Moist Raisin Muffins
Deliciously Simple Raisin Muffins: A Foolproof Recipe
It’s been a while since I last baked muffins! When I first started home baking, muffins were my go-to, seeming quite straightforward. However, muffins can involve quite a few steps! That’s why I decided to make my favorite raisin muffins today. The rich butter flavor combined with the sweetness of the raisins makes these a hit with everyone.
Makes 24 Muffins- 575g cake flour (low-gluten flour)
- 15g baking powder
- 575g unsalted butter (softened at room temperature)
- 200g granulated sugar
- 5g salt
- 10 large eggs (at room temperature)
- 5g vanilla extract
- 150g milk (at room temperature)
- 375g raisins
Cooking Instructions
Step 1
Before you begin, ensure your butter, milk, and eggs are all at room temperature. For the raisins, it’s best to soak them in a mixture of water and rum for enhanced flavor and texture. If rum isn’t available, simply soaking them in warm water will work. Once plumped, drain the raisins thoroughly, pressing out any excess water.
Step 2
Sift the cake flour and baking powder together three times. This aerates the dry ingredients, helping to create a lighter and more tender muffin crumb.
Step 3
In a large bowl, cream the softened butter using a whisk or electric mixer until it becomes pale and fluffy, resembling a smooth cream.
Step 4
Gradually add the sugar and salt to the creamed butter in three to four additions, continuing to whip until the mixture is well combined and creamy. This step ensures the sugar dissolves properly.
Step 5
In a separate bowl, lightly beat the eggs. Then, slowly drizzle the beaten eggs into the butter-sugar mixture while continuously mixing. It’s crucial to add the eggs gradually.
Step 6
Adding all the eggs at once can cause the mixture to curdle, separating the butter and liquid. By adding the eggs little by little, you help to create a stable emulsion, preventing a greasy or separated batter. This is key to achieving moist muffins!
Step 7
As you incorporate the eggs, you might notice a slight eggy aroma. This is the perfect time to add the vanilla extract, which will neutralize the egg smell and enhance the overall fragrance of your muffins.
Step 8
Once the eggs and vanilla are fully incorporated, stop mixing. Add the sifted dry ingredients to the bowl. Using a spatula, gently fold the dry ingredients into the wet batter using a cutting motion. Avoid overmixing, as this can develop the gluten and result in tough muffins.
Step 9
When the dry ingredients are partially incorporated, pour in the room temperature milk and mix until the batter is smooth. Finally, gently fold in the plumped raisins to distribute them evenly throughout the batter. Your muffin batter is now ready.
Step 10
Using a piping bag, fill muffin liners placed in a muffin tin about 80% full with the batter. Gently tap the filled tin on the counter to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for 25 minutes. Then, swap the position of the oven racks and bake for an additional 10 minutes. Finally, rotate the tin 180 degrees and bake for another 5 minutes to ensure even browning.
Step 11
Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.
Step 12
Positioning the muffin tin too close to the top heating element in the oven during the initial baking phase can cause the tops to brown too quickly or unevenly, affecting the final appearance.
Step 13
When baking in a two-tiered oven, the muffins that were initially on the lower rack often bake up with a more beautifully domed top compared to those on the upper rack. This is due to heat circulation differences.
Step 14
When you break open a baked muffin, you’ll see plenty of juicy raisins inside! These muffins, made after a long time, truly showcase the rich butter flavor and moist texture, creating a delightful treat. Enjoy your homemade raisin muffins!
