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raisin bran muffins recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: General
Description
Nothing is quite as comforting as a fresh-baked muffin on a chilly morning, and this raisin bran muffins recipe delivers every time. These tender, golden-brown muffins are a healthy, family-friendly way to start any day, especially when you need a quick, hearty breakfast before school or work.
Ingredients
- 2 cups all-purpose flour
- 1.25 cups wheat bran
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cardamom
- 0.5 teaspoon fine sea salt
- 1 large egg, room temperature
- 1 cup whole milk, room temperature (For dairy-free, use almond milk)
- 0.5 cup vegetable oil
- 1 teaspoon alcohol-free vanilla extract
- zest of 1 large orange
- 1 cup dark raisins (Dried cranberries or chopped dates are great alternatives!)
- 0.5 cup chopped pecans
- 2 tablespoons finely diced candied ginger
- 2 tablespoons light brown sugar, packed
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners, or grease it thoroughly.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, wheat bran, sugars, baking powder, baking soda, cardamom, and fine sea salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil, vanilla extract, and fresh orange zest until smooth and fully blended.
- Mix Batter and Fold Raisins: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, avoiding overmixing (a few lumps are fine). If batter looks dry, splash 1-2 tablespoons milk. Gently fold in raisins.
- Prepare Crunch Topping: In a small bowl, combine the chopped pecans, finely diced candied ginger, the topping brown sugar, and melted unsalted butter. Mix with a fork until the ingredients are well integrated and crumbly.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle each muffin generously with the Candied Ginger-Pecan Crunch Topping.
- Bake Muffins: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are beautifully golden brown.
- Cool Muffins: Let the muffins cool in the muffin tin for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
For a quicker prep, mix all dry ingredients the night before and store them in an airtight container. For extra warmth, add a pinch of nutmeg to the dry ingredients, or omit the ginger if it is not to your preference. Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85 g)
- Calories: 280 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: raisin bran muffins, easy breakfast, healthy muffins, spiced muffins, baked goods, family friendly, pecans, candied ginger, orange zest, quick meals
