- 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