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Raisin Muffins

Raisin Muffins

If you don't have individual molds, you can bake this in one large pan. In that case, you'll need to increase the baking time (bake until a toothpick comes out clean). A large cake may also crack on top, but of course that won't affect the taste at all. This recipe made 14 muffins for me.

Ingredients:

  • 250 g flour
  • 150 g sugar
  • 150 g butter
  • 150 g raisins
  • 3 eggs
  • 3 tbsp cognac
  • 1 tsp baking powder
  • 1 tsp vanilla sugar
Ingredients

How to cook raisin muffins

Pour boiling water over the raisins and let them soak for 4–5 minutes until plump.

Pour boiling water over the

Drain the water and gently squeeze out the raisins. Pour the cognac over them and let them soak for 10 minutes.

Drain the water and gently

Beat the softened butter together with the sugar and vanilla sugar until combined.

Beat the softened butter

Add the eggs and beat well.

Add the eggs and beat well.

Add the baking powder and flour and mix until combined. The dough will be soft and pliable.

Add the baking powder and flour

Add the raisins and stir to combine.

Add the raisins and stir to

Grease the molds with butter. Spoon the batter in, filling each mold about 3/4 full. Bake in an oven preheated to 180°C for 25 minutes.

Grease the molds with

The muffins will rise significantly during baking.

The muffins will rise

Remove the finished muffins from the molds and let them cool. These raisin muffins turn out with a wonderfully light, airy, and tender crumb.

Raisin Muffins
Author of the recipe: Elena Kam
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