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.
Jump to:
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.
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
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
- Soak the raisins in water
- Place all the dry ingredients (flour, baking powder and cinnamon) in a medium bowl
- Mix well
- Place butter and sugar in another, large, bowl
- Mix until fluffy, then add eggs and vanilla extract
- Mix until well combined
- Add the flour mixture and the milk
- Mix until just well combined, and no more
- Drain the raisins and add them to the batter together with orange zest and chopped almonds
- Mix just to combine
- Scoop batter into a lined muffin tin - filling the liners about ¾ of the way
- Bake for 16-20 minutes at 400°F (200°C), until golden and done
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.
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
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
German Muffins
Print RateServings: 12 muffins
Calories: 304kcal
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
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
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)
- Measuring cups (metric or US)*
- Muffin tin* or a regular oven tray
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!
Comments
No Comments