I just made these this morning. Then I ate 5 of them.
In a row.
I’ve never been a huge fan of muffins…they are never quite right.
But these, these are the muffins I’ve been waiting for my whole life.
Sour cream seems to be the secret ingredient – I’ve never had such a fluffy, moist muffin (let alone with only whole wheat flour like these!)
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ginger
- 1¼ cup sour cream
- ¼ cup honey
- 1 egg
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ⅔ cup raisins
- boiling water
- Place the raisins in a bowl and cover with boiling water. Let these sit to “plump” while you finish the rest of the recipe.
- Heat the oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each well with olive oil or baking spray.
- In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.
- Whisk the sour cream, honey, egg, olive oil, and vanilla extract together in a separate small bowl.
- Make a small well in the center of the dry ingredients and pour in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Do not overmix.
- Drain raisins and fold into the mixture very gently.
- Bake for 15 to 18 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.
- The key to keeping these moist is to underbake them ever so slightly. They shouldn’t be gooey inside, but don’t be afraid to take them out of the oven when they are slightly underdone. Insert a wooden toothpick into the center of one of the muffins to check if you are concerned about gooey-ness.
- Makes 12 muffins
Don’t forget to reward your helpers.