Mediterranean Almond Raisin Muffins
These Mediterranean Almond Raisin Muffins are soft, buttery, and lightly sweet with the perfect balance of crunch from almonds and natural sweetness from raisins. They’re simple to make, full of warm flavor, and ideal for breakfast, tea time, or a healthy snack. Soaked raisins keep the muffins moist while the almonds add texture and a Mediterranean touch.
Total Time: 30–35 minutes
Serves: 10–12 muffins
Ingredients
1½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened (or use vegetable oil)
¾ cup (150g) sugar
2 large eggs
½ cup (120ml) milk or yogurt
1 tsp vanilla extract
½ cup (60g) chopped almonds
½ cup (80g) raisins (soaked in warm water for 10 minutes, then drained)
Instructions
Prep the Ingredients
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease it with oil or butter.
Soak the raisins in warm water for 10 minutes, then drain and pat dry.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Stir in chopped almonds and raisins. Tossing them in the dry mix helps prevent sinking during baking.
Prepare the Wet Ingredients
In a large bowl, beat the softened butter (or oil) and sugar together until light and fluffy.
Add eggs one at a time, whisking after each addition.
Mix in vanilla extract and milk (or yogurt) until smooth.
Combine
Add the dry ingredients to the wet mixture in two parts.
Stir gently until just combined — don’t overmix, or the muffins may turn dense.
Bake
Divide the batter evenly among muffin cups, filling each about ¾ full.
Bake for 18–22 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 to cool completely.
Serve
Enjoy warm or at room temperature. These muffins pair beautifully with tea, coffee, or a drizzle of honey on top.
Tips & Variations
Soak the Raisins Properly:
Soaking raisins before adding them to the batter keeps them juicy and prevents them from drawing moisture out of the muffins while baking. You can soak them in warm water, orange juice, or even a splash of rum for extra flavor.
Don’t Overmix the Batter:
Once you add the dry ingredients to the wet mixture, stir gently until just combined. Overmixing can make the muffins dense instead of soft and fluffy.
Toast the Almonds:
Lightly toasting the chopped almonds before adding them enhances their nutty flavor and gives the muffins a richer aroma.
Use Yogurt for Moistness:
If you prefer a denser, moist texture, use Greek yogurt instead of milk. It adds a slight tang that balances the sweetness from the raisins.
Add a Mediterranean Twist:
Mix in a handful of chopped dates, figs, or orange zest along with the raisins for a more traditional Mediterranean flavor profile.
Make It Whole Grain:
Swap half of the all-purpose flour with whole wheat flour for extra fiber and a nuttier taste.
Control Sweetness:
You can reduce the sugar to ½ cup (100g) if you prefer muffins that are mildly sweet. The raisins will naturally add sweetness.
Dairy-Free Option:
Use vegetable oil or coconut oil instead of butter and plant-based milk or yogurt to make these muffins dairy-free.
Add Texture on Top:
Before baking, sprinkle a few sliced almonds or a pinch of coarse sugar on top of each muffin for a golden, slightly crunchy finish.
Storage Tip:
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds before serving.
Q&A
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, but use only half whole wheat and half all-purpose flour to keep the texture soft. 100% whole wheat may make the muffins denser.
Q: How can I make these muffins less sweet?
A: Reduce the sugar to ½ cup (100g). The raisins will still provide plenty of natural sweetness.
Q: Can I replace the butter with oil?
A: Yes. Substitute the butter with an equal amount of vegetable oil, olive oil, or melted coconut oil for a lighter, moist crumb.
Q: Are these muffins freezer-friendly?
A: Definitely. Once cooled, store them in a sealed freezer bag for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
Q: What can I use instead of raisins?
A: Chopped dried figs, dates, cranberries, or apricots work beautifully with the almonds and keep the Mediterranean flavor intact.
Nutrition
(Per Muffin, Approximate)
Calories: 230
Protein: 5g
Fat: 11g
Carbohydrates: 28g
Sugar: 14g
Fiber: 1g
Sodium: 160mg
(Values vary slightly based on ingredient brands and portion size.)
Conclusion
These Mediterranean Almond Raisin Muffins strike the perfect balance between wholesome and indulgent. The combination of buttery richness, sweet raisins, and crunchy almonds creates a muffin that’s satisfying without being overly sweet. They’re simple enough for everyday baking yet elegant enough for brunch or gifting. Whether enjoyed with coffee in the morning or as an afternoon snack, these muffins bring a cozy Mediterranean warmth to any table.