It’s cinnamon raisin muffin time, friends! I know some people are Raisin Averse, so if you’re one of them, feel free to leave the raisins out.
But do try these wonderful muffins for breakfast or brunch. Their sparkly tops make them extra festive, so you could even make them for a bridal or baby shower. Or just because you like sparkles.
These muffins get double the cinnamon goodness with ground cinnamon in the batter plus cinnamon chips. These guys are made using The Muffin Method, just like my Ritz Carlton Blueberry Muffins.
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Simple Muffins Are Sometimes the Best Muffins
Friends, I have muffins on my mind. Specifically these sparkly double cinnamon raisin muffins.
I know there are a ton of fancy muffin recipes out there–ones with streusel and glaze and swirls and mixins. But sometime, you want a simple muffin. Or simple-ish. And here they are.
There’s cinnamon in the batter, and they’re also loaded with cinnamon chips. Plus golden raisins, but if you are not a raisin fan, you can leave them out.
How To Get Sparkly Sugar To Stick To Your Muffins
And aren’t their sparkly muffin tops so pretty? Getting the sugar to stick is easy:
- Once they come out of the oven, dunk their little tops in melted butter
- then dunk them into bowl of sparkling sanding sugar.
Such an easy topping, and it brings a little crunch and sweetness to these little guys.
If you can’t find sanding sugar, you can use Sugar in the Raw. It won’t be white and sparkly, but they will still be beautiful with sparkling natural tops.
What Can I Add To These Muffins to Switch Them Up?
At the end of the day, this is a pretty basic muffin recipe. Here are some ideas for variations:
- substitute ground ginger and minced crystallized ginger for the cinnamon and cinnamon chips. Leave out the golden raisins–or not–and add some lemon zest to the batter.
- turn them into blueberry muffins by adding lemon zest to the batter, leaving out the cinnamon, and then folding in 1 1/2 cups fresh or frozen blueberries right before portioning them into your muffin tin.
- Use all white sugar and some lime zest in the batter and fold in fresh or frozen raspberries right before portioning them.
- Substitute 1/2 cup of oat flour for 1/2 cup of plain flour to make cinnamon oatmeal raisin muffins.
- Add 1/2 cup chopped apple to make cinnamon apple raisin muffins. Or leave out the raisins and use 1-1 1/2 cup chopped apple for cinnamon apple muffins
Okay, I think we’re ready to bake some muffins.
Double Cinnamon Raisin Muffins
Remember how to do The Muffin Method when making these muffins.
- Combine all the dry ingredients in one bowl and whisk well to incorporate.
- Combine all the wet ingredients in another bowl and whisk well to incorporate.
- Pour the wet into the dry and fold and stir gently until just mixed.
- Bake them hot so they rise nice and tall.
I really hope you love these cinnamon raisin muffins, you guys! If you make them, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
- 11 oz low protein flour such as cake flour or White Lily all purpose flour, (about 2 1/2 cups)
- 1.9 oz granulated sugar, (1/4 cup)
- 2.2 oz brown sugar , (1/4 cup, packed)
- 1 1/2 Tablespoons baking powder
- 3/4 teaspoon kosher salt, (or about 1/2 teaspoon table salt)
- 1/2-1 teaspoon ground cinnamon, (depending on how cinnamony you like things)
- 1 cup golden raisins
- 1/2 cup cinnamon chips, (optional, but really so, so good)
- 3 large eggs
- 3 oz whole milk, (about 1/3 cup)
- 3 oz neutral vegetable oil, (a generous 1/3 cup)
- 1 teaspoon vanilla extract or paste
- 1/2 stick butter, (melted)
- 1/2 cup sparkling white sugar
- Spray your muffin tin with pan spray or line with paper liners. Preheat the oven to 425F and set a rack in the center of the oven.
- In a large bowl, whisk together the flour, sugars, baking powder, salt, and cinnamon. Once well mixed, stir in the raisins and cinnamon chips until evenly distributed.
- In a medium bowl, whisk together all the wet ingredients.
- Pour the wet ingredients into the bowl of dry ingredients, and fold together gently but thoroughly. You don't want to overwork the batter and end up with tough muffins, so be gentle. A little bit of dry flour sticking to a few raisins won't hurt anything, so try to quit while you're ahead.
- Let the batter sit for 5-10 minutes, then use an ice cream scoop to fill all the muffin cavities to at least 3/4 full.
- Bake for 10 minutes, and then rotate the pan 180 degrees. Bake an additional 7-10 minutes until the muffins are golden brown and the internal temperature reads 195F.
- Let the muffins cool in the pan for about ten minutes and then remove to cool until you can handle them.
- Dunk the top of each muffin into the melted butter and let the excess drip off. Then dunk them into the sparkling sugar. Set aside to cool completely.
- These are best served within a day of making them, but you can freeze them, well-wrapped for a couple of weeks. Serve warm, and enjoy!
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 303Total Fat 11gSaturated Fat 3.9gTrans Fat 0gUnsaturated Fat 9gCholesterol 52mgSodium 201mgCarbohydrates 47.4gFiber 1gSugar 21.8gProtein 4.9g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
And there you have it friends. Sparkly double cinnamon raisin muffins that you don’t have to share with anyone if you don’t want. But folks will be really happy if you do decide to share!
Thank you for spending some time with me today. Take care, and have a lovely day.