Raisin Graham Muffins
Soft and flavorful raisin graham muffins with warm cinnamon and vanilla, perfect for breakfast or a quick snack, appealing to all ages and muffin lovers.
Ingredients
Instructions
- Preheat oven to 400° F (200° C).
- In a large bowl, combine the beaten egg, buttermilk, cooking oil, and vanilla.
- Stir in the crushed graham crackers and raisins.
- In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, ground cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until moistened.
- Divide the batter evenly into greased or paper-lined muffin tins.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Tips & Substitutions
For a lighter texture, try sifting the all-purpose flour before mixing. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Additionally, feel free to replace raisins with dried cranberries or chopped nuts for a different flavor. These muffins are also great for lunch boxes or quick snacks.
Serving Suggestions
Serve these delicious muffins warm, perhaps with a smear of butter or cream cheese. They pair beautifully with coffee or tea for breakfast or a snack. For a more indulgent treat, consider serving them alongside a slice of Key Largo - Key Lime Pie for dessert. These muffins can also be enjoyed with fresh fruit for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, simply pop them in the microwave for about 15-20 seconds, or warm them in an oven preheated to 350°F (175°C) for about 5-10 minutes. This will help maintain their moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Graham Muffins contains roughly 231 calories, with 2g protein, 20g carbohydrates, and 16g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 673mg per serving (29% of the Daily Value).
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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture slightly, making the muffins denser. To maintain moisture, consider adding a little more buttermilk or an extra tablespoon of cooking oil.
How can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flaxseed meal or applesauce. Use a plant-based milk like almond or soy in place of buttermilk, and choose a neutral oil such as coconut or canola. Ensure your sugar is vegan-friendly as well.
Can I freeze these muffins?
Yes, you can freeze these muffins! Allow them to cool completely, then wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw them in the refrigerator or reheat directly from the freezer.
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).