If I were a bran muffin on a bakery display shelf…
Yes… I just said that.
If I were a bran muffin on a bakery display shelf I would probably have blueberry muffin envy.
Blueberry muffins are like the cute blonde girl next door. ย The girl that every boy likes in the sixth grade.
Bran muffins are more like the girl in the sixth grade with frizzy bangs, big teeth, giant feet and loads of…. potential. ย Seriously! ย The last thing you want in the sixth grade is potential. ย Lame. ย (If you can’t already tell, I’ve painted a picture of my sixth grade self for you. ย I was tragically hilarious and full of… stinkin’ potential.)
Blueberry muffins are like cupcakes. ย With fruit. ย For breakfast.
Bran muffins… have a great personality… if you know what I mean.
But these Raisin Bran Muffins? ย They are sorta like a secret weapon. ย Like the ugly duck turned swan. ย Like the unfortunate looking sixth grader who got kinda cute in her late twenties. ย So there! ย Take that sixth grade blueberry muffin blonde!
Woooow. ย I can’t believe I just wrote that. ย Furthermore… I can’t believe you just read that. ย Apologies and thanks.
There are two things that make this muffin a secret weapon.
One: ย they’re made with Raisin Bran Cold Cereal. ย Super easy. ย Super yummy.
Two: ย the batter can be made ahead and kept in your fridge for a week. ย The best part is that the muffins are even better a few days after the batter is made. ย Yum. ย Fresh muffins every morning. ย You win!
Raisin Bran Muffins
makes about 20 to 24 muffins
1/2 of a 15oz box of Raisin Bran Cereal
1/2 teaspoon salt
2 1/2 cups flour
1/2 cup vegetable oil
1/3 cup brown sugar
2/3 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon baking soda
2 cups buttermilk
In a large bowl mix together Raisin Bran, flour, salt, sugars and baking soda.
In a medium sized bowl, whisk together oil, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients. ย If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. ย This will allow the cereal to soften.
If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. ย Scoop into lined muffins pans when ready to bake. ย Sprinkle with a spoonful of granulated sugar if desired.
Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.
159 Responses
Just wanted to let you know I mixed up a batch of these this week and baked them almost every day. They are incredible. I love that you can bake as needed and have them fresh each day. Thank you!
Having just stumbled upon your blog in order to find a yummy raisin bran muffin, I got a lot more. I laughed myself silly. Tomorrow, after my son’s class of 3-6 year olds has chowed down, I will let you know their responses. Thanks!
I guess I’m the odd man out here. I just made these muffins and I’m completely disappointed. Although they’re fully cooked, they’re gummy, kind of lacking in flavor and every last one of them stuck to the paper muffin pan liners. Any idea where I went wrong? Also, I’m selling 2 dozen mutilated muffin stumps on the cheap if anyone is interested.
Great muffins, Joy. I switched it up a little and substituted whole wheat flour for white and omitted the white sugar entirely using just 1/2 cup of light brown sugar. In addition I sprinkled cinnamon sugar on top. Yum!
Thank you so much for your fun story on bran muffins. I picked this recipe to make after ogling many on the “cooking” recipe sites. It can’t be anything but perfect with all that buttermilk!
Have a blessed Day!
Hey Joy,
Oh man, are these good. You can’t go wrong with tons of buttermilk and some brown sugar.
I had bought a 25 oz. box of cereal, because it was on sale… well, ok, because I didn’t read the amounts in the recipe, just the ingredients. But it *was* on sale. Anyway, I raced around looking for our food scale, and instead decided to wing it with the Raisin Bran. I ended up using 4 1/2 cups of cereal and it worked great. Just an fyi for anyone else who gets the wrong sized box!
I absolutely loved the raisin bran muffins. These have always been my favorite, so I finally decided to try and make my own (actually yours, Joy) and what a treat. I get my daily fiber and enjoy a delicious muffin as well. Thanks Joy, you’re a gem!!!
Joy, I have to tell you my cousin gave me this Raisin Cereal muffin recipe and said it was her grandmother’s. It is the nearly exact recipe “doubled.” She does not use brown sugar. I decided to look it up and here it is. HA! My cousin is 71 years old and her grandmother lived to be 107 years old. She has been gone for over 10 years and was in a nursing home for 10 years obviously not baking. I shall never tell her I looked it up because it would hurt her feelings. I’m guessing it was on a raisin bran cereal box at some time. Probably improved by you and others. Anyway, I am baking your recipe because it would be better with brown sugar and the vanilla. My cousin does not use vanilla either.
Thank you for the cute post and the improved recipe. Big smile here.
I was looking for a way to use up cereal
I also like the use of bran. I’m gonna replace buttermilk with milk and Greek yogurt for the same tang and some protein
I think whole wheat flour can be used for 1/2 the reg. flour
I’m a lowfat healthy chef just looking at a great formula with added health!!
Joy,Happy to meet you.
Sure seems you have great support with this recipe for the confidence expressed is certainly reassuring. Have reached goldem years now at 85 and am alone . Just wanted to let you know how much I appreciate your contribution with the raisin brand muffins. Old men aren’t usually good cooks though you permit others success with this presentation. Have been conscience of the whole wheat/flax seed addition. This is a Tokay of the vine. Thanks
Could you post how much 1/2 box of 15 oz. cereal would be in cups? Bought mine @ Sam’s club & have thrown out the box:(.
Cant wait to try these!
Thanks in advance,
Cathy
I used four cups; worked perfectly.
I can sympathize, Joy. I was a bran muffin in sixth grade, too. :)
I am so happy to find this recipe. My mom used to make these when I was a kid and I loved them. Now I make them for my kids and they love them, too. I find, though, every time I make it that I have to add at least another cup of liquid to get the right consistency. The flour plus the cereal is just too much dry for the wet, the way this recipe is written. OP, have you tested this to be sure you transcribed the measurements correctly? Either way, thanks for sharing.
Wow, here is my Six-Week Bran Muffin recipe, cut in half. Made these for years, and true to the name, the batter is good for six weeks in the fridge,
The muffins were delicious! Baked 6 tonight and we each ate 3. I used sugar in the raw on top for some crunch verses regular sugar. After seeing a โJoy the Bakerโ recipe, that was the one I wanted to use. Thank you for all your great recipes.
I just made these, they really are moist and amazing. I made them exactly how you wrote the recipe. No problem, perfection. Thank you for sharing the recipe. This recipe reminds me of the bran muffins I had years ago when I was in the hospital after delivering my baby. That was the only bran muffin I thought was truly moist and tasty until now. Great recipe.