This is a recipe for Raisin Bran Muffins from my very best friend. Perfect hot out of the oven with melted butter and honey.
Raisin Bran Muffins
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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
Units
Scale
- 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
How can I make this recipe gluten-free?
Because Raisin Bran itself isn’t gluten-free, unfortunately this recipe cannot be made gluten-free.
How long can you keep the batter in the fridge?
The batter will keep in the fridge for up to a week.
How do you recommend storing these muffins?
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!
Would these work as mini muffins?
Yes! A few readers have made these as mini muffins and it worked great – just reduce the time to 10-12 minutes.
Can you use Raisin Bran Crunch instead of regular Raisin Bran?
I’ve never tried these with Raisin Bran Crunch so can’t say how it would work in this recipe!
Do I need to crush the cereal before making this?
Nope! It isn’t necessary as the cereal will soften from the liquid ingredients and the baking.
Three Other Wholesome Muffins
September 19, 2011
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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I actually like raisin bran! I eat it dry as a snack 🙂
I LOVE how you’ve used cereal to make muffins!
You’re crazy. 😉
This is the second time I made these muffins. I added allspice and cinnamon seasons. I Love this recipe.
5 Stars.
Thanks Rose! So glad to hear that!
I have been looking for a receipt and this looks good. I like your added allspice to it. Thanks
How much allspice and cinnamon did you add
Great photos – I wondered about making muffins with Kashi cereal. This might be a good first attempt!
I have tried baking muffins with many “healthy” cereal varieties over the last few weeks, All Bran, Fiber One, etc. but nothing compares to this one! Let me know if you have any luck with the Kashi – sounds great!
I used cranberry almond cereal (basically sub cranberries for raisins and oat flakes for the bran flakes, throw in some flaked almonds for good measure) that I got from Costco that the kids won’t eat – delish!
I just used Cascadian Farm organic raisin bran! Not quite as smooth as the regular brands but still so yummy!
This is like cereal in muffin form – I love it! And I particularly love being able to microwave the leftovers, what a handy recipe.
Handy indeed!
I will eat my cereal in muffin form any day! They look yum!
Thanks Maris!
I love that you used Raisin Bran in these muffins! I made muffins with crushed up cheerios once and they came out fabulously!
PS – That first picture is absolutely amazing! You should submit it to Foodgawker!
Cheerios! I never would have thought!
I LOVE that first picture!!! It just makes me want to lick my computer 🙂
Hahahaha… that’s what I was going for.
Mmmmm…these look fantastic! Bookmarking to make soon. I hate to admit it but I happen to like Raisin Bran too;-) Though I am brand loyal and will eat only Kellogg’s. Can’t wait to try these…thanks!
All you Raisin Bran lovers are coming out of the woodwork! You will definitely love these muffins, then. 🙂
gorgeous photos!! i really love how delicious this looks:) thank you for sharing this.
Thanks!
I once tried a recipe from the back of my raisin bran box (I may look young, but I’m secretly 75) that was for raisin bran oatmeal cookies. Why did that sound good to me? I’m not sure, because they turned out to be nasty and the raisins were ever harder than normal. It looks like I should have held out for these muffins. They’re just plain beautiful.
Lol… I love that you are 75 at heart.
YUMMM! Those photos are gorgeous and make me want to bite into one right now! I am now craving those hearty muffins – I can practically smell and taste them through the computer screen!
That can only mean one thing: you better make them ASAP!
Hi Lindsay,
Sounds delicious. I didn’t know about keep the batter in the refrigerator.
Thanks for stopping by. I loved your blog. I am sure I will spending more here.
Love raisin bran! But only in the version with dried apples, dried bananas and nuts.
These muffins look delicious. And keeping the batter in the fridge? Great idea!
That version sounds like one I could live with!
But I don’t think we can really call it “Raisin Bran” anymore;)
Wow! These look delicious! I’m sure that these would go REALLY well with Golden syrup drizzled on top! I have the recipe on my website… I want to make this!!!
My favourite kind of muffin, forever and ever. Amen.
Looks so delicious, especially with that spot of butter melting. Mmmm….
Haha… love your comment!
These look amazing! I’ve been having pancakes for the last week because I love keeping the batter in the fridge and making them fresh every morning. Now it can be muffins! 🙂
Thanks!
I’ve wanted to do that with pancakes, too! Great idea!
I love warm muffins smothered in butter!
Pretty much anything smothered in butter will do it for me!
This is amazing! I actually do like Raisin Bran (perish the thought, haha), but I LOVE muffins. And I love that you included a way to make a single serving one from saved batter! I foresee many a pre-work breakfast in my future. 🙂
I know – a warm mug muffin is the best way to start the day!
I made these today for my infant twins. They loved ’em! I wrote about it in their blog: http://babieslovebakedgoods.blogspot.com/2011/10/bran-tastic-muffins.html.
Thanks for a great recipe!
Glad you liked them!
Hmm… I wonder how this would be with Raisin Bran Crunch…
Probably fantastic! Unless a little crunchiness is not your thing…
i made these tonight but i only had one cup of plain raisin bran left but i had a whole box of crunch. They turned out great still. Im just wondering what the nutritional value looks like since i have been trying to watch what i am eating.
next time i think i might throw some craisins in too!
I don’t know the nutritional value exactly, but I have reduced both the oil and the sugar and still had great results!
Made a batch for the first time tonight…awesome! I calculated it out that if you make 12 muffins from the batter they’re about 275-325 calories each depending on which substitutions you use. The big calorie kickers are the oil and sugar so if you’re looking to cut down on those try replacing half the oil with unsweetened applesauce and/or using some sugar substitute (which I personally dislike because the splenda baking mix gives a funny aftertaste). Also, you don’t really need to add the extra salt because Raisin Bran already has a good amount of sodium. Happy eating!
I think the recipe should only have 1 tsp. baking soda. the muffins turned out really bitter. I have made a recipe similar to this in the past and I loved them. My family would not eat these. Pretty sure it’s too much soda.
Bummer! I’ve always loved these. Maybe you could try making them with less soda and see if that helps?
Loved it! Added two tsp apple pie spice and sprinkled with confection sugar before serving. Yum yum!!
Glad you liked them! Thanks for the comment!
My mom used to make these when I was young and I was excited to find a recipe for them that was not from a cereal manufacturer. These were great! They were moist and, oh so good!
Glad you liked them Sheri! They’re my faves. 🙂
that looks so easy and so good!
Thanks Tia!
I made these muffins with blueberry yogurt because we don’t have any regular yogurt. mmmmm!
Oooh, yum! Great idea!