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Summer is almost here and my children have 3 days until they are out of school. I’m sure you are all well aware how much children tend to eat while they are home for the summer. This cinnamon raisin muffin recipe is one of MANY baked goods I will be making in the coming months. In an effort to keep my grocery budget under control, I need to start doing quite a bit of baking. My teens are active and hungry and can go through a box of organic snack food in about 30 seconds. A nice batch of homemade muffins will last 2 days if I’m lucky. But, I guess as long as they aren’t filling up on soda and candy I shouldn’t complain, right? They definitely seemed happy to wake up to homemade muffins instead of a bowl of cereal!
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When I went looking for a muffin recipe to try, I realized that I had very few options to choose from. I had no carrots to make carrot muffins or blueberries to make blueberry muffins. I didn’t really do a lot of PLANNING before making this cinnamon raisin muffin recipe. However, the one thing I always have in the house is a huge box of raisins. They go in overnight oatmeal and homemade trail mix. We even put them on cold cereal or use them for ants on a log. We prefer the golden raisins but any variety will work for this muffin recipe.
When making homemade muffins, use an ice cream scoop with trigger to fill the cups for less mess! I prefer the unbleached muffin cups and the muffins just pop right out of them.
Easy Cinnamon Raisin Muffin Recipe
Save RecipeIngredients
- 2 cups all purpose four
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon (plus more for topping)
- 2 large eggs
- 1 cup milk
- 2/3 cup sugar (plus more for topping)
- 4 TBSP grape seed oil (or vegetable oil or melted butter)
- 1 tsp vanilla
- 1 cup golden raisins
- 1/3 cup finely chopped nuts (I used hazelnuts)
- Cinnamon sugar mixture for topping : Approximately 2 TBSP sugar mixed with 1 tsp cinnamon.
Instructions
- In a large bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon.
- In a separate bowl, combine the eggs, milk, sugar, vanilla, and oil/butter. Whisk until blended.
- Pour wet ingredients into the dry ingredients. Stir just enough to mix. There will be a few lumps. Don't overmix.
- Gently stir in the raisins and nuts.
- scoop batter into muffin cups that are greased or lined with paper cups.
- Sprinkle each muffin with a little bit of the cinnamon/sugar mixture
- Bake in an oven preheated to 400 degrees F for 15 to 18 minutes or until knife inserted into center comes out clean.
- Remove from oven and let cool before eating.
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Like this cinnamon raisin muffin recipe? Pin it for later!
Looking for more muffin recipes? Try one of these!
Pumpkin Chia Seed Muffins
Frosted Apple Spice Mini Muffins
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.
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