Cinnamon Raisin Muffins (Made with Kamut Flour)

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Cinnamon raisin muffins are one of the coziest treats you can bake at home. They’re soft, moist, and topped with a crunchy cinnamon sugar layer that makes them taste just like something from a bakery. If you love cinnamon raisin bread, this recipe will quickly become one of your favorites.

Made with nutty kamut flour, these muffins have a rich flavor and a golden color that sets them apart. If this is your first time baking with kamut flour, you’ll find it works much like regular flour but gives your muffins an extra hearty feel.

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Why You’ll Love These Cinnamon Raisin Muffins

• Warm and sweet flavor with plump raisins and cinnamon.
• Simple enough for a first time baker.
• A great make-ahead snack that saves you a lot of time on busy mornings.
• Crunchy topping that feels like a treat from your favorite café.

Why I Love Kamut Flour

Kamut flour is one of my favorite (and was also my first) ancient grains to bake with because it brings such a unique flavor and texture to recipes. Originating from an heirloom variety of wheat first cultivated in the Middle East many years ago, kamut has a naturally nutty, buttery taste and a golden color that makes baked goods stand out.

It’s also easier to digest for many people compared to modern wheat and is packed with protein, fiber, and essential minerals like selenium and magnesium. Using kamut flour in muffins, bread, or even pancakes adds not just great flavor but also a wholesome boost of nutrition.

Ingredients You’ll Need for These Cinnamon Raisin Muffins

• 1/2 cup raisins
• 2 cups boiling water (to soak raisins)
• 175 grams (1 1/4 cup) kamut flour (if you’re milling your own grains measure the grains prior to grinding them)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup brown sugar
• 1/2 cup melted butter (cooled to room temperature)
• 1 large egg
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar + 1 teaspoon cinnamon (for topping)

How to Make These Cinnamon Raisin Muffins

Preheat and Prep

Set your oven to 400°F and place a rack in the center. Line a 12-cup muffin pan with paper liners or grease each cup well.

Plump the Raisins

Add 1/2 cup raisins to a heatproof bowl. Pour 2 cups boiling water over them and let sit 15 minutes. Drain very well and pat dry with a paper towel so extra water doesn’t thin the batter. Set aside.

Measure and Whisk the Dry Ingredients

In a large mixing bowl, add 175 g (1 1/4 cup) kamut flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 3/4 cup brown sugar. Whisk 30–60 seconds to break up clumps and evenly distribute the baking powder and spices. This also aerates the flour for lighter muffins.

Mix the Wet Ingredients

In a separate bowl, whisk together 1/2 cup melted butter (cooled to room temperature), 1 large egg, 3/4 cup milk, and 1 teaspoon vanilla extract until smooth. Cooling the butter helps keep the egg from curdling.

Combine Wet and Dry

Make a well in the dry ingredients. Pour the wet mixture into the well and fold with a spatula until you no longer see dry streaks. The batter should be thick but scoopable—some small lumps are fine.

Fold in the Raisins

Add the drained raisins and fold gently just until they’re evenly dispersed. Overmixing can make muffins tough.

Optional: Rest for Taller Domes

Let the batter rest 5 minutes. This gives the flour time to hydrate and can improve the rise—handy if it’s your first time baking with kamut flour.

Portion The Batter

Divide the batter among the 12 muffin cups, about 3/4 full. A 1/4-cup scoop makes this easy and helps the muffins bake evenly.

Make the Crunchy Topping

Stir together 2 tablespoons brown sugar and 1 teaspoon cinnamon. Sprinkle the mixture evenly over the batter for that bakery-style crunch reminiscent of cinnamon raisin bread.

Bake

Bake at 400°F for 17–20 minutes. If your oven bakes unevenly, rotate the pan after about 12 minutes. The muffins are done when the tops are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Let the muffins cool in the pan for 5 minutes to set the crumb, then transfer to a wire rack to cool another 15–20 minutes. Enjoy warm or at room temperature.

Store And Reheat

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze up to 2 months. To refresh, warm in a 300°F oven for 6–8 minutes.

Tips for the Best Muffins

• Always let melted butter cool to room temperature before mixing. This helps prevent scrambled eggs in your batter.
• Greasy or sunken tops: butter may have been too hot; cool to room temperature next time.
• Flat muffins: make sure the oven was fully preheated before baking
• Don’t overmix once you add the wet ingredients. Folding gently keeps the muffins light and fluffy.
• If you love cinnamon raisin bread, try doubling the topping mixture for an even sweeter crunch.

Conclusion

If you’ve been looking for a quick and easy muffin recipe that doesn’t take a lot of time, these cinnamon raisin muffins made with kamut flour are a must-try. They’re simple enough for a first time baker, and they taste like a warm, homemade version of cinnamon raisin bread.

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