Raisin muffin “Stolichny” – sweet favorite of Soviet children

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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. The muffins with raisins are perfect for dessert after dinner or snacking in between during the week, as well as for a celebration, for example at Christmas. You can find a detailed recipe for the raisin muffin “Stolichny” with exact quantities and step-by-step instructions here at the very bottom.

The little brother of the cake “Stolichny”

“Stolichny” was available in the former Soviet Union in the form of loaf cake and in the form of muffins. I have already shown you how to make the loaf cake in the post Raisin cake “Stolichny” – the sweet original from the Soviet Union. Just like the cake, the small muffins consist of the dough with raisins and also taste heavenly delicious. Not without reason, the pastry was so sought after by children and adults in the Soviet era. By the way, the word “stolichny” translated from Russian means “metropolitan”.

The most tender muffins in the world

The raisin muffin “Stolichny” is made with the most tender dough imaginable. After each bite, it immediately melts in your mouth. But not only soft, but at the same time very moist and buttery taste the raisin muffins. And what’s more, they are incredibly aromatic.

Lightning-fast muffins with raisins

You can make these raisin muffins very quickly. So they are ideal for an unexpected visit. Even during the week after work you can whip them up for your loved ones in no time. The batter is ready in about 15 minutes. Then you have to bake the muffins with raisins in the oven for about 20 minutes. And they are ready to serve.

For all lovers of raisin pastry

You like sweet pastries with raisins? Then this recipe is just right for you! Because the muffin “Stolichny” contains a lot of raisins, so you will definitely get enough of then. They combine perfectly with the tender dough and together create an irresistibly delicious taste experience. And because people like to bake with raisins at Christmas, the raisin muffins also pass for Christmas pastry.

The Russian raisin muffins are

• very tender,
• soft,
• buttery,
• moist,
• aromatic,
• heavenly delicious,
• easy and quick to make with ordinary ingredients,
• long shelf life,
• ideal for dessert during the week, at the weekend or for a party,
• classic of the former Soviet cuisine.

Russian raisin muffin recipe

You can whip up the Russian raisin muffins in no time at all. The recipe is very easy and uses only a few common ingredients. Here you can get a rough idea of how the making works and what you need for it. The exact quantities and step-by-step instructions, according to which you can make the raisin muffin “Stolichny” yourself, you can find here below in the box recipe.

To make the muffins with raisins, you just need to mix all the ingredients to the batter, divide the batter among the muffin baking cups and put them in the oven to bake. For the batter you need raisins, then softened butter, eggs, fine sugar, flour, baking powder, vanilla and a pinch of salt. First, beat butter with sugar, vanilla and salt until fluffy and creamy. Then add eggs one by one, beating each time until homogeneous. Now stir in the raisins. Finally, add flour with baking powder and mix very briefly to form a viscous dough. Then fill the muffin cups with the batter and bake the muffins. And they are ready!

How to make the raisin muffin “Stolichny”: tips and tricks

• The ratio of the amounts of ingredients in the recipe makes the original taste of the Russian raisin muffins. Therefore, I recommend you to weigh all the ingredients exactly.
• Use fine sugar for the raisin muffin recipe, as it dissolves faster when whipped. Alternatively, you can replace sugar with powdered sugar.
• Eggs need to be room warm to combine well with softened butter. Also, the sugar will dissolve more quickly when whipped.
• Beat the egg-butter-sugar mixture until the sugar dissolves. You can check this by rubbing a small amount of the mixture between two fingers. If you don’t feel any crystals when rubbing, the sugar has dissolved.
• Do not stir the dough too long after adding flour, but only briefly until it has a homogeneous consistency. Otherwise, the raisin muffins might taste rubbery and dry after baking.
• It’s best to add flour with baking powder to the other ingredients through a sieve, so that no lumps form in the batter and you don’t have to stir it too long.
• Be sure to grease and flour the muffin cups thoroughly if you are not using a silicone baking pan, so that you can easily remove the raisin muffins from the cups after baking. Alternatively, you can line the baking cups with muffin paper baking cups.
• Use a toothpick to check if the raisin muffins are baked. To do this, insert a toothpick briefly into the center of one of the muffins and see if it comes out almost clean. If the toothpick remains smeared in raw batter, you still need to bake the muffins. If only a few moist crumbs remain on the toothpick, the raisin muffins are done.
• Depending on the size of the muffin baking cups, the baking time given in the recipe may vary.
• Store the muffins with raisins in an airtight container in a cool place. Just like the cake “Stolichny” they stay fresh and delicious for a very long time. You can enjoy them up to about 2 weeks.

Did you make the raisin muffin “Stolichny” according to this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the muffins with raisins.

Fancy more delicious muffins? Try also:

• Banana muffins – quick recipe for fluffy muffins with bananas