Cozy Cinnamon Raisin Toast Muffins

Name: Cozy Cinnamon Raisin Toast Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 12 muffins
Cuisine: International
Ingredients: 12 paper muffin liners or nonstick cooking spray; 1 cup raisins, about 150g; 3/4 cup very hot water, about 190°F, for soaking and draining; 2 cups all-purpose flour, spooned and leveled, about 240g; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, melted and cooled for 5 minutes, about 113g; 1/4 cup neutral oil, such as canola oil, avocado oil, or vegetable oil; 2/3 cup packed light brown sugar, about 145g; 2 large eggs, at room temperature; 1 cup buttermilk, at room temperature; 2 teaspoons vanilla extract; 1 tablespoon unsalted butter, melted; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes, including 10 minutes cooling

Quick Ingredients

1 cup raisins
3/4 cup very hot water, for soaking and draining
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled, plus 1 tablespoon melted butter for finishing
1/4 cup neutral oil, such as canola or avocado oil
2/3 cup packed light brown sugar
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
2 tablespoons granulated sugar, for topping

Do This

1. Soak 1 cup raisins in 3/4 cup very hot water for 10 minutes, then drain and pat dry.
2. Heat the oven to 425°F and line or grease a 12-cup muffin pan.
3. Whisk flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg; stir in the drained raisins.
4. Whisk melted butter, oil, brown sugar, eggs, buttermilk, and vanilla until smooth.
5. Fold wet ingredients into dry ingredients just until combined, then divide the batter among 12 muffin cups.
6. Bake for 5 minutes at 425°F, then reduce to 350°F and bake for 15 minutes more.
7. Brush warm muffin tops with 1 tablespoon melted butter and sprinkle with cinnamon sugar made from 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon.

Why You’ll Love This Recipe

Cozy cinnamon raisin toast flavor: Warm cinnamon, brown sugar, butter, and plump raisins give these muffins that familiar toasted comfort in a soft bakery-style bite.
Tender, moist crumb: Buttermilk, melted butter, and a little oil keep the muffins soft without making them heavy.
Plump raisins in every bite: A quick soak keeps the raisins juicy instead of chewy or dry.
Great for busy mornings: They are portable, freezer-friendly, and easy to rewarm for breakfast, brunch, or an afternoon snack.

Grocery List

Produce: None required for the base recipe; optional 1 orange if you want to add orange zest as a variation.
Dairy: Unsalted butter, buttermilk, large eggs.
Pantry: Raisins, all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, neutral oil, light brown sugar, granulated sugar, vanilla extract, paper muffin liners or nonstick spray.

Full Ingredients

For the Muffin Pan

12 paper muffin liners or nonstick cooking spray

For the Plumped Raisins

1 cup raisins, about 150g
3/4 cup very hot water, about 190°F, for soaking and draining

For the Muffin Batter

2 cups all-purpose flour, spooned and leveled, about 240g
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled for 5 minutes, about 113g
1/4 cup neutral oil, such as canola oil, avocado oil, or vegetable oil
2/3 cup packed light brown sugar, about 145g
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract

For the Cinnamon Toast Finish

1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Cozy Cinnamon Raisin Toast Muffins – Closeup

Step-by-Step Instructions

Step 1: Plump the raisins

Place 1 cup raisins in a small heatproof bowl. Pour 3/4 cup very hot water over them, making sure the raisins are fully submerged. Let them soak for exactly 10 minutes. This quick soak makes the raisins soft, juicy, and pleasant to bite into after baking.

Drain the raisins well in a fine-mesh strainer, then pat them dry with a clean kitchen towel or paper towels. Removing excess surface water helps the muffin batter stay thick and tender instead of wet or gummy.

Step 2: Prepare the oven and muffin pan

Arrange an oven rack in the center position and preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with nonstick cooking spray. The high starting temperature helps the muffins rise quickly and form rounded tops.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Whisk for about 30 seconds so the leaveners and spices are evenly distributed.

Add the drained, patted-dry raisins to the flour mixture and toss gently until the raisins are lightly coated. This helps keep the raisins suspended throughout the batter instead of sinking to the bottoms of the muffins.

Step 4: Whisk the wet ingredients

In a separate medium bowl, whisk together 1/2 cup melted and slightly cooled unsalted butter, 1/4 cup neutral oil, and 2/3 cup packed light brown sugar until the mixture looks glossy and well combined. Add 2 large eggs and whisk until smooth.

Pour in 1 cup room-temperature buttermilk and 2 teaspoons vanilla extract, then whisk again until the mixture is even. Room-temperature eggs and buttermilk help the melted butter blend smoothly into the batter.

Step 5: Fold the batter together

Pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula, fold the mixture together gently just until no dry streaks of flour remain. This should take about 12 to 15 folds. The batter will be thick, soft, and scoopable.

A few small lumps are completely fine. Avoid vigorous stirring, because overmixing can make muffins tough instead of tender.

Step 6: Fill the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter per muffin. The cups will be nearly full, which gives these muffins a generous, bakery-style shape. If any raisins are sticking out loosely on top, gently press them into the batter so they do not over-brown.

Step 7: Bake the muffins

Place the muffin pan in the 425°F oven and bake for exactly 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for exactly 15 minutes more, for a total bake time of 20 minutes.

The muffins are done when the tops are puffed, lightly golden, and spring back when gently touched. A toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs, but not wet batter.

Step 8: Add the cinnamon toast finish

While the muffins are still warm, stir together 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl. Let the muffins cool in the pan for 5 minutes, then brush the tops with 1 tablespoon melted butter and sprinkle evenly with the cinnamon sugar.

Transfer the muffins to a wire rack and let them cool for at least 5 minutes more before serving. They are especially delicious warm, when the cinnamon aroma is strongest and the raisins are soft and plump.

Pro Tips

Measure the flour correctly: Spoon the flour into the measuring cup and level it off, or use 240g for the most reliable texture. Too much flour can make muffins dry.
Do not skip soaking the raisins: Plumped raisins stay juicy during baking and give the muffins a softer, more comforting texture.
Use room-temperature buttermilk and eggs: Cold ingredients can make melted butter firm up into little bits, which can lead to uneven mixing.
Mix gently: Fold only until the batter comes together. Overmixing develops gluten and can make muffins chewy.
Start hot, then lower the heat: The 425°F start encourages a quick rise, while the 350°F finish bakes the centers through without drying the edges.

Variations

Orange Cinnamon Raisin Muffins: Add 1 teaspoon finely grated orange zest to the wet ingredients for a bright, fragrant twist that pairs beautifully with the raisins.
Walnut Cinnamon Raisin Muffins: Fold 1/2 cup chopped toasted walnuts into the dry ingredients along with the raisins for extra crunch and a nuttier flavor.
Partly Whole Wheat Muffins: Replace 1/2 cup of the all-purpose flour with 1/2 cup whole wheat flour and add 1 extra tablespoon buttermilk to keep the crumb tender.

Storage & Make-Ahead

Store cooled cinnamon raisin muffins in an airtight container at room temperature for up to 3 days. For the softest texture, place a small piece of paper towel in the container to absorb excess moisture. To rewarm, microwave one muffin for 10 to 15 seconds, or warm several muffins in a 300°F oven for 6 minutes.

For longer storage, freeze the fully cooled muffins in a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature for about 1 hour, or microwave from frozen for 25 to 35 seconds. For make-ahead prep, you can whisk the dry ingredients together 1 day in advance and store them covered at room temperature. You can also soak, drain, and refrigerate the raisins up to 1 day ahead; pat them dry again before using. For the best rise, mix and bake the batter right away rather than refrigerating it.

Nutrition (per serving)