Raisin Bran Muffins

Raisin Bran Muffins

A favorite cereal in a breakfast muffin? As Ina Garten might say, “How great is that?”

Now you all know I don’t claim to be a health nut (in fact, far from it), but for some reason Raisin Bran has always been a favorite cereal of mine. Something about those slightly sweetened flakes and sugary raisins is just perfect breakfast deliciousness. Nevermind that the word bran is actually in the name of the cereal, it has never deterred me from enjoying it. So a bran muffin that gets its bran from Raisin Bran? It might be the only bran muffin you’ll ever find me endorsing. So you know these must be faaaaabulous for me to be sharing them. And they are. How fun, right? Cereal in a muffin. Love it.

Raisin Bran Muffins

One of the best things about these muffins is that they get even better the longer you let the batter sit before baking. Now, I need to give a head nod to my Chief Culinary Consultant on this because we have differing opinions about the best way to eat cereal. Me? I use just enough milk and eat it immediately so that the cereal is still crunchy. I loathe soggy cereal. But he, on the other hand, covers the cereal with milk and lets it sit on the counter for a good 15 minutes so that it gets nice and soggy. Well, in this recipe, he definitely has the winning technique. The longer you let the batter sit, the softer the cereal in it becomes, and thus, more integrated into the muffins it is. Which increases the yum factor. If you bake the muffins right away, make sure to let the batter sit out on the counter for about 45 minutes before baking. If you want to wait, you can store the batter in the refrigerator for up to 3 days, and it will get even better as it sits.

Score: Soggy Cereal – 1, Michelle – 0

P.S. I think this would be fantastic to try with something like Cinnamon Toast Crunch as well!

Raisin Bran Muffins

Two years ago: Cheesecake Truffles

Raisin Bran Muffins

Yield: 12 muffins

Prep Time: 15 minutes (active), 45 minutes (inactive)

Cook Time: 15 to 20 minutes

Total Time: 35 minutes


1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup granulated sugar
3 tablespoons light brown sugar
2½ cups Raisin Bran cereal
1/3 cup vegetable oil
1 egg
1¼ cups buttermilk
½ teaspoon vanilla extract


1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.

2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.

3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.

4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use immediately, you can refrigerate in an airtight container for up to three days.

5. When ready to bake, divide the batter between the 12 muffin tins. Sprinkle the tops with granulated sugar.

6. Bake for 15 to 20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, and then in refrigerator for up to another week.

(Recipe adapted from Joy the Baker)


50 Responses to “Raisin Bran Muffins”

  1. Jeannie on April 27, 2010 at 2:05 am

    The muffins look super good! Great photos!
    I am going to try this soon! Thanks for the recipe:D


  2. My Delicious on April 27, 2010 at 2:52 am

    one of my fav!


  3. Avanika (Yumsilicious Bakes) on April 27, 2010 at 6:44 am

    Oh this is simply genius!! I’m going to try this with my favorite cereals!


  4. Katrina on April 27, 2010 at 7:27 am

    Ohhh yum, yum, yum! I love muffins! Especially when they’re easy 🙂


  5. Raina (The Garden of Yum) on April 27, 2010 at 9:40 am

    Loving these muffins. I am trying to eat better..sort of on a healthy kick. Not sure how long it will last. Thanks for the recipe. I agree with you, though, soggy cereal sounds great in the muffins but not in the bowl..LOL.


  6. Maria on April 27, 2010 at 9:51 am

    Great muffin recipe. I am a raisin fan:)


  7. Michelle on April 27, 2010 at 10:38 am

    And these are my husband’s favorite muffins too. I should make him some!


  8. Lesli on April 27, 2010 at 10:59 am
  9. kristan roland on April 27, 2010 at 11:07 am

    Looks good!! I have come across this recipe several times and have been curious,I need to give it a go!

    P.S. I’m with you on the soggy cereal…BLECK!!!


