Brown Sugar Raisin Muffins with Pumpkin Granola Crumble
Prep time
Cook time
Total time
Recipe type: Muffin
Serves: 14
  • 2 cups all-purpose flour
  • 2½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup light brown sugar, packed (plus a little more for crumble)
  • 1 cup Stonyfield Vanilla Yogurt
  • 1 egg plus 1 egg white
  • 1 teaspoon vanilla extract
  • ½ plus ⅛ cup low-fat milk
  • ½ cup coconut oil, melted
  • 1 cup raisins
  • Nature's Path Organic Pumpkin Flax Granola (for crumble)
  1. Preheat oven to 350 degrees and line a muffin pan with liners.
  2. In a large bowl, mix together the flour, baking soda, salt and brown sugar with a whisk.
  3. In another bowl, mix together the yogurt, eggs, vanilla extract, low-fat milk, and melted coconut oil.
  4. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until incorporated (careful to not over mix) then fold in the raisins.
  5. Fill cupcake liners about ¾ full and sprinkle with granola and brown sugar. Bake for 18-20 minutes (mine baked for 20 minutes) until edges are lightly brown.
Recipe by Stuck On Sweet at