These Finnish muffins have been part of my childhood for as long as I can remember. Unlike many modern muffin recipes, they are intentionally a little more compact, with a fine, even crumb. The outside turns lightly golden with a delicate firmness, while the inside stays wonderfully moist. As they bake, the raisins caramelise slightly, creating little bursts of sweetness. It’s exactly this unique texture that still makes them my favourite muffins today.
At a glance
🕒 Prep time: 15 minutes
🔥 Oven: 15–20 minutes
👩🏼🍳 Difficulty: easy
Ingredients (makes 24 muffins)
- 250 g vegan margarine (room temperature)
- 250 g sugar
- Egg replacer for 3 eggs (e.g. MyEy)
- 300 g all-purpose flour
- 2 tsp baking powder
- 200 g raisins
Instructions
- Preheat the oven to 200 °C fan (approximately 400 °F).
- Using a hand mixer, beat the margarine and sugar together in a large bowl for several minutes until pale and creamy.
- Add the prepared egg replacer and mix briefly until fully combined.
- Mix the flour and baking powder together. Add them to the margarine mixture and stir only until everything is just combined.
- Finally, gently fold the raisins into the batter.
- Divide the batter evenly between the muffin cases using a spoon. If using metal muffin tins, lightly grease them with margarine and dust them with breadcrumbs so the muffins release easily after baking. The batter doesn’t need to be smoothed out. Its uneven surface will level out naturally during baking.
- Bake for 15–20 minutes, or until the muffins are beautifully golden.
Serving suggestion
These muffins are just as delicious warm from the oven as they are completely cooled. They pair perfectly with a cup of coffee or tea and also make a great snack to take on the go.
Tip
Stored in an airtight container, the muffins stay fresh and moist for about 4–5 days. To be honest, they rarely last until the second day in our house.