Preheat the oven to 200°C/400°F. Butter the muffin pan cups or place a paper-cup in the pan cups.

Whisk together the flour, sugar, baking powder, baking soda and salt and set aside.

In a large mixing bowl, whisk together milk, unsalted butter, eggs, honey and zest. Add the flour mixture and mix to combine into smooth batter. Fold the walnuts and raisins into the batter.

Spoon the batter into the prepared muffin cups up to 3/4th full and bake until a toothpick inserted comes out clean, about 20-25 minutes. Remove from the oven and let cool for 10 minutes. Turn out the muffins on to a wire rack and let cool completely.

Store in an airtight container for up to a week.