Mini Cinnamon Raisin Muffins Recipes

Steps:

• 1.Preheat oven to 400 degrees F (200 degrees C).
• 2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• 3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.

Steps:

• Preheat oven to 400.
• Spray a 24 count mini muffin pan with non-stick spray.
• Make topping in small bowl; set aside.
• In large bowl mix together flour, baking powder, salt, and cinnamon, set aside.
• In another bowl cream the butter and brown sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla extract.
• Beat in dry ingredients until just incorporated.
• Stir in raisins.
• Using a small scoop, fill muffin pan, and then sprinkle each one with cinnamon sugar topping.
• Bake for 10 to 12 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
• Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
• Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
• Drizzle glaze over cooled muffins.

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400° for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

Steps:

• 1. Preheat oven to 400 degrees and grease 12-cup muffin pan
• 2. In a large bowl, combine all dry ingredients except the raisins (brown sugar, cinnamon, nutmeg, flour, sugar, baking powder and salt)
• 3. In another bowl, combine the melted butter with the milk, egg and vanilla until well mixed.
• 4. Stir the wet ingredients into the dry ingredients until moist. Then fold in the raisins.
• 5. Place the batter into the muffin pan. Bake for 10-12 minutes or until toothpick test comes out clean.*
• 6. ***NOTE*** I do not own big muffin pans, like the ones that make those big muffins in resturaunts. Ergo, I guess I'm technically using "cupcake" pans. Real muffin pans I'm sure will take longer than 10 minutes to bake, and possibly you may not get a full 12, but I haven't been able to try that yet. Enjoy!