Cinnamon-raisin muffins

Total Time
30 min
5 min
15 min
Breakfast options that you can grab and take with you on-the-go are a real life-savor and these muffins are a sure-fire way to brighten a busy morning. The cinnamon and raisin combo offer the perfect balance of sweetness and spice while the bran is the secret to their moist texture. Sore leftovers at room temperature in air-tight container. Considering doubling this recipe and store a batch in the freezer to keep on hand for later. To freeze the muffins, place them in a zip-close plastic bag and freeze up to 2 months. Thaw at room temperature or on the defrost setting of the microwave.


Whole wheat flour

1 cup(s)

Uncooked wheat bran

cup(s), unprocessed

Baking soda

1 tsp

Ground cinnamon

1 tsp

Table salt

¼ tsp

Unsalted butter

¼ cup(s), softened

Unpacked light brown sugar



1 large egg(s)

1% low fat buttermilk

1 cup(s)


1 cup(s), chopped

Cooking spray

12 spray(s)


  1. Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick spray.
  2. Stir together flour, bran, baking soda, cinnamon, and salt in medium bowl.
  3. With electric mixer on medium speed, beat butter and sugar until creamy in large bowl. Beat in egg. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until blended. Gently stir in raisins.
  4. Spoon batter into prepared muffin cups. Bake until toothpick inserted into muffin centers comes out clean, 15–20 minutes. Cool in pan on rack 5 minutes. Remove muffin from pan and cool completely on rack. Serve warm or at room temperature.
  5. Per serving (1 muffin)