.: Cinnamon Raisin Muffin :.

I was thinking of making a dozen of so of the yummeh Cinnamon Raisin Muffin, when I realized that I have not posted the recipe on my blog. I’ve actually used this recipe before, and am very pleased with the outcome of it, so again, another keeper.

There is just something about cinnamon that I just cannot resist. When I made a batch of Chocolate Chip Cookies last Chinese New Year, I modified the recipe by adding a sprinkle of cinnamon powder, and boy oh boy, it’s really like sprinkling magic dust, coz it just made the cookies a tad bit better. Oh, and the smell of your baked goodies whiffing thru your kitchen, the smell of cinnamon just stands out.

So it’s no surprise that this cupcake is very quickly snapped by my brother & Tammie when they were at my place (and didn't save even a piece for Rachel dear!)

Anyways, here’s the recipe to share:

Cinnamon Raisin Muffins
Makes 12 large or 16 medium sized muffins 

Ingredients

3/4 cup light brown sugar
2 tsp cinnamon
1/2 cup raisins
3/4 cup granulated sugar
57g (half a stick) unsalted butter, softened
2 eggs
170g plain yogurt
1/4 cup applesauce* (alt is to use apple flavored yogurt, which gives the same flavor as the applesauce would)
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Method:

1) Preheat oven to 180 degrees. Line a muffin pan with paper liners and set aside. Mix together 1/2 cup brown sugar, cinnamon and raisins in a small bowl and set aside.

2) Place granulated sugar and butter in a large mixing bowl. Beat until well blended, about 2 minutes. Add eggs, yogurt, applesauce, and vanilla to bowl. Mix until well combined, about 2 more minutes. Slowly add flour to bowl, mixing well as you go. Add baking soda, baking powder, and salt to batter and continue mixing until combined.

3) Set the batter aside. Pour brown sugar raisin mixture on top of batter and lightly fold into batter using a spatula or wooden spoon. You should only fold this 3 or 4 times - you don't want to incorporate it into the batter too much – it should have a marbling like-effect.

4) Spoon batter into muffin cups, filling each one about 2/3 full (the muffin will rise when it’s baked, so don’t fill a full cup okay?). Sprinkle on top each muffin evenly with the remaining 1/4 cup of brown sugar.

5) Bake for 15-18 minutes, checking for doneness after 15 minutes. Muffins are done when a toothpick inserted into the center comes out clean. Let cool in pan for 2-3 minutes before transferring to a wire rack to finish cooling.

* If you are a tad bit adventurous, I reckon bananas would be a good alternative as well. Just grab some overripe bananas (coz they are sweeter) and mash them up with a fork.