Maple Raisin Bran Muffins

"My favorite cookies are oatmeal-raisin, and this muffin comes closer to their taste than any I have found." -Lorraine Stevenski, Clearwater, FL


1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 29 %
Fat 7.8 g
Satfat 3.8 g
Monofat 1.9 g
Polyfat 1.2 g
Protein 4.6 g
Carbohydrate 43.1 g
Fiber 2.1 g
Cholesterol 52 mg
Iron 1.6 mg
Sodium 274 mg
Calcium 65 mg


2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 ounces)
1/2 cup oat bran
1/2 cup raisins
1/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/2 cup 2% reduced-fat milk
1/4 cup butter, melted and cooled
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1/2 cup packed dark brown sugar
1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1 teaspoon baking powder


Preheat oven to 375°.

To prepare batter, lightly spoon the flours into dry measuring cups; level with a knife. Place flours in a large bowl. Stir in oat bran and next 6 ingredients (through salt); make a well in center of dry ingredients. Combine sour cream and next 5 ingredients (through egg); stir well with a whisk. Add to dry ingredients; stir just until moist. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

To prepare topping, combine 1/2 cup dark brown sugar and remaining ingredients in a small bowl; toss with a fork until moist. Sprinkle topping evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.