Whole Wheat Raisin Muffins
Start your morning with a wholesome treat by baking these tender and flavorful Whole Wheat Raisin Muffins! Made with hearty whole wheat flour, naturally sweetened with honey, and spiced with a warm hint of cinnamon, these muffins offer the perfect combination of taste and nutrition. Juicy raisins are folded into the batter for bursts of sweetness in every bite. Quick and easy to prepare, these muffins are ready in under 20 minutes of baking time, making them ideal for busy mornings or a healthy snack on the go. Serve them warm with a pat of butter, or enjoy them as a naturally sweet snack any time of the day. Plus, they're freezer-friendly, so you can always have a wholesome treat on hand. Perfect for a balanced breakfast or satisfying midday craving!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups raisins
- 2 items large eggs
- 1 cups milk (any type)
- 0.5 cups honey
- 0.25 cups unsalted butter (melted)
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir in the raisins to evenly distribute them throughout the dry ingredients.
In a separate medium bowl, whisk together the eggs, milk, honey, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 189.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 533 mg | 41% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2420 mg | 51% | |
*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.
