This outrageous recipe for Cinnamon Raisin Muffins features cinnamon & sugar dipped muffins that are fantastic straight from the oven.
Fresh Muffins – Who doesn’t love them?
I love that this version is a delicious cross between a muffin and a cake doughnut! They are light, fluffy , full of flavor and the tops are coated in buttery, cinnamon & sugar. What could be better??
I decided to create a new muffin recipe this week because I was having a friend over for coffee and she suggested we do brunch. I don’t know the last time I did brunch so I was totally up for the idea! I made these incredible muffins and a savory egg dish that I’ll be sharing in the coming weeks. Needless to say, Brunch was a big success!
These Cinnamon Raisin Muffins are incredibly delicious! The light, moist and fluffy texture dotted with plum raisins go perfectly with the buttery cinnamon and nutmeg flavors.
I think the best part of these muffins is that they are so easy to make. No need for a mixer. You just need a bowl and a wooden spoon. It all gets combined in the same bowl! The recipe makes 6 large muffins. If you want more the recipe is easily doubled.
I hope you enjoy these delightful muffins. They would be great for breakfast, brunch or any time you’ve got a taste for something really special. Although they are really good cooled I have to say that you can’t beat them fresh from the oven!
They are really are outrageous! Now get baking a batch of your own, your taste buds will thank you! 🙂
These outrageous recipe features cinnamon & sugar dipped muffins that are fantastic straight from the oven.
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup butter melted & cooled
- 1 large egg lightly beaten
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup rasins
- 4 tablespoons butter melted
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350F
Prepare a muffin pan with 6 muffin papers.
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Mix in the melted butter, egg, buttermilk and vanilla until combined
Fold in the rasins
Add the batter evenly into the 6 muffin papers.
Bake 25-30 minutes or until goledn and a cake tester comes out clean
Remove from oven and let rest in pan for 5 minutes.
Meanwhile, combine sugar and cinnamon topping. Dip the muffin tops in the melted butter then coat in the cinnamon sugar. Place on a cooling rack and repeat with remaining muffins. Best served warm