  10. Tracy on April 27, 2010 at 11:08 am

    Mmm, these look great! I’m definitely a Raisin Bran fan. 🙂


  11. Jen @ How To: Simplify on April 27, 2010 at 11:38 am

    What a creative recipe! Raisin Bran is one of my favorite cereals. I would probably love these muffins!


  12. LilSis on April 27, 2010 at 11:44 am

    I love a nice healthy muffin for breakfast! I’ve never tried making them with Raisin Bran so I’m definitely going to try this recipe.


  13. Katie on April 27, 2010 at 11:55 am

    I had raisin bran for breakfast this morning (and love plenty of milk in my cereal)! It’s my turn for Friday Breakfast at work this week, and I think I’ll be giving these muffins a try. Thanks for sharing!


  14. Heather F on April 27, 2010 at 12:24 pm

    I just read Joy’s recipe the other day and I was thinking I need to get my box of bran flakes out and make some. Delicious!


  15. Cookin' Canuck on April 27, 2010 at 4:34 pm

    What a great idea! My family loves Raisin Bran, so I will have to try this muffin.


  16. Jenny Flake on April 27, 2010 at 7:12 pm

    YUMMY!! Great sounding muffin :0)


  17. Angela@spinachtiger on April 27, 2010 at 10:02 pm

    I do like things with bran in it and for some reason, I love bran muffins. This idea with the cereal seems genius to me.


  18. Nifty Foodie on April 27, 2010 at 10:04 pm

    You totally grabbed my attention with the Cinnamon Toast Crunch idea. I’m totally a 6 year old when it comes to cereal preferences!


  19. marla {family fresh cooking} on April 27, 2010 at 10:14 pm

    Wish I had these muffins for breakfast! xo


  20. Maggy @ Three Many Cooks on April 28, 2010 at 8:40 am

    I love Raisin Bran – this looks delicious! Want one for breakfast.


  21. Joan on April 28, 2010 at 11:48 am

    Not to bad considering I don’t care for raisins. I did add more raisins though. It’s a keeper!


  22. jaclyn@todayslady on April 28, 2010 at 1:01 pm

    Yum!!! Raisin bran is one of my favorite cereals too, especially with added banana!!!! These look so good 🙂


  23. Deelish Dish on April 28, 2010 at 3:42 pm

    I was just thinking what I was going to do with all the cereal in my cupboard. Maybe I’ll try this 🙂


  24. Emily on April 28, 2010 at 4:01 pm

    This is such a good idea!!!


  25. Fuji Mama on April 28, 2010 at 5:45 pm

    These look awesome! You and I totally agree on the proper way to eat cereal.


  26. Jenn on April 28, 2010 at 8:01 pm

    I LOVE raisin bran. It is my favorite. I can’t wait to try these.


  27. Tia @ ButtercreamBarbie on April 29, 2010 at 9:17 pm

    id love to see what these are like with cinnamon toast crunch!


  28. Jenn on May 2, 2010 at 1:03 pm

    Oooooooooooh! This looks fantastic! I am putting Raisin Bran on my grocery list to make these muffins.
    Whenever I go to this bakery counter, there are tons of lovely muffins to choose. Which do I decide on? The brown, boring bran one that I love. But if I can make my own from a rockin’ cereal, even better. Thanks so much for sharing! *bookmarks*.


  29. niki on May 5, 2010 at 7:34 am

    I have become addicted to the honey bran raisin muffin at Dunkin Donuts. It is becoming a spendy addiction. I was just thinking the other day that I need to find out how to make something similar.

    And behold—I found this linked to Mom Advice’s blog. Yay!



  30. Marjorie on May 17, 2010 at 2:10 pm

    I made these muffins this weekend — they were delicious!


  31. Amy on June 4, 2010 at 12:57 am

    I had raisin bran for breakfast this morning (and love plenty of milk in my cereal)! It’s my turn for Friday Breakfast at work this week, and I think I’ll be giving these muffins a try. Thanks for sharing!


