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Raisin Muffins

Raisin Muffins

(12 servings)    Printable Version
  • 2 cups all-purpose flour
  • 1 cup raisins
  • 1 cup brown sugar - packed
  • 1/2 cup butter
  • 1 large egg
  • 1 teaspoon cinnamon
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
In a small sauce pan over medium heat, add raisins and just enough water (about 1 and 2/3 cups) to cover the them. Simmer the raisins for 20 minutes. Reduce heat if a rolling boil begins. Remove from heat and allow raisins and water to cool.

Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.

Preheat oven to 350 degrees.

In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon. nutmeg and salt.

In a small mixing bowl, beat the egg. Add brown sugar, butter and oil and mix until texture is like wet sand. Add the raisins AND the water from the raisins and mix well.

Add the wet ingredients to the dry ingredients and mix just until well combined and moistened. Batter should be thick but fluid. Add additional water if it doesn't stir easily.

Spoon batter into prepared muffin cups, filling each about 2/3 full.

Bake for 20 to 25 minutes or until golden brown (start checking after 20 minutes). If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.


Cooking with the water that the raisins simmered in makes these more flavorful than other raisin muffin recipes I've tried.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
What do you think of Raisin Muffins?
Overall Average Rating = 5 (out of 5)
Based on 18 votes.


From Mya

Recipe Rating (out of 5):

My husband is a picky eater. He LOVES these and has been begging me to make more from before he was done eating the first batch. Didn't have to change a thing in the recipe and makes the house smell amazing.

Comment submitted: 10/4/2014 (#19030)



Official Member: Team BreakfastFrom tinam (Team Breakfast Member)

Recipe Rating (out of 5):

Just came out of the oven, hot and moist! I added 1/2 cup chopped pecans and they are awesome with a cup of coffee! Thanks Bennett and Mr. Breakfast!

Comment submitted: 11/30/2013 (#17187)



From Massage Diva

Recipe Rating (out of 5):

Mine were dry and too sweet. I don't know where I went wrong! I threw them out.

Comment submitted: 3/1/2013 (#15282)



From chrysaG

Recipe Rating (out of 5):

Fantastic muffins! I bake a dozen every week. I bake them for 17 minutes tops instead of 25 and they come out really nice and moist.

Comment submitted: 5/5/2012 (#13875)



From cook4kids

Recipe Rating (out of 5):

Didn't make any changes except adding a couple drops of vanilla, plus my raisins were getting kind of stale so I wanted to use them up. But warmed up in the muffin the raisins seemed juicy again. Bravo to these muffins! Great!

Comment submitted: 10/1/2011 (#12964)



From pahansen

Recipe Rating (out of 5):

These muffins were very sweet and tasty, with the plump juicy raisins throughout. Mine ended up a little bit dense and hearty (which I enjoyed but the missus thought was a bit much). The kids ate about a zillion of them, and are now "super-duper full."

Comment submitted: 4/8/2011 (#12407)



From razorgirl

Recipe Rating (out of 5):

These muffins came out delicious! Great recipe.

Comment submitted: 3/29/2011 (#12370)



From Mr. Woof

Recipe Rating (out of 5):

We love these muffins, I try to make them each weekend, I just love raisins...

Comment submitted: 2/13/2011 (#12122)



From Monstamrs

Recipe Rating (out of 5):

Perfection! My family loved them.

Comment submitted: 12/9/2010 (#11685)



From p. potter

Recipe Rating (out of 5):

Best muffins I have ever eaten.

Comment submitted: 10/11/2010 (#11366)



Official Member: Team BreakfastFrom MamaBear (Team Breakfast Member)

What if I skip the softening of the raisins and just add chocolate covered raisins? Mmmmmm....

Comment submitted: 4/10/2010 (#10276)



From Butter Question?

Recipe Rating (out of 5):

I want to bake these muffins, but, what should I do with the butter. Should it be melted? or softened? Please note that in the recipe. Thank you.

Comment submitted: 8/13/2009 (#8540)



From Oliver

Recipe Rating (out of 5):

This recipe is AMAZING! I've made it 3x already and it's perfect each time.

Comment submitted: 6/5/2009 (#8223)



From Bevvy=)

Recipe Rating (out of 5):

The taste is really great... The inside of the muffin is moist and the taste is just nice (not too sweet) I have also added icing on the top to make it looks more attractive.

Comment submitted: 4/26/2009 (#8025)



From Ruthie

Recipe Rating (out of 5):

Fantastic! Love the moist texture. Will definitely bake them again.

Comment submitted: 4/3/2009 (#7888)



From f.i.k.

Recipe Rating (out of 5):

Terrific - we also added a 1/2 teaspoon of vanilla.

Comment submitted: 12/15/2008 (#7126)



From Buddy

Recipe Rating (out of 5):

When one prepares this recipe, it tastes much better if done without any helper. Thanks again!

Comment submitted: 8/6/2007 (#3335)



Official Member: Team BreakfastFrom practicalfocus (Team Breakfast Member)

Recipe Rating (out of 5):

These are fabulous and so easy to make! I did not melt the butter--just softened a bit, so I'm not sure you need to melt the butter as mentioned by another reviewer. I followed the directions exactly as is (okay, okay -- I went a wee bit more on the raisins because I love them so much!) and they tasted great -- fabulously moist! I'm so glad I found this recipe -- will definitely use it over and over again!

Comment submitted: 4/12/2007 (#2133)



From KAM

Recipe Rating (out of 5):

This was very yummy!! I followed the recipe exactly except for adding a bit more cinnamon and some vanilla. It made about 40 mini muffins and the playgroup kids ate every one!

One thing I might add is that the butter you use is melted butter.

Thanks for a new muffin recipe! I will definitely use it again!

Comment submitted: 11/27/2006 (#821)





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