Whole Wheat Cinnamon Raisin Muffins

by Mama Chocolate on October 18, 2012

I just made these this morning. Then I ate 5 of them.

In a row.

For reals.

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!)

 

5.0 from 1 reviews

Whole Wheat Cinnamon Raisin Muffins
 

Ingredients
  • 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

Instructions
  1. Place the raisins in a bowl and cover with boiling water. Let these sit to “plump” while you finish the rest of the recipe.
  2. Heat the oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each well with olive oil or baking spray.
  3. In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.
  4. Whisk the sour cream, honey, egg, olive oil, and vanilla extract together in a separate small bowl.
  5. 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.
  6. Drain raisins and fold into the mixture very gently.
  7. Bake for 15 to 18 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.
  8. 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.
  9. Makes 12 muffins

Notes
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

 

This recipe is adapted from the Kitchn‘s Whole Wheat Muffins, and I am looking forward to trying their recommended Cinnamon Honey Butter to go along with these delicious muffins!

Don’t forget to reward your helpers. ;-)

 

Shared with Natural Living Link-Up, Simple Lives Thursday, Tastetastic Thursday

 

 

{ 4 comments… read them below or add one }

Alesha @ Full Time Mama October 18, 2012 at 4:20 pm

I LOVE grabbing a muffin for breakfast. These look fantastic! On my must try list! :)
Alesha @ Full Time Mama recently posted..Bring On The Pink! A Maternity and Baby Event Coming SoonMy Profile

Reply

Liana W. October 22, 2012 at 3:12 pm

Do you think they would maintain that fluffy moistness if you were to use Greek yogurt, rather than sour cream? Just a query… I don’t care either way, but I know some with dairy issues who can handle Greek yogurt, but can’t handle sour cream.

Reply

Liana W. October 22, 2012 at 3:20 pm

Oh, I meant to start my question with: These look delish! I’m a sucker for cinnamon raisin anything! ;)

Reply

Mama Chocolate October 22, 2012 at 5:00 pm

That’s funny, I was just wondering that this morning. I think it would be worth a try! You would probably have the best results with whole-fat Greek yogurt. I’ll be sure to post an update here if I get around to trying that!

Reply

Leave a Comment

Rate this recipe:  

CommentLuv badge

Previous post:

Next post: