These moist and fluffy cinnamon raisin muffins are made with whole wheat and contain no butter! They are reminiscent of cinnamon raisin breakfast treats, except slightly healthier.
Now why didn't I think of that? I used to be addicted to cinnamon raisin everything - from bagels to bread, it was one of my favorite breakfast flavor combinations.
I was ecstatic to find a whole wheat cinnamon raisin muffin recipe online and just tweaked it slightly. The original recipe asked for a 1/2 cup of melted butter, and I decided to replace it with applesauce. Knowing that whole wheat flour usually needs slightly more liquid to balance it out, I added slightly more applesauce to my batter so I wouldn't get a dry, crumbly muffin.
I was super excited about how these muffins turned out. They tasted like my favorite cinnamon raisin bread and bagels, but in muffin form. The muffins weren't too sweet and were firm enough to hold together after a bite (I hate crumbly muffins). I know that I'll be making these time and time again, and my husband was also a huge fan. Plus, the cinnamon made our house smell pretty amazing!
Whole wheat cinnamon raisin muffins
- 2 and 1/2 cups whole wheat flour
- 1/2 cup granulated sugar
- 4 Tablespoons brown sugar
- 2 Tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 cup unsweetened applesauce
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup raisins
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan (I used a silicone one and did not grease it). Set aside.
In a large bowl, whisk together the flour, sugars, cinnamon, nutmeg, baking powder and salt. Set aside.
In a medium sized bowl, mix together the milk, applesauce, egg and vanilla extract.
Transfer the milk mixture into the large bowl with the dry ingredients. Fold until a few streaks remain. Add in the raisins and mix until just combined. The batter will be very thick.
Evenly distribute the batter into your prepared muffin pan and fill each one all the way to the top.
Bake in your preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out clean (mine baked for about 15-20 minutes).
Allow muffins to cool before serving. They should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Yield: 12 muffins
Source: Slightly adapted from Just a Pinch