Maple Raisin Bran Muffins

2 Reviews
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1 dozen (serving size: 1 muffin)
By Lorraine Stevenski, Clearwater, Florida
October 2005
RECIPE BY Cooking Light

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

Ingredients

  • Batter:
  • 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
  • Topping:
  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

AlyssumFlowers's Review

sershaeliot
March 05, 2013
Definitely more of a desert than a breakfast item, but my boyfriend loves them all the more that way. I agree with the previous remark about the muffins being more dense than cakey. It is a very good base recipe it just needs some tweaking.

sershaeliot's Review

AlyssumFlowers
April 19, 2009
I used the baking powder recommended and the texture was fine although I like my muffins dense, not cakey. The problem was getting them done without the topping burning. I had to cook them 25 minutes rather than 15 (I have tested the oven and it is accurate). These are also extremely sweet even though I cut back on the sugar just a bit. Over 26 grams of sugar is a lot compared to other "bran type" muffins I've tried.
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