Raisin Bran muffins are a filling and tasty breakfast on the go. These muffins are hearty and filling and taste like Raisin Bran, but in muffin form!
Raisin Bran Muffins
Last week I bought a box of Raisin Bran cereal. We ate through half the box right away and then let the remainder of the cereal sit in the box on the shelf in the kitchen pantry. Then, the other day, I came across a recipe for a good looking bran muffin, that, get this, uses a half of a box of Raisin Bran cereal. Bingo. I made the decision right there to make this muffin.
So glad I did.
I have one of those jumbo cupcake pans (holds 6 cupcakes) that I bought for a special project and have only used once. It became the perfect tool for this bran muffin recipe. I made the recipe and baked the 6 jumbo muffins and had enough batter to make 12 regular-sized muffins too.
This recipe makes a lot of muffins. You’ll be glad it does because after you taste one, you’ll know you’ll need more.
You may also love the blueberry pancake muffins.
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 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.
- 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.
- In medium bowl, mix together the vegetable oil, egg, buttermilk, and vanilla. Stir to combine.
- 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.
Tips to Make Raisin Bran Muffins
Something I learned from making this recipe:
- Mashed the cereal up 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.
- 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!
This muffin is excellent in every way. It’s a keeper recipe for sure and I’ll be making it again. I will, however, also be looking for an alternative to using the sugary cereal. I think this muffin has the possibility to be made into a healthier version that uses less sugar.
Let me know if you make these and if they turn out as good as the ones I had.
More Easy Breakfast Ideas?
Raisin Bran Muffin
Equipment
- muffin pan
Ingredients
- ½ cups flour all-purpose
- ½ tsp baking soda
- ¼ tsp salt
- 2 ½ cups Raisin Bran cereal
- 1/3 cup granulated sugar
- 3 Tbsp light brown sugar
- 1 ¼ cups buttermilk
- 1/3 cup vegetable oil
- 1 egg
- ½ tsp vanilla extract
Instructions
- 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.
- 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.
- In medium bowl, mix together the buttermilk, vegetable oil, egg, and vanilla. Stir to combine.
- 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.
Nutrition
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