• How to Make Raisin Muffin Batter
• Preheat Oven: Start by preheating your oven to 425 ℉.
• Soak Raisins: Place raisins into a small bowl and fill it with hot water. Make sure that it covers the raisins by at least half an inch. Let the raisins soak for 10 minutes.
• Drain and Set Aside: After 10 minutes, drain the raisins, rinse them with water, and set them aside until you're ready to use them.
• Make the Muffin Batter: The next step is to prepare the muffin batter. In a large bowl, beat the eggs and sugar together for 5 minutes at high speed.
• Add Buttermilk: Once done, reduce the mixing speed to low and add the buttermilk and the activated baking soda with vinegar.
• Mix on Low: Mix the ingredients on low speed for about a minute, then add the remaining ingredients: melted butter, vanilla, and salt.
• Gradually Add Flour: Gradually add the flour to the mixture, one cup at a time. Once all the flour is incorporated, mix in the raisins. Be careful not to overmix the batter.

How to Bake Raisin Muffins

• Add Batter to Molds: Now it's time to bake the muffins. Grease metal muffin molds with melted butter and fill each mold about ¾ full with the muffin batter.
• Bake Muffins: Place the molds in the preheated oven and bake at 425 F for around 20 minutes or until the muffins are a light golden color.
• Cool the Muffins: Once the muffins are ready, remove them from the oven and let them cool in the molds for 5 minutes. After this, you can remove the muffins from the molds and allow them to cool until they are warm to the touch.
• Drench the Muffins with Powdered Sugar: This step adds a touch of sweetness to our raisin muffins. Fill a gallon-size Ziploc bag with the warm muffins, about ¾ full. Add 2 tablespoons of powdered sugar to the bag, then close it and shake the bag until all the muffins are coated with the sugar.
• Cool and Store the Muffins: Place the sugar-coated muffins on a cooling rack and allow them to cool completely. Once cooled, store the muffins in a container with the lid slightly open.