Prep 20 mins
Cook 20 mins
A simple muffin with golden raisins. Personally, I would add cinnamon to the topping and leave out the raisins. Some nuts would be a nice addition too. From Everyday Food
- 6 tablespoons unsalted butter, room temperature, plus more
- unsalted butter, for pan
- 1⁄2 cup packed light-brown sugar
- 2 cups all-purpose flour (spooned and leveled)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup granulated sugar
- 2 large eggs
- 3⁄4 cup low-fat buttermilk
- 3⁄4 cup golden raisin
- Preheat oven to 350°F and butter a 12-cup standard muffin tin.
- In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
- In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt.
- In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy.
- Add eggs one at a time; beat after each addition until combined.
- Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined.
- Fold in raisins.
- Divide batter equally into tin; top with brown-sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Let stand 5 minutes before lifting muffins out onto a cooling rack.
- Serve warm or at room temperature.
Wow! These were delicious!!! Bringing them to the office because I will eat them all :)!! Made as is! Thanks Sharlene!