These muffins combine the tropical sweetness of kiwi with the chewy texture of raisins, creating a delightful treat perfect for any time of the day.
Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, allspice, and salt.
Whisking the dry ingredients helps to evenly distribute the spices and leavening agents.
In another bowl, beat the egg, milk, and melted butter until well combined.
Ensure the butter is not too hot to prevent cooking the egg.
Peel and dice the kiwi into small pieces, then gently fold them along with the raisins into the wet mixture.
Cut the kiwi into evenly sized pieces for consistent texture in the muffins.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 15-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
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