Heirloom Raisin Muffins
Indulge in the timeless charm of Heirloom Raisin Muffins, a recipe that brings wholesome flavors and nostalgia to your table. These light and tender muffins are elevated with plump, juicy raisins that are soaked to perfection for an extra burst of sweetness. The warm embrace of ground cinnamon pairs beautifully with a touch of vanilla, giving each bite a cozy, homemade feel. Made from pantry staples like all-purpose flour, sugar, and melted butter, these muffins come together effortlessly with just 15 minutes of prep time and a quick bake. Perfect for breakfast, brunch, or a snack with your favorite cup of coffee, these crowd-pleasers are easy to make yet delightfully satisfying. Whether served warm or saved for later, Heirloom Raisin Muffins are a classic addition to your baking repertoire—simple, flavorful, and irresistibly comforting.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup water (for soaking raisins)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the tin lightly with cooking spray.
Place the raisins in a small bowl and cover them with 1 cup of warm water. Let them soak for 10 minutes to plump them up, then drain and pat dry with a paper towel.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.
In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter will be slightly lumpy.
Gently fold the soaked raisins into the batter until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 477.8 g | 174% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 264.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1916 mg | 41% | |
*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.
