Old Fashioned Raisin Muffin Recipe

This old-fashioned raisin muffin recipe might be one of the coziest little mystery in my collection. My grandmother copied it by hand on a scrap of paper and slipped it into her binder, and at the top she simply wrote: “muffins aux raisins de la voisine” , meaning the neighbor’s raisin muffins. No name, no date, just a recipe.

These muffins are a bite of time-traveling goodness. The batter comes together quickly with pantry staples, plenty of warm spices and raisins, and voila! A delicious morning treat that’s bursting with goodness.

I love them for busy mornings and after-school snacks, but they shine most when you have a quiet moment and a hot drink in your hands. When I bake a batch, I picture my grandmother chatting with that mysterious neighbor, swapping recipes and maybe a few gossips.

Marjorie B.

Old Fashioned Raisin Muffins

This old-timey staple can make many crumple their nose at the mention of raisins, but give this recipe a try! It might just make you fall in love with those healthy dry fruits.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2½ cup All Purpose Flour sifted
• ¾ cup Packed brown sugar
• 2 teaspoon Baking powder
• ¼ teaspoon salt
• ½ teaspoon Ginger powdered
• ¼ teaspoon Nutmeg powdered
• ¼ teaspoon Clove powdered
• ¼ teaspoon Allspice powdered
• ¼ teaspoon Cinnamon powdered
• ¼ cup Non-salted butter melted
• ¼ cup Vegetable oil
• 2 eggs Large room temperature
• 1 cup Whole milk room temperature
• ¼ cup Sour cream room temperature
• 2 teaspoon Vanilla extract
• 1 cup raisins

Method

 

1. Preheat oven to 400 F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
2. In a large mixing bowl, sift together the flour, baking powder, spices and salt.
3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, sour cream, vanilla extract and sugar. Whisk together until combined.
4. Add the raisin and the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
5. Fill each muffin mold up to 3/4 with a spoon. Cook in the 400F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean.
6. Allow 10 minutes of cool down before demolding.

Notes

TIP: Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.