Description
Deliciously moist raisin muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg (beaten)
- 2/3 cup raisins
Instructions
- Preheat oven to 400°F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sour cream, milk, oil, and egg; stir into the dry ingredients just until moistened.
- Fold in raisins.
- Fill muffin cups two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes in the pan before removing the muffins to a wire rack. Serve warm.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg