A warm raisin bran muffin is just what your morning needs. With cozy aromas and naturally sweet raisins, it’s comfort food with real benefits.
These raisin bran muffins are packed with fiber-rich bran cereal to keep you full and focused. Whether you're meal prepping or grabbing one on the go, they’re a smart, delicious choice.
As someone who values simple, nourishing recipes, I can say this raisin bran muffin is a staple worth keeping. Moist, hearty, and easy to make—what’s not to love?
Make a batch of raisin bran muffins today and enjoy a better breakfast all week.
Why These Raisin Bran Muffins Are Special
This raisin bran muffin recipe brings back the comfort of old-school baking—with a healthy twist.
Made with real raisin bran cereal, these muffins are naturally sweet, fiber-packed, and full of wholesome flavor.
You can easily make them low sugar or diabetic-friendly, and they’re perfect with coffee, milk, or a pat of butter.
Each raisin bran muffin is a feel-good choice for breakfast, lunchboxes, or quick snacks.
Bake once, enjoy all week—raisin bran muffins that truly deliver.
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Ingredients
Dry Ingredients:
- Raisin bran cereal
- All-purpose flour
- Brown sugar
- Baking powder
- Salt
- Cinnamon
- Nutmeg
Wet Ingredients:
- Buttermilk
- Vegetable oil or melted butter
- Large egg
- Vanilla extract
Add-ins:
- Additional raisins
- Wheat bran (optional)
See recipe card for quantities.
Instructions
Prep and Mix
- Preheat your oven to 375°F
- Line a 12-cup muffin tin with paper liners
- In a large bowl, combine the raisin bran cereal with buttermilk
- Let sit for 10 minutes to soften
- In a separate bowl, whisk together all dry ingredients (flour, brown sugar, baking powder, salt, cinnamon, and nutmeg)
- Add the egg, oil, and vanilla to the soaked cereal mixture
- Stir until combined
Combine and Fill
- Pour the wet ingredients into the dry ingredients
- Fold gently with a rubber spatula until just combined
- The batter should look slightly lumpy (don't overmix as this creates tough muffins)
- Fold in the extra raisins
- Divide the batter evenly among muffin cups
- Fill each cup about ¾ full
Bake and Cool
- Bake for 18-22 minutes
- Check that tops are golden brown and a toothpick inserted in center comes out with just a few moist crumbs
- Let the muffins cool in the pan for 5 minutes
- Transfer to a wire rack to cool completely
- Prep and Mix: Soak cereal and mix dry ingredients in separate bowls.
- Combine and Fill: Gently fold and portion batter into muffin cups.
- Bake and Cool: Bake until golden, then cool completely on a wire rack.
Equipment For Raisin Bran Muffin
Essential Tools:
- 12-cup muffin tin
- Large mixing bowls
- Wire cooling rack
- Ice cream scoop for portioning
Budget Alternatives:
- Paper liners instead of greasing
- Large spoon for mixing
- Clean kitchen towel for cooling
Expert Cooking Tips & Tricks
The Soaking Secret: Never skip the 10-minute cereal soaking time for bakery-quality texture.
Room Temperature Rule: Take egg and buttermilk out 30 minutes before baking for better mixing.
Gentle Folding: Use a folding motion when combining ingredients to keep muffins tender.
Even Portions: Use an ice cream scoop to divide batter evenly for consistent baking.
Recipe Variations
Popular Variations
Chocolate Chip: Replace half the raisins with mini chocolate chips.
Cranberry Orange: Use dried cranberries and add 1 tablespoon orange zest.
Banana Bran: Add 1 mashed banana and reduce buttermilk by ¼ cup.
Nutty Twist: Add ½ cup chopped walnuts or pecans.
Dietary Swaps
Gluten-Free: Use 1:1 gluten-free flour blend.
Dairy-Free: Replace buttermilk with plant milk plus 1 tablespoon lemon juice.
Lower Sugar: Substitute brown sugar with unsweetened applesauce.
Vegan: Use flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Storage
Fresh Storage
Counter: Store in airtight container for up to 3 days. Refrigerator: Keep fresh for up to one week.
Freezing
Long-term: Wrap individually and freeze for up to 3 months. Reheating: Thaw overnight, then warm in 300°F oven for 5-10 minutes.
