Best 3 Whole Wheat Raisin Muffins Recipes
Indulge in a delightful culinary experience with our enticing Whole Wheat Raisin Muffins recipe! These wholesome muffins are a symphony of flavors and textures, boasting a blend of wholesome whole wheat flour, plump raisins, and a hint of cinnamon. Whether you're seeking a nutritious breakfast option, a satisfying snack, or a sweet treat, these muffins are sure to tantalize your taste buds. With their moist, tender crumb and irresistible aroma, they're the perfect addition to any occasion.
In this comprehensive guide, we'll take you through a step-by-step process to create these delectable muffins. Our recipe features simple, easy-to-follow instructions that even novice bakers can master. Discover the secrets to achieving perfectly golden-brown tops and a moist, fluffy interior. Along with the classic Whole Wheat Raisin Muffins, we've included variations to cater to diverse dietary preferences and flavor desires. Explore our Gluten-Free Whole Wheat Raisin Muffins for a celiac-friendly alternative, or try our Vegan Whole Wheat Raisin Muffins for a plant-based delight.
Whether you prefer a traditional taste or crave a touch of culinary adventure, our collection of Whole Wheat Raisin Muffin recipes has something for everyone. Embark on a delightful baking journey and treat yourself and your loved ones to these irresistible homemade muffins. From the classic combination of whole wheat flour and raisins to the unique twists of gluten-free and vegan variations, these muffins promise a delightful experience in every bite. Let's get baking!
WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
WHOLE WHEAT RAISIN MUFFINS
My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!
Provided by Michelle S.
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In a bowl, thoroughly stir together flours, salt and baking powder.
- Make a well in center of blended ingredients.
- Combine egg, milk, oil, and honey; add all at once to dry ingredients.
- Fold in raisins.
- Fill greased muffin tins 2/3 full.
- Bake at 400 degrees 16 to 18 minutes.
WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS
I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
- Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
- Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
- Stir in boiling water. Let batter stand 15 minutes.
- Preheat oven to 375°.
- Spoon batter into 12 muffin cups coated with cooking spray.
- Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
Tips:
- To ensure even baking, preheat your oven to the recommended temperature before beginning to mix the batter.
- Use fresh baking powder and baking soda. Old baking agents may not react properly, resulting in flat or dense muffins.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, making the muffins tough.
- Gently fold the raisins into the batter. Overmixing can break the raisins and make the muffins look speckled.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry out the muffins.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These whole wheat raisin muffins are a delicious and nutritious breakfast or snack. They are made with simple ingredients and are easy to make. With a few simple tips, you can ensure that your muffins turn out perfectly every time.
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