These Raisin Bran Muffins are subtly sweet and full of fiber. They are a great way to start off the day and the batter can be stored in the refrigerator for 6 weeks!
Looking for something with a little extra bran to start off you day? These muffins will be a great addition to your breakfast table or even as an afternoon snack.
*Originally published May 2014. Photos and text updated.*
I remember making these muffins as a child. They were probably one of the first muffins I learned how to make.
This is an old fashioned recipe from an old cookbook of my grandmas. The only change I made to the original recipe was to cut down on the sugar because that’s what I do with almost every muffin recipe, lol!
Ingredients for Raisin Bran Muffins:
- Raisin Bran: Use any brand you prefer. If your box is lacking in the raisin department feel free to add extra raisins. And I give a weight range for the cereal in the recipe because different brands have different weights. As long as it falls somewhere in that range that is fine.
- Buttermilk: Adds flavor and keeps the muffins moist.
- Eggs: Adds structure and helps hold everything together.
- Sugar: As stated earlier I cut the amount in half from the original recipe.
- Baking Soda
- All-Purpose Flour
Reasons why you will love these muffins:
- They are SO EASY to make!
- Use less than 10 ingredients
- The batter can be stored in your refrigerator for up to 6 weeks! Fresh muffins anytime!
- These muffins are freezer friendly
- A great way to get in some extra fiber
Are these muffins healthy?
I wouldn’t consider this a super healthy muffin recipe because they are made with refined flour and sugar. However, they are homemade which is so much better than store bought.
So, at least they aren’t loaded with preservatives. And the amount of sugar is reduced. Hey, I’m not perfect, lol!
How to create tall muffin tops:
Here are the 3 secrets to getting those bakery style tall muffins:
- Make sure your muffin batter is thick. A thin muffin batter doesn’t stand a chance at creating tall muffins.
- Fill those muffin tins. Don’t worry they aren’t going to explode or overrun if you fill them. Fill them to the top for nice tall muffins! My favorite muffin pan is this USA Pan or this Silicone Muffin Pan. I will mention though the silicone pan has slightly larger wells so you won’t get quite as many muffins.
- And finally, bake them at a higher temperature for the first 5 minutes then reduce the baking temperature. The higher temperature quickly lifts the tops creating a nice dome.
Raisin Bran Muffins
- 4 large eggs
- 1 cup (226g) butter, melted
- 1 quart (945ml) buttermilk
- 1½ cups (330g) sugar
- 1 (15-20oz) (425g) box raisin bran cereal
- 5 teaspoons baking soda
- 1 teaspoons salt
- 5 cups (660g) all purpose flour
- Preheat oven to 425°F. Prepare muffin tin with liners or by greasing; set aside.
- In a very large bowl beat eggs lightly. Add butter, buttermilk, sugar, baking soda, and salt.
- Stir in cereal and flour just until combined. Spoon batter into prepared muffin tin filling them to the top. This batter will be thick. Bake for 5 minutes then reduce the oven temperature to 400°F and bake for 10-15 minutes or until the muffin top bounces back when you touch it.
- Remove and let cool for 5 minutes then remove muffins. If using liners remove immediately.
- If you don't want to bake the entire batch of batter it can be stored in an airtight container in the refrigerator for up to 6 weeks.
- Freezer Friendly: Cool muffins completely and place in a freezer safe container or bag. Freeze for up to 3 months. Thaw at room temperature.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.