Raisin Bran Muffins

Raisin Bran Muffins are hearty, sweet, and moist muffins made in just over a half hour with wheat bran, buttermilk, brown sugar, vanilla, and cinnamon.

If you’ve tried our regular Bran Muffins, adding raisins is a simple way to change up this classic Breakfast Recipe. Muffins like these are healthy, sweet, and easy to take with you on the go.

Raisin Bran Muffins stack on cooling rack

We’ve all tried Raisin Bran as a cereal. The slightly sweetened flakes and delicious raisins are a classic breakfast combo. This recipe takes the idea of raisin bran cereal and bakes it into a delicious buttermilk muffin. What’s not to love?

Between Cinnamon Streusel Muffins, Blueberry Crumb Muffins, and Chocolate Chip Muffins there are plenty of breakfast baked goods to choose from. However, these Raisin Bran Muffins have the added benefit of being healthy.

Not only are they sweet and buttery, but these bran muffins are also full of fiber and relatively low in fat. Wheat bran comes from the outer layer of a wheat kernel. It’s high in dietary fiber and a great way to make your baked goods delicious and healthy! They’re a kid-friendly breakfast that you don’t have to feel any guilt for indulging in.

Raisin Bran Muffins collage

TIPS FOR MAKING RAISIN BRAN MUFFINS

  • Start by preheating the oven and lining your muffin tin with paper liners.
  • Mix the wheat bran and buttermilk together in a large bowl. Set the bran mixture aside and let it sit for 10 minutes.
  • While the bran and buttermilk set combine the oil, egg, brown sugar, vanilla, raisins and whisk them well.
  • Slowly sift together the dry ingredients.
  • When you combine the dry and wet ingredients be careful not to overmix.
  • Scoop the muffin batter into the prepared muffin tin and bake for 18-20 minutes.
  • Insert a toothpick in the center of a muffin to see if they’re done baking. If the toothpick comes out without batter on it you can take the Raisin Bran Muffins from the oven.

HOW TO MAKE YOUR OWN BUTTERMILK

Don’t have a bottle of buttermilk in the fridge? There’s no need to rush out to the store. You can easily make homemade buttermilk with ingredients you already have in the kitchen.

  • Put 1 tablespoon of lemon juice or vinegar into a 1 cup measurer.
  • Fill the rest of the cup with milk.
  • Mix the two together.
  • Let it sit for about 5 minutes until the milk curdles, then use in your recipe.
Raisin Bran Muffins in serving bowl

MORE MUFFIN RECIPES

VARIATIONS ON RAISIN BRAN MUFFINS

  • Add-ins: For some mix-ins try putting some blueberries, raspberries, pecans, or chocolate chips instead of raisins in the muffin batter to change up the taste and texture of your Raisin Bran Muffins.
  • Gluten-free: Wheat bran has gluten in it, but you can make the same batter using oat bran. Make sure to get a package of oat bran that’s labeled gluten-free. That way you’ll be sure there was no cross-contamination during production.
  • Vegan: To make your muffin batter vegan replace the egg in the recipe with applesauce. Use a quarter cup of unsweetened applesauce to replace the egg.
  • Mini-muffins: For bran muffins that are even more portable make them in a mini muffin pan. The mini muffins will bake faster so make sure to keep an eye on them in the oven.
Raisin Bran Muffins stack

MORE BAKERY-STYLE RECIPES

HOW TO STORE RAISIN BRAN MUFFINS

  • Serve: You can keep raisin bran muffins in an airtight container at room temperature for 1-2 days.
  • Store: To store your Raisin Bran Muffin recipe in the fridge, wait for them to cool to room temperature then store them in a zip lock bag. They’ll stay good for up to a week in the fridge. 
  • Freeze: This is also a great recipe to freeze. Flash freeze the muffins for an hour while they’re still in the muffin pan. After the hour the muffins should be frozen and you can put them in a freezer bag without worrying about them freezing together. They’ll keep well in the freezer for up to 6 months.

Pin this recipe now to remember it later

Pin Recipe

Raisin Bran Muffins

Raisin Bran Muffins are a hearty, sweet and moist muffin made in just over a half hour with wheat bran, buttermilk, brown sugar, vanilla and cinnamon.
Yield 18 Servings
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 cups wheat bran
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2/3 cup brown sugar , packed
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 375 degrees and line a muffin tin with muffin liners.
  • Add wheat bran and buttermilk to a large bowl and mix well.
  • Let sit for 10 minutes.
  • Add oil, egg, brown sugar, vanilla extract and raisins and whisk well.
  • Sift together flour, baking soda, baking powder, salt and cinnamon.
  • Add to wet ingredients and stir until just combined.
  • Scoop into muffin liners and bake for 18-20 minutes.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 147mg | Potassium: 153mg | Fiber: 3g | Sugar: 9g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Keyword: Raisin Bran Muffins
Raisin Bran Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi Sabrina, what kind of wheat bran do you use/recommend? There are so many kinds. Will be my first time making these. I love a good bran muffin.