Cinnamon Raisin Streusel Muffins
These cinnamon raisin streusel muffins are packed with cinnamon flavor, chunky raisings, and have a perfectly fluffy inside that can’t wait to be devoured!!
Dish Count :: 2 Mixing Bowls, 1 Small Saucepan, 1 Muffin Tin
Last night was not exactly one of my best sleeps… someone who will not be named, but who’s name begins with “H” and ends in “uckleberry”, couldn’t decide if he wanted to be on the bed, or off the bed, on the floor, or on the pile of dirty clothes we forgot to wash. It was too hot, he was too cold, he was so tired after his evening of chasing the croquet balls around the yard and stealing them mid game that he passed out on the car ride home from my folks. But then when it was actually time to sleep – oh, you have to be up at 4am for work, mawm hooman? Good luck with that!
Please tell me I’m not the only one didn’t get nearly enough sleep last night. Can we just have a muffin and try again?
Don’t get me wrong, I’m a sucker for this animal. I even woke up to hoist is 90 pound rear end onto the bed, because his poor achy hips were too much for him to hop up there. He knows that I am, and that is probably the worst part.
That combined with Ben being at work last night – and well, the dog had half of the hooman bed to himself! Nevermind that he has a perfectly killer memory foam dog bed to himself… I’ve taken a nap on that thing and it is magical!! (Note – I took a nap on it before he ever used it – and don’t ask why… I guess I just had to see if my $300 of dog bed was really going to be worth it)
So, here’s to all of us trying to get through today, hipster cold brew in hand. Grab a muffin. I can tell, you already deserve it.
- Cinnamon Raisin Muffins::
- 2 1/4 cup Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 1/4 cups Sugar
- 1 tsp Vanilla
- 1 cup Milk
- 1/4 cup Butter, melted and cooled
- 1/4 cup Vegetable Oil
- 2 Tbsp Cinnamon
- 1 1/2 cup Raisins – I used golden and regular raisins
- 2 Tbsp Brown Sugar
- 2 Tbsp Sugar
- 1/2 cup Flour
- 1/2 cup Chopped Pecans, optional
- 1/4 cup Butter, melted
- 1/3 cup Powdered Sugar
2 tsp Milk
Preheat oven to 400 degrees. Line a muffin tin with paper wrappers, or heavily grease with non-stick spray.
In a small sauce pan, add in raisins. Cover with water, and bring to a simmer on the stove. Turn off the heat and allow them to plump and cool slightly while making the muffins.
In a large mixing bowl, whisk together flour, baking powder, cinnamon and salt.
In another bowl, whisk together sugar, eggs, until light and fluffy. Add in the vanilla, milk, melted butter and vegetable oil whisking until smooth.
Gently fold the wet ingredients into the dry ingredients and fold to combine. Just before they are mixed completely, drain the raisins and add them to the mix. Stir together.
Prepare the streusel and allow the muffin batter to rest a few minutes.
In a bowl, combine the streusel ingredients and stir together until mixed completely and crumbles form. Use your fingers if needed.
Using a scoop or measuring cup, divide the batter into the muffin tin. Sprinkle the top of the muffins with the streusel crumble. Bake for 18-20 minutes or until a toothpick comes out clean.
Remove the muffins from the muffin tin and set onto a rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk for the glaze until smooth. Top onto cooled muffins.
Keywords: Muffin, Raisin, Streusel, Breakfast