Name: Cinnamon Raisin Muffins with Streusel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ¼ cup brown sugar (packed); ½ tsp cinnamon (ground); 2 tbsp flour (all-purpose); 1 tbsp butter or margarine; 2 cups flour (all-purpose); 2½ tsp baking powder; ½ tsp salt; ¼ cup brown sugar (packed); ½ cup granulated sugar; 1 tsp cinnamon (ground); ⅓ cup butter or margarine (melted); 1 tsp vanilla extract; ¾ cup milk; 1 egg (room temperature); ¾ cups raisins

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There’s something timeless and cozy about the combination of cinnamon and raisins, like your favourite old sweater or a handwritten recipe card passed down from grandma. These Cinnamon Raisin Muffins with Streusel Topping are everything you want in a breakfast treat: soft, warm, lightly sweet, and topped with a buttery crumble that adds the perfect crunch.

Another muffin recipe to add to the recipe box! These Cinnamon Raisin Muffins will satisfy your sweet tooth by adding raisins and a cinnamon sugar streusel sprinkled on top. It is the same streusel recipe as my beloved Blueberry Streusel Muffins.

To be honest with you, I have never been much of a raisin fan. If given the choice between raisins or chocolate chips, I always choose chocolate chips. However, these Cinnamon Raisin Muffins are bomb, and I may just have to switch to team raisins if these muffins are involved!

Whether you’re prepping for a weekend brunch, packing school lunches, or just craving something comforting with your morning coffee, these muffins deliver big on flavour and nostalgia.

Why You’ll Love These Muffins:

Simple ingredients you probably already have on hand.
A crunchy cinnamon streusel topping that takes them over the top.
No mixer required—just a couple of bowls and a whisk.
Perfect for making ahead.

Ingredients You’ll Need:

For the Streusel:

Brown Sugar: adds a rich sweetness.
Cinnamon: adds spice and flavour.
Flour: adds to the consistency and texture. All-purpose is all you need.
Butter: I use unsalted, but you can use salted as well.

For the Muffins:

Flour: works best with all-purpose.
Baking powder: leavener.
Cinnamon: provides the flavour.
Brown Sugar: adds sweetness and moisture.
Granulated sugar: also adds sweetness, but not quite as heavy as brown sugar.
Egg: helps bind everything together. Use a large egg at room temperature.
Butter or margarine: I recommend unsalted, but salted would do as well.
Vanilla Extract: for flavour.
Milk: adds moisture.
Raisins: I recommend using traditional, golden, or sultana raisins.

Cinnamon Raisin Muffins with Streusel

First, preheat your oven to 425°F and spray a muffin pan with non-stick spray or line with muffin liners.

For the streusel: mix 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon and 2 tablespoons of all-purpose flour in a small bowl. Then add 1 tbsp of butter and mix until crumbly. Set aside.

For the muffins: Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon ground cinnamon, 1/4 cup brown sugar, and 1/2 cup granulated sugar. Set aside.

Mix 1 egg, 1/3 cup of margarine or butter melted, 1 teaspoon vanilla extract, and 3/4 cup of milk. I like to use my 4-cup measuring cup for this, for easy mixing and pouring. Then add the mixture to your dry ingredients and combine. Fold in 3/4 cups of raisins.

Divide batter in prepared muffin pan about 2/3 full. Sprinkle about 1 teaspoon of streusel on top of each muffin.

Bake in the oven for 5 minutes, then reduce the temperature to 350°F and bake for an additional 10-15 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes in the pan before removing onto a wire rack to cool completely. Enjoy!

Tips and Variations

Soak your raisins in warm water for 10 minutes to plump them up before adding to the batter.
Want a little extra indulgence? Drizzle with a simple glaze made of powdered sugar and milk once cooled.
Add chopped walnuts or pecans for a nutty crunch.
Make them mini! Bake in a mini muffin tin for 10–12 minutes at 350°F.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw and reheat briefly in the microwave to bring back that just-baked feel.

These cinnamon raisin muffins are a hug in muffin form. With their tender crumb and sweet-spiced flavour, they’re sure to become a staple in your baking rotation. Whip up a batch and enjoy a moment of calm with each bite.
Have you tried this recipe? Leave a comment below and let me know how it turned out—or tag me on social media @tidbitsbytaylor. I love seeing your creations!

Cinnamon Raisin Muffins with Streusel

Spiced, moist muffins filled with raisins, and brown sugar and cinnamon streusel on top.

Course Breakfast, Snack

Cuisine American

Keyword cinnamon muffins, cinnamon raisin muffins, muffin recipe, raisin muffins, streusel muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 muffins

Calories 288 kcal

Author Taylor Harrison

Ingredients

Streusel

¼ cup brown sugar packed
½ tsp cinnamon ground
2 tbsp flour all-purpose
1 tbsp butter or margarine

Muffin Batter

2 cups flour all-purpose
2½ tsp baking powder
½ tsp salt
¼ cup brown sugar packed
½ cup granulated sugar
1 tsp cinnamon ground
⅓ cup butter or margarine melted
1 tsp vanilla extract
¾ cup milk
1 egg room temperature
¾ cups raisins

Instructions

First, preheat your oven to 425 F and spray a muffin pan with non-stick spray, or line with muffin liners.
For the streusel mix together 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon and 2 tablespoons of all-purpose flour in a small bowl. Then add 1 tbsp of butter and mix until crumbly. Set aside.
Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon ground cinnamon, 1/4 cup brown sugar, and 1/2 cup granulated sugar. Set aside.
Mix 1 egg, 1/3 cup of margarine or butter melted, 1 teaspoon vanilla extract, and 3/4 cups of milk. I like to use my 4-cup measuring cup for this, for easy mixing and pouring. Then add to you dry ingredients and mix until just combined. Fold in 3/4 cups of raisins.
Divide batter in prepared muffin pan about 2/3 full. Sprinkle about 1 teaspoon of streusel on top of each muffin.
Bake in the oven for 5 minutes, then reduce temperature to 350 F and bake for an additional 10-15 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes in the pan before removing onto a wire rack to cool completely. Enjoy!