Raisin Bran Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Yield: 12-24 muffins

    • Ingredients

  • 2 1/2 cupsflour
  • 1 1/2 cupssugar
  • 2 1/2 teaspoonsbaking soda
  • 1/2 teaspoonsalt
  • 3 1/2 cupsRaisin Bran cereal( I use Post)
  • 2cupsbuttermilk
  • 1/2 cupoil( applesauce may be substituted for oil)
  • 2eggs, beaten
  • 1/2 cupwalnuts(optional)

    • Directions

  • Blend flour, sugar, baking soda and salt in a large mixing bowl.
  • Stir in cereal and walnuts.
  • Add buttermilk, oil and eggs.
  • Blend until dry ingredients are moistened.
  • Do not over stir.
  • Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
  • Fill muffin tins 2/3 full.
  • Bake at 400°F for 20 minutes.
  • Recipe may be doubled.

    • Reviews

  • “This was just the recipe I was looking for since I had a box of cereal that no one was finishing!They were chewy, yet moist.I added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon.”

  • “Easy, delicious and so convenient!I left out the walnuts, because I didn’t have any on hand, but even without these muffins were astounding.My kids adore these with a bit of butter and grape jelly!”

  • “Super Recipe!I followed others’ advice and mixed all wet ingredients with raisin bran and let soak 5 minutes or so.Then slowly added dry ingredients just until moist.I added 2 TBS. molasses as I wanted the color to be richer and the flavor is superb.I also baked for 15 minutes but at 350 degrees as I misread the directions, but they were very soft and moist.Definately let cool in the pan for a few minutes and then finish cooling on a cookie rack, the first batch fell because they were taken out too early.”

  • “Good flavor but a little tough. Would advise checking at 15 min, 20 was too long. Used half oil, half applesauce, and would use all oil next time. Did crush the cereal and allow to soak in liquid before adding the other ingredients. Made 24 muffins. Thanks for sharing the recipe!”

  • “Excellent muffins.Made a batch this morning and before I knew it – I ate three!I will definately be making these again; this time I think I’ll leave the batter in the refrigerator and bake them off as I want them.I added the cinnamon and vanilla as suggested by another reviewer.Thanks Lori!”

  • “Excellent muffins.Good hot or cold.”

  • “This has always been one of my favorite muffin recipes.Moist and delicious.I keep in the fridge and use an ice cream scoop to get perfect sized muffins.It’s also easier to get the batter in the muffin cups with the ice cream scoop.Thanks for posting this awesome recipe!”

  • “I had a box of Total Raisin Bran to use up and decided this was a great way to do it. The kids said the flavor was good but they felt the muffins were a little tough. I wonder if it would have helped the cereal flakes to soften if I had let it sit a little while before baking.”

  • “Very easy to make-and the taste is incredible.Thanks for posting!”

  • “These muffins were wonderful. I tried similar muffins at B&B. These muffins were even better. They were so easy to make.Thank you my husband could not believe i made them from scratch. Thanks Lucy”

  • “Excellent bran muffin!Especially interesting because of how different in texture it is from muffins made with raw bran.I cut down on the oil and sugar just a wee bit.On the success of this recipe, I concocted a similar one for large batches and a spicier, darker tone, “Big Batch Bran Muffins.”Thanks for the yum and the inspiration.”

  • “Reminds me of my mom’s carrot cake recipe- a TAD bit on the soapy baking soda side. My additions: 1/4 tsp. nutmeg, 1/2 tsp. cinnamon, 1 tsp. vanilla. This made 14 jumbo muffins as I filled the muffin tray to the rim instead of 2/3 full. “

  • “I got 18 muffins from this recipe, threw some in the freezer and we’re eating the rest. We really like the taste of these muffins. I subbed applesauce for the oil and splenda for the sugar. I used muffin liners and they stuck pretty badly so next time I’ll use the oil and a shot of cooking spray. I didn’t have any walnuts but we didn’t miss them. All things considered, a good recipe that I will make again. “

  • “Excellent muffins.Popped in freezer (makes 24), 30 seconds in the micowave and they are hot, moist and sweet. Plus all the nutritious value.Just Great!”

  • “Delicious!!!This is the BEST bran muffin recipe I have ever tried.I didn’t have walnuts so I subbed a trail mix that had walnuts, dates, and raisins.I also added a “secret” ingredient so the kids would love these…a squirt of maple syrup.Thanks, Lori, for sharing, this is a new breakfast favorite at our house!”

  • “these are great. i modified the recipe after the first try by substuting skim milk with a tbls of lemon juice, also used apple sauce instead of oil and used pecans vs walnuts. two other additions really enhanced the muffins. that is, i added 2 tbls of sanka instant coffee crystals and 1/3 cup of craisins (orange flavored cranberries) to the mix. you can’t belive the taste of these muffins. thay ate 5 star…”

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