Cinnamon Raisin Muffins with Streusel
Another muffin recipe to add to the recipe box! These Cinnamon Raisin Muffins will satisfy your sweet tooth with the addition of raisins and a cinnamon sugar streusel sprinkled on top. In fact, 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 raisin or chocolate chip I always choose chocolate. However, these Cinnamon Raisin Muffins are bomb and I may just have to switch to team raisins if these muffins are involved!
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 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 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 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!
Cinnamon Raisin Muffins with Streusel
Spiced, moist muffins filled with raisins, and brown sugar and cinnamon streusel on top.
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!
Recipe Notes
Muffins last for up to 3 days room temperature, 1 week in the fridge or 3 months in the freezer.
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