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These muffins are moist, flavorful, and EASY to make. I now have a way of re-purposing a cereal that seems to lose its luster after the first couple of bowls.
K8vega
Why I Love These Raisin Bran Muffins
Raise your hand if you love Raisin Bran!
Okay, maybe not so much. Probably most people don’t care for shrively grapes in their cereal.
But don’t mind if I do – I’m going to be a raisin hypocrite right now and tell you about how Raisin Bran changed my breakfast life – and I’m not talking about the cereal category. I’m talking about these Raisin Bran muffins.
I don’t know how or why, but those shrively raisins become the most soft sweet nuggets of joy inside this pillowy bran muffin. They’re perfect hot out of the oven with melted butter and honey, feel nourishing and nutritious, and are actually delicious.
OH. And did I mention you can keep this batter in the refrigerator and make a fresh-baked muffin every morning of the week? You’re welcome.
How To Make These Raisin Bran Muffins
1
Soak the cereal.
Add the Raisin Bran, milk, and oil to a bowl and let it soak for 15-20 minutes.
2
Mix in the rest of the ingredients.
Stir everything together until a thick batter forms. Head to the next step, or store in the fridge to make a fresh muffin every morning!
3
Add batter to a muffin tin.
Portion out the batter into a well-oiled muffin tin. The batter should fill one full muffin tin (12 muffins).
4
Bake in the oven.
Bake for 12-14 minutes, let them cool, and then slather with a layer of honey and butter. SO GOOD.
Raisin Bran Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
This is a recipe for Raisin Bran Muffins from my very best friend. Perfect hot out of the oven with melted butter and honey.
Ingredients
- 1/2 cup neutral oil, like vegetable oil
- 2 cups buttermilk (sub 1 1/2 cups milk and 1/2 cup plain yogurt)
- 4 cups Raisin Bran cereal
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Add the Raisin Bran, buttermilk, and oil to a bowl, stir, and let it soak for 15-20 minutes.
- Mix in the rest of the ingredients.
- Bake in a muffin tin at 400 degrees for 12-14 minutes, depending on pan size. (My large muffin tin took about 18 minutes).
- Let cool at least 10 minutes. Top with butter and honey.
- Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for 1 minute.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Keywords: raisin bran muffins, raisin muffins, healthy raisin bran muffins
Frequently Asked Questions For These Raisin Bran Muffins
Because Raisin Bran itself isn’t gluten-free, unfortunately this recipe cannot be made gluten-free.
The batter will keep in the fridge for up to a week.
These will keep for 2-3 days in a container at room temperature, or for 5-7 days in the fridge. These also freeze beautifully!
Yes! A few readers have made these as mini muffins and it worked great – just reduce the time to 10-12 minutes.
I’ve never tried these with Raisin Bran Crunch so can’t say how it would work in this recipe!
Nope! It isn’t necessary as the cereal will soften from the liquid ingredients and the baking.
Delicious! I doubled the recipe since my family loves all things baked! 🙂 My husband loved the aroma wafting from the oven and was waiting patiently to try the muffin. Thank you to your best friend for creating this recipe! I always wondered if I could bake something with Raisin Bran cereal.
I have made these numerous times. I add 1 tsp vanilla and 1 tsp cinnamon. For me, this increases the richness of the muffins. My family really enjoys the muffins.
I have been making these for decades using regular milk and love this recipe. This last time I added mini chocolate chips and walnuts. Lovely! I was wondering if you have ever subbed unsweetened cocoa for 1/4 cup of the flour. I just love chocolate and raisins.
We have not tested that!
Is the baking time the same if I use the rubber muffin pans?
I made these for the first time today!!!
OMG, these are DELICIOUS! You have to make them. My husband walked in the house and ate 4 and my daughter ate 2. I ate 2 as well.
These are VERY easy to make. I’ll be doubling the recipe next time !!
The best Raising Bran Muffins! I made these about a month ago and have dreaming of them ever since! Super moist and a recipe I’m going to keep!
