Raisin and Cinnamon Muffins are those treats that bring to mind home, leisurely breakfasts, and afternoons wrapped in the aroma of spices. Soft, delicate, and incredibly aromatic, they combine the natural sweetness of raisins with the warm, enveloping note of cinnamon, creating a perfect balance with every bite.
Ideal to enjoy at breakfast, as a snack, or as a sweet treat at any time of the day, these muffins are prepared in just a few steps and offer a soft texture that wins over adults and children alike. Every bite is a little pause of comfort, capable of bringing back the memory of homemade desserts, simple but full of character.
Moreover, they are incredibly versatile: the base of the raisin and cinnamon muffins lends itself to endless interpretations and can easily be customized by adding other ingredients such as walnuts, almonds, chocolate chips, orange zest, or diced apples. A simple way to adapt them to your tastes and transform them into a new dessert each time.
In this version, I decorated them with a Christmas touch, with white sugar glaze and delicate sugar snowflakes, turning them into small, scenic sweets perfect even for bringing to the table during the holidays. Ideal for breakfast, as a snack, or as a sweet treat to share, these raisin and cinnamon muffins are an easy, genuine recipe always capable of winning hearts.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Raisin and Cinnamon Muffins
- 12 oz flour
- 3/4 cup sugar
- 1 packet baking powder
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 3 eggs
- 1/2 cup raisins
- 1.75 fl oz milk
- 1 cup powdered sugar
- 0.85 fl oz water
- 1 tsp lemon juice
- to taste sugar decorations
Preparation of Raisin and Cinnamon Muffins
Soak the raisins in warm water.
In a bowl, combine the flour, sugar, and baking powder. Gently mix the ingredients and also add the cinnamon and ginger.
Separately, beat the whole eggs at room temperature. Once you have a foamy mixture, add the butter (also at room temperature) and the milk. Continue beating with electric whisks for another 5 minutes.
Now add the dry ingredients to the liquids and mix everything. At this point, add the well-drained raisins.
Divide the mixture into 12 muffin cups or a special tray, previously buttered and floured. Bake the muffins in a preheated oven at 356°F for 15-20 minutes.
After the cooking time, take the muffins out of the oven and let them cool slightly.
In a saucepan, heat the water with powdered sugar and a few drops of lemon juice, without reaching a boil. You should get a dense, shiny glaze.
Then, dip the top of the muffins in the glaze and decorate them with sugar snowflakes.
Storage
Raisin and cinnamon muffins remain soft for 4-5 days at room temperature, stored in an airtight container or under a cake dome. If decorated with sugar glaze, it is preferable to keep them in a cool, dry place, avoiding overly humid environments.
Alternatively, you can freeze them without glaze for about 2 months and thaw them at room temperature when needed.
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FAQ
Can I substitute raisins with other ingredients?
Yes, you can replace the raisins with chocolate chips, dried cranberries, walnuts, hazelnuts, or chopped almonds, keeping the rest of the recipe unchanged.
Can I make the muffins with raisins and no cinnamon?
Sure, you can either omit it or replace it with vanilla, nutmeg, or citrus zest for a different but still delicate aroma.
How to get soft muffins?
The secret is not to overmix the batter and to mix the ingredients only until they are combined, avoiding deflating the mixture.
Can I prepare the glaze in advance?
It’s always better to prepare the sugar glaze at the moment, but it can be stored in the refrigerator for a few hours, well covered, and stirred before use.
Are raisin and cinnamon muffins suitable for the holidays?
Absolutely yes: decorated with white glaze and sugar snowflakes, they become perfect as Christmas treats to serve or gift.
