Description
Delicious plumped raisin muffins perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup + 2 tablespoons all purpose flour
- 1/4 cup + 1/2 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 large egg yolk, room temperature
- 1/2 cup buttermilk, room temperature
- 2 tablespoons (1 ounce) unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup raisins, plumped
Instructions
- Preheat oven to 400F. Grease 6 cups in a 12-cup muffin pan or line with 6 paper liners.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, and baking soda.
- In a large measuring cup or bowl, beat together the egg yolk, buttermilk, melted butter, and oil.
- By hand with a spoon, gradually stir the buttermilk mixture into the flour mixture until moistened. Stir in the raisins.
- Fill each muffin cup about three-fourths full. Sprinkle the tops with the remaining 1/2 teaspoon sugar.
- Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan.
- Serve warm or cool to room temperature in an airtight container for up to 1 week.
- Place raisins in a bowl. Pour hot water over top until raisins are completely submerged. Let sit 5 minutes or until plumped. Drain and pat dry before using.
Notes
- This recipe is great for breakfast or as a snack.
- The muffins can be stored in an airtight container for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6 grams
- Sodium: 150 mg
- Fat: 6 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 35 mg