Step 1

Let 1/2 cup whole milk, 2 tablespoons unsalted butter, and 1 large egg sit at room temperature until the butter is softened, about 30 minutes. Meanwhile, generously coat the wells of a 6-well jumbo muffin tin with cooking spray or softened butter, or line a standard 12-well muffin tin with paper liners.

Step 2

Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 1/4 teaspoons instant yeast, and 1 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined.

Step 3

Turn the mixer to medium-low speed. Add the milk, butter, and egg, and mix until combined. Stop the mixer. Remove the paddle attachment, scrape off any dough back into the bowl, and replace it with the dough hook.

Step 4

Mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only to the bottom, about 5 minutes. If the dough seems too sticky and is not coming off the sides of the bowl after a few minutes, mix in more flour about a tablespoon at a time.

Step 5

Lift the dough out of the bowl and coat the bowl with cooking spray or butter. Return the dough to the bowl and turn to coat in the oil or butter. Cover the bowl with plastic wrap and let rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the filling and coating.

Step 6

Coarsely chop 1/4 cup toasted walnuts and 1/4 cup raisins. Place in a small bowl and stir to combine.

Step 7

Place 1 1/4 cups granulated sugar and 1 tablespoon ground cinnamon in a medium bowl and stir to combine.

Step 8

Melt 1 stick unsalted butter in the microwave or on the stovetop.

Step 9

Lightly dust a clean work surface with flour. Transfer the dough to the floured surface and roll it out into a rough 12x12-inch square.

Step 10

Cut the square into 64 pieces (8 parallel cuts across, 8 cuts down). Quickly dip a piece into the melted butter with one hand — no need to drench them — and then drop into the cinnamon-sugar mixture. Use your other hand to toss until just lightly coated. Place the coated piece in the muffin well. Repeat, stacking them on top of each other in the muffin tin, until the tins are halfway full. Sprinkle half the walnut/raisin mixture into each well, if using.

Step 11

Repeat coating and stacking the remaining dough pieces. Top with the remaining walnut/raisin mixture if using.

Step 12

Loosely cover the muffin tin with plastic wrap. Let the dough rise in a warm place until about 1 1/2 times its original size, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 13

Bake until the muffins are golden-brown, puffy, and a thermometer inserted in the center of a muffin registers about 190°F, about 25 minutes for jumbo muffins and 15 to 20 minutes for a standard muffin tin.

Step 14

Let the muffins cool in the pan for 5 to 10 minutes. Run a paring knife around the edges of each well to loosen the muffins, then remove from the tin to a wire rack. If a piece of sticky muffin sticks to the tin when you remove it, merely press it lightly back into the muffin and it will adhere again while it cools.

Step 15

Dust the muffins with powdered sugar for the complete City Bakery Baker’s Muffin experience, if desired. Serve warm.