Raisin muffin "Stolichny" (Russian raisin muffins)
Heavenly tender, buttery, moist, soft and so delicious taste the Russian raisin muffins, which originated in the Soviet era. They are very quick and easy to make using this recipe. The muffins with raisins are perfect both for dessert after dinner or snacking in between during the week and for a celebration, for example at Christmas.
Servings 15 muffins
- 175 g raisins
- 175 g butter (room temperature)
- 175 g sugar fine
- 3 eggs (room temperature)
- 240 g flour
- 4 g baking powder
- 1 pinch of salt
- butter to grease the baking cups
- flour for dusting the baking cups
Grease the muffin baking cups with butter and dust with flour, tapping off the excess flour.
Beat softened butter, sugar, vanilla and salt for about 4 - 5 minutes until fluffy and creamy.
Add eggs one at a time, beating each time until homogeneous. Then whip the mixture until the sugar has completely dissolved.
Add raisins and mix it until the raisins are evenly distributed in the mass.
Add flour with baking powder and mix briskly and briefly to form a thick batter.
Fill the muffin baking cups about 2/3 full with the batter and bake the raisin muffins in a preheated oven at 180 °C top and bottom heat for about 20 minutes. Let them cool down and dust them with powdered sugar.
- The ratio of the ingredient amounts makes the original taste of Russian raisin muffins. I recommend weighing out all the ingredients accurately.
- The egg-butter-sugar mixture should be beaten until the sugar dissolves. You can check this by rubbing a small amount of the mixture between two fingers.
- In no case stir the dough too long after adding flour, but only briefly until it reaches a homogeneous consistency.
- Use a toothpick to check if the raisin muffins are baked.
- Depending on the size of the muffin baking cups, the baking time given in the recipe may vary.
- Note the detailed tips and tricks for making the Russian raisin muffins at the top of the post.