Raisin Bran Muffins
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My Raisin Bran muffin recipe is our go-to muffin recipe for a great, quick breakfast or afternoon snack. These muffins are hearty and filling and taste like a bowl of Raisin Bran cereal, but in muffin form!
Raisin Bran Muffins
I like to make this recipe in jumbo cupcake pans (holds 6 cupcakes) so that I have extra-large muffins for breakfast. This recipe makes a lot of muffins. I made the recipe and baked the 6 jumbo muffins and had enough batter to make 12 regular-sized muffins too.
You may also love the blueberry pancake muffins.
Why I Love This Recipe
- Taste – this tastes just like the cereal.
- Portable – this is a great recipe to make and take on the go.
- Freezes well – These freeze great so plan to make a double batch and freeze.
Raisin Bran Muffins Ingredients
- Flour – use all-purpose flour
- Baking soda – lets the muffins rise
- Salt – helps break up the sweetness
- Sugar – use white granulated sugar
- Brown sugar – this gives another depth of sweetness. I like to put a little granulated sugar mixed with some brown sugar on top of the muffins before they bake
- Raisin Bran cereal – grab a box and have leftovers for cereal
- Vegetable oil – adds moisture to the muffins
- Egg – just one, at room temperature
- Buttermilk – I never have actual buttermilk on hand so I use a cup of milk with a tablespoon of white vinegar. Mix it together and let it sit for several minutes before using.
- Vanilla – this will give the perfect flavor with the cereal
How to Make These Raisin Bran Muffins
- Line a muffin tin with liners. Use regular-size muffin tins, or jumbo size. We like the jumbo muffins and this bran muffin recipe holds up well in a larger size.
Step One: Mix the Dry Ingredients
- In large mixing bowl, whisk together the flour, baking soda, salt, and white and brown sugars.
- Place cereal in separate bowl, and crunch the bran flakes into smaller pieces. Your your hands and just crush the cereal.
- Add crushed cereal to flour mixture and stir to combine.
Step Two: Mix Wet Ingredients
- In medium bowl, mix together the vegetable oil, egg, buttermilk, and vanilla. Stir to combine.
If you don’t have buttermilk, just add one Tablespoon of white vinegar or lemon juice into one cup of milk. Let it sit a few minutes and it will turn into buttermilk.
Step Three: Soak the Cereal
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Let the combined muffin mix sit on the counter for about 40 minutes to allow the wet mixture to soften the cereal. You can also refrigerate the batter and use at a later time.
This is a great recipe to make the batter at night and bake in the morning for piping hot muffins!
Step Four: Pour into Muffin Pans and Bake
- Pour batter into prepared muffin tins, filling 3/4 high. Sprinkle tops of muffins with sugar (your choice, use white sugar, brown sugar, or both).
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Tips to Make Raisin Bran Muffins
- Mashed the cereal as you mix it together with the flour mixture. I didn’t want to get big pieces of soggy bran flakes in my muffin. I love the texture of this muffin with the crushed cereal. It’s not too lumpy, but makes it hearty and fulfilling.
- It’s a moist, but not too wet muffin that doesn’t need any butter. And, it’s perfect for the mom-on-the- go who somehow seems to get her kids fed in the morning, but neglects to feed herself. You can keep the batter in the fridge for days and just make as many muffins that you need that morning. I made them all and haven’t had a problem eating them all before they spoil! In fact, I think they taste better the second and even third day after baking.
- Don’t skip the 40 minute waiting period before you cook the muffins. I get tempted. Having to wait 40 minutes between the time you mix the batter and when you can put the pans in the oven seemed extreme. The batter is very runny when you mix the dry and wet ingredients, but after sitting 40 minutes, it thickens to a typical muffin or cake batter consistency.
- Add raisins – Next time I think I’ll add a cup of raisins. Although there are “two scoops of raisins in every,” …. you know the jingle … I still wanted just a few more in each muffin.
Can You Freeze Raisin Bran Muffins?
Yes, these hearty Raisin Bran muffins freeze very well. Just place the finished and cooled muffins in a freezer safe container, I like to use a zip top bag. Put them in the freezer for up to a few weeks.
When you’re ready to eat the muffins, you can take them out of the freezer and microwave for 30 seconds to 1 minute until warm. Or, if you want to make it even easier, just set the frozen muffins on the counter when you go to bed, and they’ll be ready for breakfast!
More Easy Breakfast Ideas
Raisin Bran Muffin
Equipment
- muffin pan
Ingredients
- ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups Raisin Bran cereal
- 1/3 cup granulated sugar
- 3 Tablespoon light brown sugar
- 1 ¼ cups buttermilk
- 1/3 cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Line a muffin tin with liners. Use regular-size muffin tins, or jumbo size. We like the jumbo muffins and this bran muffin recipe holds up well in a larger size.
- In large mixing bowl, whisk together the flour, baking soda, salt, and white and brown sugars.½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, 3 Tablespoon light brown sugar, 1/3 cup granulated sugar
- Place cereal in separate bowl, and crunch the bran flakes into smaller pieces. Your your hands and just crush the cereal.2 ½ cups Raisin Bran cereal
- Add crushed cereal to flour mixture and stir to combine.
- In medium bowl, mix together the buttermilk, vegetable oil, egg, and vanilla. Stir to combine.1 ¼ cups buttermilk, 1/3 cup vegetable oil, 1 egg, ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Let the combined muffin mix sit on the counter for about 40 minutes to allow the wet mixture to soften the cereal. You can also refrigerate the batter and use another time.
- Pour batter into prepared muffin tins, filling 3/4 high. Sprinkle tops of muffins with sugar (your choice, use white sugar, brown sugar, or both).
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Notes
Nutrition
Did You Make This Recipe?
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You didn’t tell what temp to cook the muffins.
Thanks for the comment, Deb. It’s 400 degrees F. I’ve just updated this post with more detail, step-by-step instructions, and better photos! These muffins are really amazing and are one of my all-time favorites!