Big Batch Muffins(Low-Fat)
Delicious, moist muffins with warm cinnamon and nutmeg flavors, packed with raisins and walnuts. Perfect for breakfast or snacking, suitable for a crowd or batch baking.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and prepare muffin tins with paper liners or grease them.
- In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and baking soda.
- In a separate bowl, whisk together the eggs, buttermilk, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped walnuts and raisins.
- Divide the batter evenly among the prepared muffin cups.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tins and serving.
Tips & Substitutions
For added flavor, consider replacing half of the oil with unsweetened applesauce, which will also lower the fat content. If you prefer, swap out the walnuts for pecans or omit nuts entirely for a nut-free version. Be mindful not to overmix the batter; it should be lumpy for the best texture. For a creative twist, you could fold in chocolate chips or dried fruit instead of raisins.
Serving Suggestions
These muffins pair beautifully with a cup of coffee or tea for breakfast or as a snack. They are also great served alongside yogurt or fresh fruit for a more balanced meal. For a fun dessert option, try serving them warm with a scoop of vanilla ice cream. Explore more delicious American recipes that complement these muffins for a delightful brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply microwave for 15-20 seconds or warm them in a 350°F (175°C) oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Big Batch Muffins(Low-Fat) contains roughly 519 calories, with 6g protein, 36g carbohydrates, and 41g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins healthier?
Absolutely! You can reduce the sugar by half or use a sugar substitute. Additionally, replacing some of the all-purpose flour with whole wheat flour can increase the fiber content. Incorporating mashed bananas or applesauce can also enhance moisture while reducing fat. Just keep in mind that adjustments may affect texture and flavor.
Can I use a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with any non-dairy milk combined with a tablespoon of lemon juice or vinegar to mimic the acidity. Alternatively, regular milk works fine; just add a bit of vinegar to ensure the batter rises properly. For a thicker texture, use plain yogurt thinned with water.
How do I know when the muffins are done baking?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready. Keep in mind that ovens can vary, so start checking a couple of minutes before the recommended baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).