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Buttermilk Muffins with Raisins

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Buttermilk Muffins with Raisins

These golden beauties are one of the favorite signature tastes of not only our family’s but in my own childhood as well. It was my mom’s recipe that was passed down to us.

Being fairly new residents in a new country and culture came with its challenges. In the beginning, I remember that no matter where you went or what you faced that day, coming home to the delicious aroma and taste of this wonderful treat was the epitome of a taste of home! The stresses of the day seemed to just fall away in the comfort of mom’s kitchen and company. You automatically relaxed and breathed easier. Mmm…such a sweet memory and feeling! That’s just how these muffins taste. This sweet comfort food is heavenly with a glass of milk, coffee, or tea.

Feel free to skip the sweeteners in your cup, because the sweetness of the muffins compensates nicely. You may choose to substitute or add to the batter a variety of other things to your preference to make it even better.

I’ve made them with frozen blueberries, dried cranberries, poppy seed, brown raisins or other dried fruits or nuts. As you can see these simple muffins can have a variety of different wonderful flavors. Bake your own home sweet home!

Ingredients:

5 large – eggs (room temperature)
2 cups – sugar
2 cups – buttermilk
1 tbsp. – baking soda
3 tsp. – vinegar
2 sticks – butter (melted and cooled)
4 cups – flour
2 cups – yellow raisins
1/4 cup -powdered sugar (for dusting the top of muffins)

Buttermilk Muffins with Raisins

Prepare First:

1. Place 2 sticks of butter in a small bowl and melt them in the microwave for 1 minute. Set aside and let it cool. Buttermilk Muffins with Raisins

2. Place raisins in a small bowl and add 2 cups of boiling water. Let them soak for 10 minutes for cleansing. Drain and rinse raisins. Set aside in a strainer to allow excess water to drain.

Buttermilk Muffins with Raisins

Batter Instructions:

1. Preheat oven to 400 F. In the electric mixer bowl add eggs, sugar and mix on high speed for 10 minutes. Reduce speed to low and pour in 2 cups of buttermilk. Mix on medium speed for 2 minutes. Then add baking soda activated with vinegar. Mix for another minute, and then add melted and cooled butter.

Buttermilk Muffins with Raisins

2. Add flour, one cup at a time, and continue mixing on low until all the flour is well incorporated. Add raisins and mix it on low for 1 minute, or until raisins are well mixed in.

Buttermilk Muffins with Raisins

Prep & Fill Muffin Molds:
In a bittersweet moment, my sisters and I split these muffin molds after our mom passed away. They’re unique, but you may get something similar at Bed Bath and Beyond.

1. Preheat the oven to 400 F. Place 2 tbsp. of butter in a cup. Melt it in the microwave for 30 seconds and grease the molds with melted butter. Divide batter between the molds, filling them 3/4 full. Place them on a small pizza pan and bake (one batch at a time) for 35-40 minutes at 400 F, or until an inserted toothpick comes out clean.

Buttermilk Muffins with Raisins

2. Remove from the oven and let them cool for 5 minutes before removing the muffins from the molds. Let them cool completely before dusting with powdered sugar.

