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cinnamon raisin muffins cooling on a cooling rack

Cinnamon Raisin Muffins (Made With Kamut Flour)

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Prep Time 15 minutes
Cook Time 20 minutes

Equipment

  • 12-cup muffin pan
  • Muffin liners or nonstick spray
  • 2 mixing bowls
  • whisk
  • spatula
  • Measuring cups and spoons

Ingredients
  

  • 1/2 cup raisins
  • 2 cups boiling water for soaking
  • 175 grams cup kamut flour around 1 1/4 cup
  • 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

Instructions
 

  • Preheat oven to 400°F. Line or grease a 12-cup muffin pan.
  • Place raisins in a bowl and cover with boiling water. Let sit 15 minutes, then drain and pat dry.
  • In a large bowl, whisk together kamut flour, baking powder, salt, cinnamon, and brown sugar.
  • In another bowl, whisk melted butter, egg, milk, and vanilla until smooth.
  • Pour wet ingredients into dry ingredients. Stir until just combined, then fold in raisins.
  • Divide batter evenly into muffin cups, filling about 3/4 full.
  • Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon and sprinkle on top of each muffin.
  • Bake 17–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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