I usually make this using a mini-muffin pan (24 muffins per pan), but you can also make it in a cupcake pan, with or without cupcake liners or in a mini-bundt pan. It will also work in an 8″ lof pan or in mini-loaf pans.
Preheat oven to 350 degrees.
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 cups AP flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cinnamon (optional)
Alternate adding dry ingredients with
1 cup buttermilk
1 cup raisins
1 cup chopped nuts (pecans or walnuts are both good)
Melt 2 tablespoons butter and use with a brush to grease pans. (Note, if you let the butter melt and mostly resolidify, it makes less of a mess and sticks better to the sides of the pans.) If using a mini-bundt pan, sprinkle a little flour in the pan after brushing it with the butter.
Fill greased pans about 3/4 full. A #60 scoop is about right for a mini-muffin pan.
They’re done when the outer edge begins to brown as it caramelizes. and a toothpick inserted in the middle comes out completely dry. (My younger son likes the mini-muffins baked to the point where there is a lot of caramelization on the surface and the sides are almost crisp, probably 20-22 minutes, but there’s a fine line between a lot of caramelization and being burnt, so watch them carefully.)
They will come out of the pan better if you dump them out quickly. (I dump them into a large sheet pan.)
This will yield around 72 mini-muffins, 18-24 cupcake-sized muffins or 12-15 mini-bundt pan muffins.