Fluffy Vanilla Raisin Muffins Recipe

This is an aromatic, simple vanilla muffin with raisins. It’s a simple cake that requires few ingredients, and you can also make it in a loaf pan. Start by soaking your raisins in hot water to soften them for more flavour. Add two cups of all-purpose flour and a teaspoon of baking powder to a mixing bowl, mix to combine, and set aside.

Put 170 grams of softened butter, 170 grams of sugar, one teaspoon of vanilla essence, and a pinch of salt in another bowl. Only add the salt if you are using unsalted butter, if you are using salted butter do not add the salt. Use an electric whisk to cream the ingredients until softened and the added ingredients are well incorporated in the butter. Add three eggs one at a time and beat well after each addition, ensuring the egg is incorporated before adding the next.

Mix well after adding the last egg. Then, add the flour mixture to the butter mixture in three additions, mixing well after each addition. After adding the last batch of flour, switch to a spatula and fold the batter until smooth with no lumps. Drain the raisins from the water and mix them with a tablespoon of flour so that they do not sink into the cake batter. Then add them to the batter and fold them until they are well distributed in the batter.

Prepare muffin pans and line them with cupcake liners. Then, distribute the batter three-quarters full in the pans and bake them in a 170C preheated oven for 30 to 40 minutes. If you are baking the cake in a loaf pan, line the pan with parchment paper, pour the batter in the pan, level the top, and bake in the 170C preheated oven for 60 to 80 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.

Remove the cupcakes/ cake from the oven once baked, let it cool, and serve. You can eat these cupcakes as a snack or serve them to your family for breakfast on the weekend.