Raisin Bran Muffins

41 reviews / 4.8 average

Raise your hand if you love Raisin Bran!

Mmmk, not so much. Us normal people don’t care much for shrively grapes in our 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.

Raisin Bran Muffins on a colorful napkin.

Let’s talk raisins.

Those hard shrively grapes that we all know and don’t love and pick out of our cereal?  I don’t know how or why, but they become the most soft sweet nuggets of joy inside this pillowy bran muffin. It’s a total raisin makeover and I luv it.

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.

Just plop some of that batter into a mug or ramekin. Microwave it for about a minute, top it with butter and honey, impulsively make and eat another one, and then run out the door with honey on your face.

Not like that’s happened to me or anything.

Raisin Bran Muffins hot out of the oven with melted butter and honey.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raisin Bran Muffins


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

Scale
  • 1/2 cup oil
  • 1 cup sugar
  • 2 eggs
  • 2 cups buttermilk (sub 1 cup milk and 1 cup plain yogurt)
  • 4 cups Raisin Bran cereal
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt

Instructions

  1. Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes). Let cool at least 10 minutes. Top with butter and honey.
  2. Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for 1 minute.
  • Category: Breakfast
  • Cuisine: American

Keywords: raisin bran muffins, raisin muffins, healthy raisin bran muffins

Recipe Card powered by Tasty Recipes logo

It’s Monday. You deserve an inappropriately large muffin with butter and honey.

Make them and become a raisin hypocrite with me?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

146 Comments

      1. Pinch of Yum Logo
        Rose

        This is the second time I made these muffins. I added allspice and cinnamon seasons. I Love this recipe.
        5 Stars.






        1. Pinch of Yum Logo
          elayne

          I have been looking for a receipt and this looks good. I like your added allspice to it. Thanks






    1. Pinch of Yum Logo
      Lindsay

      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!

      1. Pinch of Yum Logo
        Robyn

        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!

      2. Pinch of Yum Logo
        Pam Peterson

        I just used Cascadian Farm organic raisin bran! Not quite as smooth as the regular brands but still so yummy!






  1. Pinch of Yum Logo
    Kathryn

    This is like cereal in muffin form – I love it! And I particularly love being able to microwave the leftovers, what a handy recipe.

  2. Pinch of Yum Logo

    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!






  3. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo
      Lindsay

      All you Raisin Bran lovers are coming out of the woodwork! You will definitely love these muffins, then. 🙂

  4. Pinch of Yum Logo

    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.

  5. Pinch of Yum Logo
    Nora @ Natural Noshing

    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!






  6. Pinch of Yum Logo

    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.






  7. Pinch of Yum Logo

    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!!!






  8. Pinch of Yum Logo

    My favourite kind of muffin, forever and ever. Amen.

    Looks so delicious, especially with that spot of butter melting. Mmmm….






  9. Pinch of Yum Logo
    Soo @ Little Miss Fitness

    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!

  10. Pinch of Yum Logo

    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. 🙂

  11. Pinch of Yum Logo
    leeann

    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!

    1. Pinch of Yum Logo
      Lindsay

      I don’t know the nutritional value exactly, but I have reduced both the oil and the sugar and still had great results!

      1. Pinch of Yum Logo
        Jess

        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!






  12. Pinch of Yum Logo
    Darice

    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.

    1. Pinch of Yum Logo
      Lindsay

      Bummer! I’ve always loved these. Maybe you could try making them with less soda and see if that helps?

  13. Pinch of Yum Logo
    Virginia Groenewal

    Loved it! Added two tsp apple pie spice and sprinkled with confection sugar before serving. Yum yum!!

  14. Pinch of Yum Logo
    Sheri Struk

    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!

  15. Pinch of Yum Logo
    Isabel

    I made these muffins with blueberry yogurt because we don’t have any regular yogurt. mmmmm!