I thought these were way too sweet.
made these for my dad for his bbirthday, turned out great ended up having a bunch of left over batter from Just a single batch to the point where I might actually be able to make a double batch from a single mix
I added a bunch more buttermilk and some more oil, just trying to make it easier to stir, and I found that I needed to cook them for 15 minutes that way but they are super moist and don’t need butter or honey! LOVE THESE and love giving my kids a healthy snack! Thank you for the recipe!
I made these muffins with Raisin Bran Crunch. They turned out fantastic. Just let the Raisin Bran crunch soak for 30 – 45 minutes at room temperature before adding the other ingredients.
This is an easy recipe that will be on repeat! Yummy!!!
Had to add 1/2 C SR flour due to running out of regular flour. This sub didn’t effect the outcome at all. Baked a small loaf with the remaining batter which turned out great.
Even though I have a gluten sensitivity I had to taste a bit ( ok 2 bits). Oh, so delicious.
Thank you for a lip smacking recipe!
This is the first Raisin Bran muffin recipe i’ve ever tried, and I think it’s very not only a solid recipe, but also maybe the easiest thing I’ve ever baked??
I’ve made it twice now and followed the ingredients in grams.
For me the baking time was too low. First match I made 12 muffins and followed the recipe as written but needed to bake for 22 mins
Second batch I made used the ingredients for 12 muffins but I made 6 jumbo muffins instead, and also added 1 tsp cinnamon and 200g of crushed pineapple (with juice squeezed out) and baked for 38 mins.
The recipe is great and they don’t come out too dry and I like how forgiving it is being able to add in pineapple etc. definitely a great flexible base for variations!
I used Raisin Bran Crunch for the raisin bran muffins, worked fine. I soaked it extra long time.
I haven’t made raisin bran muffins in decades! This was my first experience using buttermilk. I added ground flaxseed to the top of some of the muffins. Coconut to others. Incredible!!!!! I will now use buttermilk in all muffin recipes. Thank you.
After reading some the comments, I will add cinnamon. maybe apple pie spice to the mix.
I forgot to rate…but 5 Stars!
Made the Raisin Bran muffins. They were delicious! Did add a few Craisens and cinnamon. Soooooo delicious!! Thank you!!
My neighbour made these and I had one. It was so good I decided to make a batch myself…Unfortunately, it turns out my neighbour used Rasin Bran Crunch and added Cinnamon, Allspice, Ginger, hemp hearts, flax seeds, a really dark Brazilian syrup, nuts, and pumpkin seeds on top.
I found them to be rather flavourless and will adjust my next batch. It’s a good recipe base but needs help in the flavour department.
Absolutely Delicious. The bran muffin I have been searching for!
Absolutely Delicious. The bran muffin I have been searching for!
Hi Lindsay
I just made these muffins and they didn’t turn out. Is this ingredient list missing flour perhaps ?
Thanks
Lisa Meierding
These were horrible. Dry, tasted like cardboard. Would not make again. Will try a recipe that includes apples or applesauce next time.
We are sampling these warm from the oven. I too detect the baking soda taste but it isn’t overpowering since I left out the salt. Next time I will substitute one tsp of soda for baking powder using equal amounts. I used Kefir instead of buttermilk since that is what I had on hand. It is very much like yogurt if you aren’t familiar. I added a cup of walnuts and two tsp pumpkin pie spice. I also like adding craisins which I will do next time. I’ll definitely be making this recipe again.
Is there a non-dairy milk you’d recommend for a similar result?
Hi! Since we are using buttermilk, you could use a vegan buttermilk recipe. We don’t have one, but a quick search in google showed several results.
Added a tablespoon of vanilla, 2 tsp of cinnamon, and the zest and juice from one large orange. Forgot to add the sour cream that I wanted to for moisture. Was going to be about 1/4 cup. They smell really good as they bake right now.
My husband was craving bran muffins but I didn’t have All Bran, which is what I’d normally use.
Added an extra cup of raisins and grated apple and they were fabulous.
A week later, he wanted more, I used a grated carrot and pouch of applesauce and again -perfect!
Thanks for sharing.