Start your day with these hearty Raisin Bran Muffins, packed with fiber, natural sweetness, and plant-based protein from whole-grain cereal.
Moist, tender, and lightly sweetened, they provide sustained energy and promote digestive health.
Quick to prepare, make-ahead friendly, and perfect for breakfast or snacks, these muffins are a wholesome, satisfying option for busy mornings or meal prep.
25-Minute Raisin Bran Muffins
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- 1 Muffin tin (12 cups)
- 12 Muffin liners or cooking spray
- 1 – Whisk or spoon
- 1 Toothpick (for testing doneness)
Ingredients
- 6 cups Raisin Bran cereal
- 2 ½ cups All-purpose flour
- 2 cups Buttermilk
- 1 cup Granulated sugar
- ½ cup Vegetable oil
- 2 Large eggs beaten
- 2 ½ teaspoons Baking soda
- 1 teaspoon Salt
Instructions
- Prepare the Dry Ingredients: Start by gathering all your dry ingredients. In a large mixing bowl, combine the 6 cups of Raisin Bran cereal, 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking soda, 1 teaspoon of salt, and 1 cup of sugar. Gently whisk or stir them together until everything is evenly distributed. This ensures that the leavening agents and salt are well incorporated, which will help your muffins rise evenly and develop a balanced flavor.
- Mix the Wet Ingredients: In a separate medium bowl, combine the wet ingredients. Beat together 2 large eggs until smooth, then add 2 cups of buttermilk and ½ cup of vegetable oil. Whisk until fully blended. The eggs will provide structure and moisture, the buttermilk will add a subtle tang and tenderness, and the oil keeps the muffins moist and soft.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the large bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the batter until just combined. Make sure there are no large pockets of flour, but avoid overmixing—the batter should be slightly lumpy. Overmixing can make the muffins dense rather than soft and tender.
- Refrigerate the Batter Overnight: Once the batter is combined, cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 8 hours or overnight. This step allows the cereal to soften and the flavors to meld, creating a moist and flavorful muffin. It’s also perfect for a make-ahead breakfast.
- Preheat the Oven and Prepare Muffin Tin: When ready to bake, preheat your oven to 400°F (200°C). While the oven is heating, prepare a 12-cup muffin tin by either spraying each cup with nonstick cooking spray or lining with muffin papers. This prevents sticking and ensures easy removal after baking.
- Portion the Batter: Remove the chilled batter from the refrigerator and give it a gentle stir. Using a large spoon or ice cream scoop, fill each muffin cup about three-quarters full. This ensures that the muffins have space to rise without spilling over, creating perfectly rounded tops.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 minutes. Keep an eye on them—the muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so check carefully to avoid overbaking, which can dry out the muffins.
- Cool the Muffins: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. This step prevents the bottoms from becoming soggy and allows the texture to set perfectly.
- Store the Remaining Batter: If you have leftover batter, store it tightly covered in the refrigerator for up to one month. You can bake muffins as needed, making this recipe a convenient solution for quick breakfasts or snacks throughout the month.
- Serve and Enjoy: Serve your Raisin Bran Muffins warm or at room temperature. They pair beautifully with a cup of coffee, tea, or a glass of milk. For extra flair, you can lightly toast them and spread a bit of butter or nut butter for a deliciously satisfying breakfast treat.
Notes
- Use fresh Raisin Bran cereal to keep muffins flavorful and crunchy.
- Gently fold the batter instead of overmixing to maintain a tender, light crumb.
- Refrigerate the batter overnight to hydrate the cereal and enhance moisture.
- For a dairy-free option, replace buttermilk with almond or oat milk; adjust baking soda slightly for proper rise.
- Avoid stirring too vigorously to prevent dense or tough muffins.
Chef’s Secrets: Expert Baking Insights
To elevate your muffins, consider a few subtle enhancements.
Toast the raisins lightly before mixing them into the batter to intensify their sweetness and prevent clumping.
For extra flavor depth, add a pinch of cinnamon or nutmeg—just a hint will complement the cereal’s natural maltiness.
Using oil rather than butter ensures the muffins stay moist longer, while chilling the batter allows the flavors to meld and the cereal to absorb liquid fully, creating a tender, flavorful muffin every time.
Serving Suggestions: Delicious Ways to Enjoy
These muffins are versatile and pair wonderfully with a variety of accompaniments.
Serve them warm with a pat of butter or a smear of almond butter for a protein-rich breakfast.
They also make a satisfying grab-and-go snack for busy mornings or a light afternoon treat with tea or coffee.
For a heartier option, slice in half and add a thin layer of cream cheese and fresh fruit for a breakfast sandwich that’s both indulgent and wholesome.
Storage Tips: Keep Muffins Fresh Longer
Proper storage ensures these muffins remain soft and flavorful for days.
Keep cooled muffins in an airtight container at room temperature for up to three days.
For longer storage, freeze individual muffins in resealable bags for up to one month; simply thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Avoid storing in the fridge uncovered, as this can dry them out.
The batter itself can be kept tightly covered for up to a month, making it easy to bake fresh muffins whenever needed.
Frequently Asked Questions
1. Can I use a different cereal?
Yes, you can experiment with bran flakes or other high-fiber cereals.
Keep in mind that moisture absorption may vary, so you might need to adjust the buttermilk slightly to achieve the same batter consistency.
2. Can I make these muffins gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend. Ensure it includes a binding agent such as xanthan gum to maintain structure.
The texture may be slightly different, but the flavor remains delicious.
3. How can I make them sweeter without adding sugar?
You can add mashed banana, unsweetened applesauce, or a drizzle of honey.
These alternatives introduce natural sweetness and extra moisture while keeping the muffins wholesome.
4. What’s the best way to reheat the muffins?
Warm them in the microwave for 20–30 seconds or lightly toast in an oven at 350°F for 5 minutes. This restores softness and gives a fresh-baked feel.
5. Can I double the recipe for meal prep?
Yes! Simply double all ingredients and use multiple muffin tins.
Bake in batches if necessary, and store leftovers in airtight containers or the freezer.
The batter can also be kept overnight or up to a month, making it perfect for meal prepping.
