Cinnamon Raisin Muffins (with Honey)

Garrison Wayne


Muffins, in general have morphed in to behemoths. They are too large, too sweet, too caloric,..and simply put,...too much. If you look at vintage recipes for muffins (circa 1940's), you will find that muffins were only slightly sweet and were not overloaded with fat. The additions were simple; so was the preparation. The size was standard, there were no giant muffin tins. This recipe for Cinnamon Raisin Muffins is in the spirit of the early muffin. It has a cake-like texture and the subtle warmth of cinnamon. The raisins are complimentary to the cinnamon and the honey keeps them moist. Enjoy.

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20 Min
20 Min


2 1/4 c
self rising flour
1/3 c
1 1/2 tsp
1/4 c
raisins, moist, preferably soaked in juice or rum
1 large
egg, beaten
2/3 c
1/3 c
cooking oil
1/4 c
1 tsp
vanilla extract


1Preheat oven to 375 degrees.
2Grease a regular sized 12 muffin tin.
3In a large bowl, measure the flour, sugar and cinnamon. Mix well with a fork.
4Measure the raisins and set aside.
5In a separate bowl, measure all the remaining ingredients and mix well.
6Add the raisins and liquid ingredients to the bowl with the dry ingredients and mix with a rubber spatula/spoon just until mixed. Do not over mix.
7Fill the 12 muffin cups half full. Make sure the batter is evenly portioned.
8Bake at 375 degrees for about 18 minutes. Test with a pick.
9Remove from the oven a cool in the pan on a rack for several minutes, then remove from pan and continue cooling on the rack. Use a knife to assist in the release. Serve warm with butter. Jam or honey are optional.