Raisin Bran Muffins Recipe - Skillful Cook
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Raisin Bran Muffins

53 reviews / 4.8 average

This is a recipe for Raisin Bran Muffins from my very best friend. Perfect hot out of the oven with melted butter and honey.

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.

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A picture of <span class="fn">Raisin Bran Muffins

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

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

  1. Add the Raisin Bran, buttermilk, and oil to a bowl, stir, and let it soak for 15-20 minutes.
  2. Mix in the rest of the ingredients.
  3. Bake in a muffin tin at 400 degrees for 12-14 minutes, depending on pan size. (My large muffin tin took about 18 minutes).
  4. Let cool at least 10 minutes. Top with butter and honey.
  5. 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

This image has an empty alt attribute; its file name is raisin-bran-muffins-4.jpg

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

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166 Comments

      1. Skillful Cook Logo

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

        1. Skillful Cook Logo

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

    1. Skillful Cook Logo

      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. Skillful Cook Logo

        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. Skillful Cook Logo

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

  1. Skillful Cook Logo

    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. Skillful Cook 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. Skillful Cook 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. Skillful Cook Logo

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

  4. Skillful Cook 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. Skillful Cook Logo

    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. Skillful Cook 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. Skillful Cook 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. Skillful Cook Logo

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

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

  9. Skillful Cook Logo

    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. Skillful Cook 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. Skillful Cook Logo

    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. Skillful Cook Logo

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

      1. Skillful Cook Logo

        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. Skillful Cook Logo

    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. Skillful Cook Logo

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

  13. Skillful Cook Logo

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

  14. Skillful Cook Logo

    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. Skillful Cook Logo

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