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Candy Bar Muffins

Carrie @ poet in the pantry
4.67 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Servings 16


  • 1 cup raisins + hot water
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup 8 Tablespoons cold unsalted butter, cut in cubes
  • 1 cup heavy cream
  • 1 large egg
  • 1 1/2 teaspoons vanilla bean paste
  • 1/2 cup milk chocolate chips
  • 1/2 cup roasted peanuts unsalted


  • Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper liners for 16 muffins, or grease lightly, and set aside.
  • In a small bowl, cover the raisins with hot water and set aside.
  • In a large bowl, whisk the flours, baking powder, and sugar.
  • Cut in the butter with a fork or pastry blender until there are pea-sized crumbs.
  • In another bowl, whip the cream, egg, and vanilla.
  • Dump the wet ingredients into the dry and mix by hand until just incorporated.
  • Strain the raisins. Gently fold in the raisins, chocolate chips, and peanuts into the batter.
  • Using a large cookie scoop, fill prepared muffin tin cups 3/4 of the way.
  • Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.


Muffins can be frozen, if you don’t think you’ll eat all of them in a couple of days.