If you’re looking for a cozy, nutritious treat to start your day right, look no further than these Raisin Bran Muffins! Packed with whole grains, juicy raisins, and a hint of cinnamon, every bite brings the best of crunchy cereal and home-baked goodness together in one deliciously satisfying muffin. Whether you’re grabbing breakfast on the go or settling in for a leisurely weekend brunch, these muffins are sure to become a staple in your kitchen—trust me, one batch never lasts long!
Ingredients You’ll Need
Simple, honest ingredients are truly the heart of Raisin Bran Muffins! Each component plays a crucial role, coming together for an irresistibly soft crumb, just the right amount of sweetness, and that classic, comforting flavor you know and love.
- Raisin bran cereal: Adds texture, fiber, and a gentle sweetness that anchors the muffin’s moist crumb.
- Milk: Soaks the cereal and gives extra tenderness—dairy or your favorite plant-based milk works well.
- All-purpose flour: Provides structure, keeping the muffins light without being dense.
- Whole wheat flour: Brings wholesome nuttiness, a boost of fiber, and a deeper flavor profile.
- Packed brown sugar: A touch of molasses flavor for rich, caramel notes and extra moisture.
- Baking soda: Ensures your muffins rise up tall and fluffy every time.
- Ground cinnamon: Just the right spice for warmth and cozy aroma in every bite.
- Salt: Enhances all those beautiful flavors without overpowering the batter.
- Vegetable oil: Keeps the crumb soft and tender, while making the recipe easy to mix together.
- Large egg: For binding and just enough richness to hold everything together perfectly.
- Vanilla extract: Adds next-level depth and a subtle sweetness.
- Raisins: Plump and juicy pockets of sweetness dotted throughout each muffin.
How to Make Raisin Bran Muffins
Step 1: Prepare the Muffin Tin and Preheat the Oven
Start by setting the tone for baking success—preheat your oven to 375°F (190°C). This little bit of prep ensures your Raisin Bran Muffins rise faultlessly from the very first minute. Grease or line a 12-cup muffin tin, so each muffin unmolds easily and has a perfectly golden edge all the way around.
Step 2: Soften the Cereal
In a medium bowl, mix together the raisin bran cereal and milk. Let this sit for about 5 minutes. This magical pause lets the cereal soften just enough to blend seamlessly into the batter, so you get that moist muffin texture without dry flakes (and every bite is still packed with flavor).
Step 3: Mix the Dry Ingredients
While the cereal soaks, grab a separate large bowl and whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, ground cinnamon, and salt. Combining these dry ingredients now means you’ll get a consistent texture (and avoids those sneaky pockets of soda or spice).
Step 4: Build the Wet Mixture
To your soaked cereal, add the vegetable oil, large egg, and vanilla extract, stirring until well combined. This is where the batter gets its glossy richness and those yummy hints of vanilla—who can resist that aroma?
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients, then gently fold everything together with a spatula—just until you see no more dry flour. Don’t overmix! A few lumps are totally fine, and they’ll bake out nicely for a soft, tender crumb.
Step 6: Stir in Raisins
Fold in those extra raisins, scattering sweet bites of fruit through every muffin. They bring delightful chew and a little burst of juiciness, making each muffin feel extra special.
Step 7: Distribute the Batter and Bake
Divide the batter evenly among your muffin cups, filling each about two-thirds full for classic muffin domes. Slide the pan into your preheated oven and bake for 18–20 minutes, or until the tops are golden and an inserted toothpick comes out clean. Let them cool just a bit before digging in (if you can wait!).
How to Serve Raisin Bran Muffins
Garnishes
A sprinkle of raw sugar on top before baking adds extra sparkle and crunch. If you’re feeling fancy, a light drizzle of honey or a dusting of powdered sugar over cooled muffins looks charming and tastes divine. Sometimes, a small dollop of cinnamon butter on a warm muffin simply takes breakfast to the next level!
Side Dishes
Pair your Raisin Bran Muffins with creamy Greek yogurt, fresh fruits like berries or orange slices, or even your favorite smoothie for a wholesome start. For brunch, serve alongside scrambled eggs or a veggie frittata to keep things hearty and energized all morning.
Creative Ways to Present
Turn breakfast into a celebration by arranging cooled muffins on a rustic cake stand with a bowl of whipped cream cheese and a tray of colorful berries. Or, for a grab-and-go option, place each muffin in a parchment wrapper and tuck them into lunchboxes—they brighten anyone’s day!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover Raisin Bran Muffins in an airtight container at room temperature for up to three days. They’ll stay moist and flavorful—just be sure to keep them out of direct sunlight and away from humidity for the freshest results.
Freezing
These muffins freeze beautifully! Simply arrange cooled muffins in a single layer in an airtight container or zip-top freezer bag. They’ll keep well for up to two months and make busy mornings so much easier. Thaw overnight at room temp or give them a quick zap in the microwave.
Reheating
Want that fresh-from-the-oven taste? Pop a muffin in the microwave for about 20 seconds, or reheat in a toaster oven for a slightly crisp top. Warm muffins taste just as dreamy as the day they were baked, and are perfect with a steaming cup of coffee or tea.
FAQs
Can I use a different type Breakfast
Absolutely! While classic raisin bran cereal is the star here, you can swap in other bran or high-fiber cereals in a pinch. Just ensure they’re flake-style for similar texture and that you still add plenty of raisins for that signature sweetness.
How can I make Raisin Bran Muffins healthier?
For a lighter take, substitute half the oil with unsweetened applesauce to cut back on fat without sacrificing moisture. You could also toss in a few chopped walnuts or use less sugar, adjusting slightly to taste and texture.
Are Raisin Bran Muffins suitable for kids?
Definitely! Kids usually love the mild sweetness and fun bites of raisin throughout. If you’re baking for little ones, you can even make miniature muffins using a mini-muffin tin for smaller, snack-sized treats.
Can I make these Raisin Bran Muffins dairy free?
Of course—you can use any non-dairy milk (like almond, oat, or soy) in place of the regular milk. Double-check that your cereal and other ingredients are dairy-free, and you’ll have a wonderful treat everyone can enjoy!
Why did my muffins turn out dense or dry?
Density often results from overmixing the batter or using too much flour. Be gentle when folding the wet and dry mixtures together, and use a light hand—just combine until no dry streaks remain for fluffiest results. Also, be sure not to overbake!
Final Thoughts
There’s just something special about baking a batch of Raisin Bran Muffins—sharing them with family, savoring them with your favorite coffee, or tucking one away as a pick-me-up snack. Give this recipe a try and discover how deliciously heartwarming a simple homemade muffin can be!
Print
Raisin Bran Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Raisin Bran Muffins are a wholesome and delicious breakfast treat. They are easy to make and perfect for a quick morning meal or snack.
Ingredients
Raisin Bran Muffins:
- 1½ cups raisin bran cereal
- ¾ cup milk
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat the oven: Preheat oven to 375°F and grease or line a 12-cup muffin tin.
- Soften cereal: In a medium bowl, combine raisin bran cereal and milk; let stand for 5 minutes to soften.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Add vegetable oil, egg, and vanilla extract to the cereal mixture, stirring well. Pour wet ingredients into dry ingredients and gently fold together until just combined. Stir in additional raisins.
- Bake: Divide batter evenly among prepared muffin cups. Bake for 18–20 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow muffins to cool slightly before serving.
Notes
- Muffins store well at room temperature for 2–3 days or freeze for up to 2 months.
- You can substitute half the oil with applesauce to reduce calories and fat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 14g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
