Irish Raisin Muffins

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Photo by stu_spivack

Don’t wait for St. Patrick’s Day to make these Irish Raisin Muffins. Substitute blueberries or dried cranberries instead of the raisins. Whatever you decide to use, they make the perfect breakfast muffin.

Ingredients

1 C + 2 Tbsp flour
1/4 C + 1 t sugar, divided
1 t baking powder
1/4 t baking soda
1/4 t salt
1/2 C sour cream
2 T of vegetable oil
2 T egg, beaten
1/3 C raisins

Instructions

Pre-heat oven to 400 F.

Mix flour and 1/4 cup sugar in a mixing bowl.

Add baking powder, soda and salt and blend well.

Toss in the until thoroughly blended.

Using another bowl, whisk sour cream, oil and egg together until they are smooth.

Stir sour cream mixture into the flour mixture and blend until the dry ingredients are moistened.

Fold in raisins and blend well.

Line a muffin tin with six paper liners.

Fill each muffin cup half full of the batter. (You can use an ice cream scoop for this step.)

Sprinkle the tops with remaining sugar.

Bake until a toothpick inserted in the center comes out clean, about 15 minutes.

Cool for 5 minutes in the pan, then remove and finish cooling on a rack.

Serves 6.

Print Recipe

Irish Raisin Muffins

Don’t wait for St. Patrick’s Day to make these Irish Raisin Muffins. Substitute blueberries or dried cranberries instead of the raisins. Whatever you decide to use, they make the perfect breakfast muffin.
Servings: 6

Ingredients

  • 1 C + 2 Tbsp flour
  • 1/4 C + 1 t sugar divided
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/2 C sour cream
  • 2 T of vegetable oil
  • 2 T egg beaten
  • 1/3 C raisins

Instructions

  • Pre-heat oven to 400 F.
  • Mix flour and 1/4 cup sugar in a mixing bowl.
  • Add baking powder, soda and salt and blend well.
  • Toss in the until thoroughly blended.
  • Using another bowl, whisk sour cream, oil and egg together until they are smooth.
  • Stir sour cream mixture into the flour mixture and blend until the dry ingredients are moistened.
  • Fold in raisins and blend well.
  • Line a muffin tin with six paper liners.
  • Fill each muffin cup half full of the batter. (You can use an ice cream scoop for this step.)
  • Sprinkle the tops with remaining sugar.
  • Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
  • Cool for 5 minutes in the pan, then remove and finish cooling on a rack.