Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells.

In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the raisins.

In a bowl, whisk together milk, honey or maple syrup, egg, oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Avoid overmixing; the batter will be slightly lumpy.

Divide the batter evenly among the muffin wells, filling each about ¾ full.

Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown. Let cool in the tin for 5 minutes, then transfer to a wire rack.

While muffins bake, brew and prepare the coffee.

In a small saucepan, heat milk over medium-low heat until warm; stir in cocoa powder until combined. Sweeten and top with whipped cream if desired.

Serve raisin bran muffin with fresh fruit and cafe mocha. Enjoy!