  32. Erin F on July 2, 2010 at 4:49 pm

    I made these muffins last night, and gave them to my daughter and husband to try. They don’t like Raisin Bran at all, so I didn’t tell them what was in them (or the name of them, of course!). My daughter loved them and thought they were apple muffins. My husband also loved them and thought they were cinnamon muffins. Only after they tasted them and confessed their love for them, did I let them in on the main ingredient. Great recipe, great muffin!!


  33. Mani on August 18, 2010 at 10:36 am

    Made the batter for these last night and baked them in a mini muffin tin this morning for breakfast. Delicious! Kept coming back for “just one more” several times =). Thanks for the easy, tasty recipe.


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  35. Rachel on June 15, 2011 at 1:17 am

    I am looking for a raisin bran (crunch!) type muffin recipe to try out tomorrow and I kind of like the look of this one. However, I have only brown sugar and regular milk. What do you think? Do you think this would still taste good?

    Thanks and I think I’ve just tried to give it a whirl, so thanks again!


    • Michelle on June 15th, 2011 at 10:14 am

      Hi Rachel, Great! Would love to know what you did to adapt and how you liked them! Enjoy!


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  39. Georgia on April 26, 2012 at 12:49 am

    This is lucky to come across this. I was trying to find a recipe for raisin bran muffins where I had everything and this meets the bill.


  40. Sarah on June 20, 2012 at 8:27 am

    I’ve made this recipe with reg bran flakes and then this morning with banana nut crunch cereal. I added cinnamon to both. DIVINE. my four, two and one year olds gobbled them up. thanks for the recipe!


  41. Pam on November 1, 2012 at 7:01 am

    My husband loves raisin bran cereal. We both love these muffins. I added extra raisins. Sinfully healthy.


  42. Baking Dad on April 8, 2013 at 3:16 pm

    You can avoid the waiting period if you put all your liquids on top of your cereal first and then start your dry ingredients in another bowl. The cereal gets sufficiently soggy pretty quick this way.


  43. John on November 26, 2013 at 7:58 am

    Hmmm…I have not made these before and I am considering making these. How about using (melted) butter instead of veggie oil? What changes will need to be made? Also, can I mix the batter and store in the fridge or counter over night and bake in the morning? Do I need to let the dough get to room temp before baking? Your advice would be greatly appreciated.


    • Michelle on November 26th, 2013 at 9:17 am

      Hi John, I would not recommend substituting melted butter for the vegetable oil, as it will change the texture of the muffins. I have not tried refrigerating the batter overnight and then baking, so I can’t guarantee how they would turn out, but if you try it, I would refrigerate the batter, not leave it out.


      • John on November 26th, 2013 at 10:58 pm

        Mixed a batch as prescribed in the recipe tonight and am leaving in the fridge for about 8 hours. The plan is to bake them in the morning for breakfast. Prep time was a little less than 15 min, used the muffin method so minimum mixing by hand, about 14 seconds, let it sit for 15 min on the counter then into the fridge. Will let you know how it turns out. How are the Penguins looking this year?


        • Michelle on November 27th, 2013 at 11:23 pm

          Flashes of awesomeness, but riddled with injuries. We played our game tonight with a ton of call-ups. Hopefully we can get healthy after the holidays!


      • John on December 3rd, 2013 at 12:59 am

        Did not turn out as well as I expected but they were delishious. Well worth the effort. Problems were due to bakers errors in technique not the recipe. Did not get much rise out of the muffins, or at least not as much as I had expected, and I expected a deeper browning. Getting a newer batch of baking soda next time I try this and I will not refriderate. I figure it will be best to make sure I have the technique down first before trying the extended rest. Still early in the hockey season, I’m sure the ‘guins will finish strong. Dispite the Sykora name, I’m a Wings fan.


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  45. naca A on May 6, 2014 at 1:59 pm

    I don’t actually like raisin bran but this is the second time, and not the last, that I’ll make these muffins. I use yogurt for the buttermilk and they are wonderful.


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