Make-Ahead Tips
- Prepare dry ingredients up to a week in advance
- Mix batter the night before and refrigerate
- Add 2-3 extra minutes to baking time if using cold batter
My Grandmother’s Secret Touch
There’s something magical about the way my grandmother baked—every recipe had a quiet wisdom behind it. Her secret to the perfect raisin bran muffin? Patience. She always let the batter rest for five minutes before baking. "Let it settle," she’d say, “so the muffins rise with heart.”
This simple pause lets the flour fully absorb the moisture and gives the baking powder time to activate, creating muffins that are taller, softer, and more tender with every bite.
And just before serving, she’d brush the tops with melted butter—adding that warm, golden glow and a touch of comfort you could taste. It’s these little details that turn an everyday raisin bran muffin into something unforgettable.
FAQ
What is the healthiest type of muffin?
Raisin bran muffins are among the healthiest muffin options available. They provide high fiber content (4-6 grams per muffin), support digestive health, and contain fewer calories than chocolate chip or blueberry varieties. Made with whole grain bran cereal, these muffins offer sustained energy without sugar crashes. Choose homemade versions with reduced sugar and healthy fats for maximum nutritional benefits.
What happened to Skinner raisin bran?
Skinner raisin bran was discontinued by manufacturer Post Consumer Brands in the early 2010s due to declining sales and market consolidation. The brand couldn't compete with dominant players like Kellogg's Raisin Bran and Post's own Raisin Bran. Many consumers now use Kellogg's or Post Raisin Bran cereals when making raisin bran muffins and other baked goods recipes.
Why is Costco raisin bran different?
Costco's Kirkland Signature Raisin Bran differs from name brands in raisin-to-flake ratio, sweetness level, and packaging size. It typically contains more raisins per serving and less sugar coating on flakes. The bulk packaging (multiple boxes) offers better value. Many bakers prefer Costco's version for raisin bran muffin recipes because the extra raisins create more flavorful, moist results.
Do bran muffins raise blood sugar?
Raisin bran muffins can raise blood sugar, but less dramatically than refined flour muffins. The high fiber content (4-6 grams) slows sugar absorption, creating steadier glucose levels. Diabetics should consume in moderation and pair with protein. Homemade versions with reduced sugar, whole grain flour, and added nuts provide better blood sugar control than commercial bakery muffins.
From Our Kitchen to Yours: Make Every Morning Matter
These easy muffin recipes are proof that healthy can still be heartwarming. With just a few pantry staples and simple steps, you’ll have a batch of raisin bran muffins that feel like a cozy hug from the oven—full of fiber, naturally sweet raisins, and warm, nostalgic flavor.
Whether you’re prepping for the week, feeding a hungry family, or simply chasing that comforting scent of fresh-baked goodness, this raisin bran muffin recipe delivers every time. It's wholesome, satisfying, and wonderfully easy to make.
Tried it? I’d love to hear how your muffins turned out! Drop a comment, rate the recipe, or share your twist—whether you added walnuts, swapped in honey, or served them with butter and jam. Your kitchen stories bring these recipes to life.
And if you’re looking for more delicious ideas, don’t miss our Easy Lemon Madeleine Recipe—light, zesty, and perfect with tea—or try the Quick & Easy Cream Cheese Garlic Bread, a savory favorite for any time of day.
Bake your way into a better breakfast—starting with this classic raisin bran muffin. Your future mornings will thank you.
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Pairing
These are my favorite dishes to serve with Raisin Bran Muffin
Wholesome Raisin Bran Muffins
Equipment
- 1 12-cup muffin tin
- 2 Large mixing bowls
- 1 Wire cooling rack
- 1 Ice cream scoop For even portioning
Ingredients
- 2 cups raisin bran cereal Use your favorite brand
- 1 cup buttermilk Room temperature
- 1 cup all-purpose flour
- ½ cup brown sugar Light or dark
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg Room temperature
- ¼ cup vegetable oil Or melted butter
- 1 teaspoon vanilla extract
- ½ cup raisins Optional, for extra sweetness
- ¼ cup wheat bran Optional, for added fiber
Instructions
- Preheat oven.
- Soak cereal in buttermilk for 5 minutes.
- Mix dry ingredients in a large bowl.
- Combine wet ingredients in another bowl.
- Fold wet and dry mixtures together until just combined.
- Add raisins and wheat bran if using, and stir gently.
- Use an ice cream scoop to fill muffin cups evenly.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
- Brush muffin tops with melted butter, if desired.
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