Raisin Bran Muffins
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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.
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!
Two years ago: Cheesecake Truffles[/donotprint]
Raisin Bran Muffins
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ⅓ cup (66.67 g) granulated sugar
- 3 tablespoons light brown sugar
- 2½ cups (147.5 g) Raisin Bran cereal
- ⅓ cup (72.67 ml) vegetable oil
- 1 egg
- 1¼ cups (300 ml) buttermilk
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are excellent! I’ve been making these a lot lately. I add extra raisins and added walnuts in my last batch. I freeze them and zap them for a quick breakfast with some yogurt. So good!
I made these 40 years ago when my children were young. I’m happy to have found the recipe and I will be making them again now.
This is the absolute best raisin bran muffin recipe! I mentee let the cereal sit after all was mixed! Loved it!
I added one ripe banana. Omitted buttermilk just used 2% milk. I also added a sprinkle of cinnamon and omitted the sugar on top.
These are excellent! I didn’t have any buttermilk, so I used regular milk and it turned out fine. I keep them in the freezer and zap them for 15 seconds. So yummy!
Delicious. Will make again. Thank you to the commenter who suggested mixing the buttermilk and cereal at the beginning.
They are really really good, and I added cinnamon to them😊
Made these for a bunch of seniors. Nobody could get enough. Didn’t have vanilla so I used almond extract. Good recipe, highly recommend others to try.
This is a really excellent recipe that I have made dozens of times. Over the years I have tried to eliminate fats from my diet, so I substitute unsweetened applesauce for the oil…they still turn out great. I have also substituted plain kefir for buttermilk with great success. I always make a double recipe and they are gone waaaay too fast.
Absolutely wonderful made exactly as recipe measured did not have buttermilk (so used whole milk/vinegar-1 Tb plus couple drops more let set for 5 min) let batter set covered, used large muffins cups yielded 6 beautiful muffins
Ate 1 hot with melted butter and OMG so good
Yum. I added more raisins, used milk, and baking powder because I didn’t use buttermilk (acid). Next time I will add nuts. Yum. Don’t know how to post a pic. They are lovely.
I’ve made these muffins at least ten times. This is an awesome recipe. I always make a double recipe and get 24 decent sized muffins. I’m making some right now!
These are good but next time I’ll make a 1.5x batch because I barely got 11 normal sized muffins. Also will add cinnamon.
I have made hundreds of muffins over the years and without a doubt, these are the worst muffins ever. They looked unappetizing when I took them out of the oven and tasted even worse. The whole batch went directly into the garbage.
Since these appear to be, quantitatively, a 5-star recipe, you must be doing something wrong.
Making these muffins today for the second batch. I used a 6 count muffin pan for first ones, saved rest of the batter in fridge and made more a few nights later. Had enough batter left for a breakfast threat for the 2 of us. I used Raisin Bran Crunch cereal both times. Next time I am going to try the RaisinBran Cranberry . Hubby loves them! Me too! Count ended up at 16.
These muffins are delicious. When I added it to my recipe builder on My Fitness Pal they came up as 120 calories per muffin! Definitely a keeper!
I have made these muffins several times…….love them. Here are my modifications
– increased white sugar to 2/3 cup
– used 1 cup milk & 1/4 cup plain yogurt
– used Raisin Bran Crunch
– only let batter sit for 25min
– cinnamon sugar on top
Ps – took a photo but not familiar w how to use instagram. Is there an email address i can send the photo?
Hi Lillian! Thanks for sharing your modifications! You’re welcome to send a photo to michelle@browneyedbaker.com
I absolutely love your recipe for Raisin Bran Muffins… Nothing like the standard Bran Muffins. They are so delicious, tender and moist. Thank you ❤️😊…- Stephanie
Yummy! I added cinnamon and blueberries.
They’re very tasty!
Raisin Bran Muffins .. So Good . Thanks for the base
Added:
– 1/2 cup shredded Coconut
-1/2 cup shredded Carrots
-1/2 cup chopped dried Dates
-1/2 cup cooked Sweet Potato
Made these this morning to warm up the kitchen. Turned out perfect & delicious and turned out just as pictured. Only change I made was I used half whole wheat flour and half all-purpose white. May use all brown sugar next time instead of white and do away with the 3 extra tablespoons. NOT overly sweet as is but I like to cut down sugar as much as possible without having to use artificial sweetener.
I followed the recipe, then added an extra 1/2 cup raisins. I folded in 1/2 cup of frozen blueberries and the zest of one orange just before baking. I only baked half the batter. These muffins are super delicious. I would use less sugar next time as a personal preference.
My mother had this recipe and they are addicting. I remember they were moist and delish. Can’t wait to make them again.