Super Moist Butter Raisin Cupcakes - Raisin Muffins Recipe

Quick and easy to make, the crunch of the muffin tops with raisins. these really made me happy. I love a good muffin that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 7-8 muffins, twice to make 14-16 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!

Love,
Josephine

Makes 7-8 muffins
Ingredients
• 2 large, 120g eggs
• 50g, 3 tbsp granulated or light demerare sugar, optional 
• 120g, 12 tbsp sifted plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 60g fresh milk
• 60g melted butter
• a pinch of sea salt
• 120g flame raisins
• 1 tbsp honey

Method:
1) Soaked flame raisins in hot water, drain and add tablespoon honey and stir well.

2) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add  raisins into the batter and remaining sprinkle on top.

3) Spoon the muffin mixture into paper cases. Bake in no preheated oven 150°C for 20 minutes, sit in the oven for 5 minutes, Do not over bake, if not your cake will turn out dry. So make sure you're keeping an eye on the cake. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.

Helpful Tips:
1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
2) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
3) If lower the oven temperature to 130°C /100°C and bake for 20 minutes, the muffins seem generally less brown.
4) Do not use expired and old baking powder. 
5) If you use too little baking powder and they won't rise enough, use too much and they will rise quickly and then collapse. my suggestion is before baking, you can rest it for 5-15 minutes and let the rise that makes them EXTRA fluffy. 

Recipe Source: Josephine's Recipes