25-Minute Raisin Bran Muffins
Delightfully soft and tender, these Raisin Bran Muffins are rich in fiber, lightly sweet, and perfect for breakfast or a grab-and-go snack. Refrigerate the batter overnight for a simple, time-saving start to your day.
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.