Raisin Coffeecake Muffins | Recipes

Raisin Coffeecake Muffins

(12) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

With juicy raisins and a crunchy walnut filling, these muffins are the perfect partners to your morning cup of coffee.



1/2 cup 125 mL packed brown sugar
1/3 cup 75 mL walnuts, toasted and chopped
1 tsp 5 mL cinnamon


1 egg
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1 cup 250 mL plain yogurt
3/4 cup 175 mL packed brown sugar
2 cups 500 mL Robin Hood® Nutri Flour Blend™ Tastes like White
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1/4 tsp 1 mL salt
1/2 cup 125 mL raisins


  1. Preheat oven to 400ºF (200ºC). Grease a 12 cup muffin pan or line with paper liners.
  2. Filling: Combine ingredients for filling. Reserve.
  3. Muffin: Combine egg, oil, yogurt and brown sugar. Add next 4 ingredients. Stir until just combined. Add raisins. Stir lightly until raisins are combined in batter.
  4. Spoon about 2 tbsp (30 mL) batter into each prepared muffin cup. Place 1 tbsp (15 mL) filling on top of each muffin. Top with remaining batter (about 2 tbsp/30 mL). Sprinkle remaining filling on top.
  5. Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in centre comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.


  • Toasting nuts intensifies their flavour. Place nuts on a baking sheet and bake in preheated oven (350ºF (180ºC)) for 8 to 10 minutes. Store them in the freezer and use as needed.

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