These double cinnamon raisin muffins are moist, tender, and light. Chock full of cinnamon-raisiny goodness with little sparkling tops, they are a welcome treat for adults and kids. Enjoy!
11ozlow protein flour such as cake flour or White Lily all purpose flour(about 2 1/2 cups)
1.9ozgranulated sugar(1/4 cup)
2.2ozbrown sugar(1/4 cup, packed)
1 ½Tablespoonsbaking powder
¾teaspoonkosher salt(or about 1/2 teaspoon table salt)
1/2-1teaspoonground cinnamon(depending on how cinnamony you like things)
1cupgolden raisins
½cupcinnamon chips(optional, but really so, so good)
Wet Ingredients
3large eggs
3ozwhole milk(about 1/3 cup)
3ozneutral vegetable oil(a generous 1/3 cup)
1teaspoonvanilla extract or paste
Topping
½stick butter(melted)
½cupsparkling white sugar
Instructions
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!