few minutes before serving. Enjoy your Caramel Topped Raisin Cupcake Muffins!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 32.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
