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    Home » Breakfast

    German Muffins with Raisins & Almonds

    By Emmeline Kemperyd on May 17, 2022, updated March 27, 2023 - Leave a Comment

    Total time: 28 minutes minutes
    Prep time: 10 minutes minutes
    5 from 6 votes
    Jump to Recipe

    Make delicious German Muffins with Raisins & Almonds in under 30 minutes. This easy muffin recipe is a great dessert as they are or topped with orange glaze, or topped with butter for breakfast or a snack.

    a german muffin
    Jump to:
    • Why you will love this recipe
    • What you need to make them
    • How to make German Muffins
    • Tips & tricks
    • Recipe FAQ
    • More quick and easy muffin recipes
    • Recipe
    • Reviews

    I love a good muffin any time of day. This version is a perfect treat for breakfast, Fika, dessert, or whenever - just like my Lemon Poppy Seed Muffins.

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    Why you will love this recipe

    • It's quick and all done in under 30 minutes
    • Super easy with a few simple steps
    • They are delicious, moist and flavor packed
    • A less sweet treat that can be both dessert and breakfast
    • Made with pantry staple ingredients

    What you need to make them

    ingredients for german muffins

    Ingredient notes & substitutions

    • Butter - I always use salted butter but you can use unsalted as well. If you do, add a pinch of salt.
    • Flour - I use all-purpose flour
    • Milk - low fat, full fat and anything in between works great
    • Vanilla extract can be swapped for vanilla powder or vanilla sugar
    • Raisins: I soak them in water first to avoid them soaking up to much moisture from the muffins
    • Rum can be added with the eggs and vanilla extract - 1 tablespoon is a good amount for 12 muffins. This is a common addition for German Muffins.

    How to make German Muffins

    collage showing how to make german muffins
    1. Soak the raisins in water
    2. Place all the dry ingredients (flour, baking powder and cinnamon) in a medium bowl
    3. Mix well
    4. Place butter and sugar in another, large, bowl
    collage showing how to make german muffins
    1. Mix until fluffy, then add eggs and vanilla extract
    2. Mix until well combined
    3. Add the flour mixture and the milk
    4. Mix until just well combined, and no more
    collage showing how to make german muffins
    1. Drain the raisins and add them to the batter together with orange zest and chopped almonds
    2. Mix just to combine
    3. Scoop batter into a lined muffin tin - filling the liners about ¾ of the way
    4. Bake for 16-20 minutes at 400°F (200°C), until golden and done
    german muffins in a muffin tin

    Tips & tricks

    • Soak the raisins first or the muffins might end up dry
    • Don't chop the almonds too small or use ground almonds - you want almond pieces, not almond flour
    • Serve German Muffins for dessert as they are or topped with orange glaze
    • Serve German Muffins for breakfast warm and topped with butter
    • Store muffins in plastic bags in room temperature for up to 5 days
    • Freeze muffins in plastic bags for up to 3 months
    • Store in plastic bags when almost entirely cooled to retain as much moisture as possible
    • Reheat muffins in the microwave covered with a damp paper towel. If frozen, heat in 30 second increments, and otherwise 10 second increments.
    a german muffin in a muffin tin

    Recipe FAQ

    What is a German Muffin?

    German muffins are a bit less sweet and a bit denser than other muffins. They often have chopped nuts and dried fruit, and sometimes even a little bit of rum.

    How do you make muffins moist?

    There are three secrets to making really moist muffins:

    1. Use room temperature ingredients - especially, do not use melted butter
    2. Do not overmix the batter after adding flour - mix butter, sugar and eggs fluffy first, and then just mix to combine
    3. Bake until just done - the most common reason for dry muffins is that they are overcooked

    german muffins served in three different ways

    More quick and easy muffin recipes

    • Vanilla Muffins
    • Cinnamon Muffins
    • Cinnamon Apple Muffins
    • Double Chocolate Chip Muffins
    • Raspberry White Chocolate Muffins

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    a german muffin in a muffin tin

    German Muffins

    5 from 6 votes
    Print Rate
    Course: Breakfast, Dessert
    Cuisine: German
    Diet: Vegetarian
    Servings: 12 muffins
    Calories: 304kcal
    Prep time: 10 minutes mins
    Cook time: 18 minutes mins
    Total time: 28 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 1 cup salted butter room temperature, cut in pieces
    • ½ cup sugar
    • 2 eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • 2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 cup milk room temperature
    • ½ cup raisins soaked in water
    • ¼ cup chopped almonds
    • 2 tablespoon orange zest
    US Customary - Metric

    Instructions

    • Preheat oven to 400°F (200°C).
    • Place butter and sugar in a large mixing bowl and mix until fluffy.
      1 cup salted butter, ½ cup sugar
    • Add eggs and vanilla extract. Mix until well combined.
      2 eggs, 1 teaspoon vanilla extract
    • In a separate bowl, mix together flour, baking powder and cinnamon. Add to the batter together with the milk. Mix until well combined, but do not overmix.
      2 cups flour, 2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 cup milk
    • Drain the raisins and add to the batter together with chopped almonds and orange zest. Mix to combine.
      ½ cup raisins, ¼ cup chopped almonds, 2 tablespoon orange zest
    • Scoop into lined muffin tin, filling the liners about ¾ of the way.
    • Bake in the middle of the oven for 16-20 minutes. They are done when a tooth pick or cake tester inserted into the middle muffin comes out dry.
    • Serve as they are, with orange glaze, or cut them in half and top with butter.

    Equipment (may contain affiliate links)

    • Mixing bowls*
    • Measuring cups (metric or US)*
    • Measuring spoons*
    • Muffin tin* or a regular oven tray
    • 12 muffin liners*

    Notes

    Ingredient notes & substitutions

    • Butter - I always use salted butter but you can use unsalted as well. If you do, add a pinch of salt.
    • Flour - I use all-purpose flour
    • Milk - low fat, full fat and anything in between works great
    • Vanilla extract can be swapped for vanilla powder or vanilla sugar
    • Raisins: I soak them in water first to avoid them soaking up to much moisture from the muffins
    • Rum can be added with the eggs and vanilla extract - 1 tablespoon is a good amount for 12 muffins
     

    Tips & tricks

    • Soak the raisins first or the muffins might end up dry
    • Don't chop the almonds too small or use ground almonds - you want almond pieces, not almond flour
    • Serve them for dessert as they are or topped with orange glaze
    • Serve them for breakfast or a snack warm and topped with butter
    • Store muffins in plastic bags in room temperature for up to 5 days
    • Freeze muffins in plastic bags for up to 3 months
    • Store in plastic bags when almost entirely cooled to retain as much moisture as possible
    • Reheat muffins in the microwave covered with a damp paper towel. If frozen, heat in 30 second increments, and otherwise 10 second increments.

    Nutrition

    Calories: 304kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 143mg | Potassium: 210mg | Fiber: 2g | Sugar: 10g | Vitamin A: 550IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

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