Cinnamon, Raisin and Nut Muffins
12 servings
35 minutes
Muffins with cinnamon, raisins, and nuts are a refined delicacy of French cuisine that combines the warm spicy notes of cinnamon with the natural sweetness of raisins and crunchy nuts. Their origin traces back to European baking traditions where muffins served as a convenient and hearty alternative to bread. These muffins have a soft and moist texture enriched with the aromas of butter and vanilla sugar, making them perfect for a cozy tea time. Raisins add gentle sweetness while peanuts provide a pleasant contrast in texture. They are great for breakfast or a light snack with a cup of coffee. Easy to prepare, they fill the kitchen with warmth and aroma, creating an atmosphere of home comfort. Each bite reveals a harmonious blend of flavors, making these muffins a true gastronomic delight.
1
Combine flour, baking powder (or soda), salt, and cinnamon in one container. Mix everything.
- Wheat flour: 300 g
- Baking powder (raising agent): 2 teaspoons
- Salt: to taste
- Ground cinnamon: 1.5 tablespoon
2
Melt the butter, add sugar and vanilla sugar, add eggs one by one, and whisk or mix until a grainy syrup state. Pour in the milk and mix thoroughly.
- Butter: 110 g
- Sugar: 250 g
- Vanilla sugar: 2 teaspoons
- Chicken egg: 2 pieces
- Milk: 130 ml
3
Pour the prepared mixture into the flour and, stirring slowly, knead the dough to a consistency similar to overcooked semolina porridge - quite thick and dense.
- Wheat flour: 300 g
4
Crush the peanuts in a coffee grinder or blender. Rinse the raisins thoroughly and let them soften in warm water for 5-10 minutes.
- Peanuts: 50 g
- Raisins: 95 g
5
Mix raisins and peanuts into the dough, trying to distribute them evenly.
- Peanuts: 50 g
- Raisins: 95 g
6
Preheat the oven to 200 degrees, take a silicone muffin mold, fill it 2/3 with batter. Bake in the oven for 20-25 minutes.
