Do your taste buds tango at the mere mention of warm, freshly baked muffins? I think there’s nothing happier than waking up to the scent of muffins wafting through the kitchen on a crisp morning. That’s why every time I have someone over, I try to make their wake-up call smell like cinnamon-spiced goodness straight from the oven.
Well, dear foodie, you’re in for a treat that will have you reaching for your apron and preheating that oven faster than you can say ‘muffin masterpiece!’ These Walnut Raisin Muffins are a hearty, cozy take on classic muffins, packed with texture, flavor, and just the right amount of sweetness to brighten your day.
Why You’ll Love These Muffins
These muffins hit all the right notes—soft, fluffy, and just the right amount of indulgent. What makes this recipe shine is its simplicity. It’s the perfect addition to your easy baking recipes repertoire.
- Texture Lovers, Rejoice: The crunch of walnuts paired with plump, juicy raisins creates a flavor and texture combo that’s unbeatable.
- Cinnamon Magic: A dash of cinnamon adds warmth and coziness to every bite, making these muffins an irresistible treat.
- Versatile and Customizable: Whether you’re adding chocolate chips, swapping walnuts for pecans, or using dried cranberries instead of raisins, this recipe adapts to suit your pantry and mood.
Muffins are a breakfast favorite for a reason—they’re quick, versatile, and perfect for meal prep. But sometimes, store-bought mixes just don’t cut it. I wanted something homemade yet effortless, a recipe that feels as good to make as it does to eat. These Walnut Raisin Muffins are that and more.
I decided to soak the raisins beforehand to plump them up and give them a juicier texture. Pair that with brown sugar’s molasses-rich flavor, and you have a muffin that’s anything but ordinary.
My love for varied textures in any meal is also pretty heightened. So when I decided on raisin muffins, I had to add some crunch to the mix. Welcome walnuts! And of course, we cannot forget the delicious addition of cinnamon. That’s right, we’re baking some cinnamon walnut raisin muffins this glorious morning.
ALSO TRY THESE LEMON POPPYSEED MUFFINS!
How to Elevate Your Muffins
Want to make these muffins even more special? Here are a few tricks:
- Add Buttermilk: Substitute part of the milk with buttermilk for a slightly tangy flavor reminiscent of classic bakery muffins.
- Mix-In Variations: Try adding orange zest for a citrusy zing, or sprinkle the tops with streusel for added crunch.
- Toppings: Drizzle with a simple glaze or sprinkle with powdered sugar once cooled for that bakery-fresh look.
Imagine tender bites of golden-brown perfection, generously studded with the nutty crunch of walnuts and the natural sweetness of plump, juicy raisins with a dash of spicy cinnamon! This recipe is a symphony of flavors and textures that’s bound to elevate your baking game and delight your taste buds in ways you never thought possible.
Moreover, I also wanted to add a new depth of flavor. So instead of using white sugar only, I decided to mix things up a bit and add brown sugar, too. I went with a ratio of 1:1.
This recipe isn’t difficult to whip up, but it does take a tad bit longer than the average muffin recipe. But that is only because the raisins need to soak for 10-15 minutes until they fluff up. The rest of the recipe is pretty simple.
Let’s dive headfirst into the recipe!
Walnut Raisin Muffins
10
servings20
minutes25
minutesKeep your device screen on
Ingredients
2 eggs
1/2 cup castor sugar
1/2 cup brown sugar
1/3 cup vegetable oil
1/2 cup chopped walnuts
1/2 cup golden raisins
2 tsp baking powder
1 1/2 cup white flour
1 tsp cinnamon powder
milk (as required)
Directions
- Preheat your oven to 180 °C. In a bowl combine your eggs, sugar, and oil and whisk thoroughly.
- In another bowl, add your raisins and pour boiling water on them. Set aside and allow to soak for 10-15 minutes.
- To your egg mixture, add the flour, baking powder, cinnamon powder, and chopped walnuts.
- Once your raisins have turned plump, drain them and pat dry with a paper towel. Now, add them to the batter as well.
- You should have a silky batter than is not too thick to pour. If you sense that your batter is too thick, add some milk to thin it out.
- To a muffin pan, add your muffin liners. You can use store bought ones or make your own using an upturned glass and squares of parchment paper.
- Scoop your muffin batter into each muffin liner about 3/4 way up. This recipe yields up to 10 muffins.
- Place your muffin tray in the oven and bake for 25 minutes or until a toothpick inserted comes out clean.
- Enjoy your tasty warm cinnamon walnut raisin muffins!
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