Raisin Bran Muffins Recipe
These homemade raisin bran muffins transform a simple breakfast cereal into moist, flavorful muffins perfect for quick mornings and brunch gatherings. Using a unique cereal-soaking technique, these muffins deliver a tender crumb and natural sweetness with fewer calories and sugar than store-bought versions. Optional add-ins and dietary swaps make it easy to customize for gluten-free, vegan, or nutrient-boosted variations.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-40 minutes
- Yield: 12 regular muffins (6 jumbo or 24 mini muffins with adjusted bake times) 1x
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Muffin Base:
- 2 cups raisin bran cereal
- 1 cup milk (whole or any milk including plant-based)
- 1½ cups all-purpose flour
- ½ cup packed brown sugar (light or dark)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil or melted butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
- ½ teaspoon orange zest
- ¼ cup additional raisins
Dietary Swaps:
- For gluten-free: substitute 1:1 gluten-free flour blend and use certified gluten-free cereal
- For vegan: use plant milk and replace egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min)
Instructions
- Soak the Cereal: In a medium bowl, combine the raisin bran cereal with milk and let it soak for 5-10 minutes until softened, ensuring your muffins stay moist without additives.
- Prepare Your Baking Equipment: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon. Make a well in the center.
- Combine Wet Ingredients: To the soaked cereal mixture, add the oil, egg, and vanilla extract. Stir well; the mixture will look a bit messy with floating cereal pieces.
- Combine Wet and Dry Mixtures: Pour wet mixture into the well of dry ingredients and gently fold just until combined, leaving the batter slightly lumpy to avoid tough muffins.
- Fold in Add-ins: If desired, gently fold in walnuts, orange zest, or extra raisins with 2-3 strokes.
- Bake to Golden Perfection: Divide batter evenly into muffin cups, filling about ¾ full. Bake 18-22 minutes until golden and a toothpick comes out with moist crumbs.
- Cool Properly: Let muffins cool in pan for 5 minutes before transferring to a wire rack to avoid soggy bottoms.
Notes
- Overmixing causes tough, peaked muffins; fold batter gently.
- Soaking cereal is essential for moist muffins; don’t skip.
- Do not overbake; muffins continue to cook slightly after removal.
- Check baking powder freshness if muffins don’t rise properly.
- Store muffins with a paper towel to absorb moisture and keep fresh.
- Freeze wrapped muffins for up to 3 months; reheat microwaved or thawed to serve.
- Mini muffins bake in 14-16 minutes, jumbo take 24-28 minutes.
Keywords: raisin bran muffins, homemade muffins, breakfast muffins, moist muffins, cereal muffins, easy muffin recipe, quick breakfast, healthy muffins
Find it online: https://biteandenjoy.com/raisin-bran-muffins-recipe/