Buttermilk Muffins with Raisins

3. Enjoy with a cold cup of milk or a hot cup of coffee! 🙂

4.5 from 2 votes
Buttermilk Muffins with Raisins
Print
Buttermilk Muffins with Raisins
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Course: Dessert, Muffins
Servings: 30 muffins
Author: Valya at Valya's Taste of Home
Ingredients
  • 5 large - eggs room temperature
  • 2 cups - sugar
  • 2 cups - buttermilk
  • 1 tbsp. - baking soda
  • 3 tsp. - vinegar
  • 2 sticks - butter melted and cooled
  • 4 cups - flour
  • 2 cups - yellow raisins
  • 1/4 cup -powdered sugar for dusting the top of muffins
Instructions
  1. Prepare First:
  2. Place 2 sticks of butter in a small bowl and melt them in the microwave for 1 minute. Set aside and let it cool.
  3. Place raisins in a small bowl and add 2 cups of boiling water. Let them soak for 10 minutes for cleansing. Drain and rinse raisins. Set aside in a strainer to allow excess water to drain.
  4. Batter Instructions:
  5. Preheat oven to 400 F. In the electric mixer bowl add eggs, sugar and mix on high speed for 10 minutes. Reduce speed to low and pour in 2 cups of buttermilk. Mix on medium speed for 2 minutes. Then add baking soda activated with vinegar. Mix for another minute, and then add melted and cooled butter.
  6. Add flour, one cup at a time, and continue mixing on low until all the flour is well incorporated. Add raisins and mix it on low for 1 minute, or until raisins are well mixed in.
  7. Prep & Fill Muffin Molds:
  8. In a bittersweet moment, my sisters and I split these muffin molds after our mom passed away. They're unique, but you may get something similar at Bed Bath and Beyond.
  9. Preheat the oven to 400 F. Place 2 tbsp. of butter in a cup. Melt it in the microwave for 30 seconds and grease the molds with melted butter. Divide batter between the molds, filling them 3/4 full. Place them on a small pizza pan and bake (one batch at a time) for 35-40 minutes at 400 F, or until an inserted toothpick comes out clean.
  10. Remove from the oven and let them cool for 5 minutes before removing the muffins from the molds. Let them cool completely before dusting with powdered sugar.
  11. Enjoy with a cold cup of milk or a hot cup of coffee! 🙂

Buttermilk Muffins with Raisins

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Kitchen items I used in making this recipe:

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Comments

  3. Tzivia

    Wow these look really way good and sooooo yummmm can I sub with butter or maybe peanut oil not a margarine fan and would these muffins go well with choco chips and poppy seeds wanna grab 1 right now and have a 2 cuppa tea luv

    Reply

  4. Tzivia

    Oh really that’s great to know love poppy seeds and maybe strawberries allergic to blueberries miss eating those lots anytime my pleasure darlin happy cooking and baking cheers

    Reply

  5. Alla

    Valya, thank you so much! These bring back so many memories from my childhood as well. My mom made these all the time! This is my new favorite keksi recipe 🙂 Blessings to you and your family!

    Reply

  7. Tatiana

    Hello, Valya. Thank you for the recipe for these delicious muffins. I would like to say that I used a regular cupcake sized pan, and the baking time DEFINITELY needs to be adjusted. If I had not looked into the oven 12 minutes in, they would have been scorched. I would probably glance in the oven 10 minutes in and they would probably be ready. At 12 minutes, they were definitely done but too brown for my liking. I will be trying this recipe again because they are very delicious. Thank you for sharing!

    Reply

    • Tatiana

      I am sorry, I did my math wrong (I was thinking I set my timer for 30 minutes, not 35). I checked them 18 minutes in. I would probably check after 15 minutes of them being in the oven, and they would probably be done or almost done. Sorry about that.

      Reply

      • valya'stasteofhome.com

        After reading your first comment, I didn’t agree with baking time, even though you were baking them in the muffin pan, it’s not enough time for the batter to bake that has butter milk ingredient. But since you corrected your comment it makes more sense now. Do your best adjusting baking time, since muffin pan is more exposed to heat, not like metal molds placed onto baking pan. Plus, muffin pan molds hold 1/4 less batter than the one I used. I’m glad you liked the recipe. These things don’t stay for long at our house, they are that good! Thanks for comments Tatiana:)

        Reply

  8. E.B.

    I made a muffin mix by using powdered buttermilk (1/4 c mix, 1 cup water)and chia as an egg replacement (I find eggs create a drier product and there are some allergies in the family).

    So the mix is:
    2 c sugar
    1/2 c powdered buttermilk (I would use a little less)
    1 T baking soda
    1 T chia seeds (ground or whole)
    1/2 t salt (my addition)

    Then, to cook,

    Melt 2 T butter in microwavable bowl
    Mix in 1/2 c mixture
    Add 1 T vinegar or lemon juice to activate the baking soda
    Add 1/2 c water and allow 5 minutes so the chia seeds soak
    Add 1 cup flour and
    Add up to 1/2 c fruit, nuts, poppyseeds, raisins, frozen cranberries etc.

    Bake 400 degrees for 30 minutes.
    Makes 6 or 7

    They are probably not as good but I dont use buttermilk enough to buy a quart and it is fun to have the mix available and to add different fruits.

    Reply

    • www.valyastasteofhome.com

      I’m sure your recipe tasted just fine. Thank you for taking the time to write out your recreated recipe. This gives people the opportunity to try it out your way. Appreciate you sharing your experience with me. Have a blessed day! 🙂

      Reply

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