Cinnamon Raisin Flax Muffins
Start your morning with a wholesome treat by baking these Cinnamon Raisin Flax Muffins—a perfect blend of hearty flavor and natural sweetness. Packed with nutrient-rich ground flaxseed and plump raisins, these muffins offer a delightful balance of nutty and fruity notes, all wrapped in the warm embrace of aromatic cinnamon. This quick and easy recipe comes together in just 35 minutes, producing a batch of 12 soft, golden muffins with a tender crumb. The recipe’s smart use of both granulated and brown sugar enhances their rich flavor, while the moist texture comes from a mixture of milk, vegetable oil, and a hint of vanilla. Ideal for breakfast, snacks, or on-the-go fuel, these muffins are a healthier indulgence your whole family will love. Bake a batch today and enjoy the comforting taste of homemade goodness!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Ground flaxseed
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.25 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Raisins
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, ground cinnamon, and salt until well combined.
In a separate medium-sized bowl, mix the granulated sugar, brown sugar, and raisins, coating the raisins lightly to prevent clumping.
Stir the sugared raisins into the dry ingredients to distribute them evenly throughout the batter.
In another medium-sized bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth and well blended.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together with a spatula or wooden spoon until just incorporated. Avoid overmixing, as this can result in dense muffins.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Enjoy these muffins warm or at room temperature, and store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 147.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 531 mg | 41% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
