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. 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. Seriously! The last thing you want in the sixth grade is potential. Lame. (If you can’t already tell, I’ve painted a picture of my sixth grade self for you. I was tragically hilarious and full of… stinkin’ potential.)
Blueberry muffins are like cupcakes. With fruit. For breakfast.
Bran muffins… have a great personality… if you know what I mean.
But these Raisin Bran Muffins? They are sorta like a secret weapon. Like the ugly duck turned swan. Like the unfortunate looking sixth grader who got kinda cute in her late twenties. So there! Take that sixth grade blueberry muffin blonde!
Woooow. I can’t believe I just wrote that. Furthermore… I can’t believe you just read that. Apologies and thanks.
There are two things that make this muffin a secret weapon.
One: they’re made with Raisin Bran Cold Cereal. Super easy. Super yummy.
Two: the batter can be made ahead and kept in your fridge for a week. The best part is that the muffins are even better a few days after the batter is made. Yum. Fresh muffins every morning. 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. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. 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. Scoop into lined muffins pans when ready to bake. 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.
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Thanks for the story….I didn’t know that we knew each other in the 6th grade, because you sure got me right!!
I can’t wait to try these. Thanks
Just made these and they are delicious! Thanks for a great recipe!
thought I would add that my 3 year old boy who is supper picky just ate one and loved it! I will definitely be making these again!
Thanks for the recipe, Joy! I made them over the weekend and finished the rest of the batter this morning. It was so nice having hot, fresh muffins to eat on my way to work. Delicious!
that’s great! i’m so glad you got to enjoy them all week!
I had to comment and thank you for this recipe. My two year old little girl LOVED these muffins, and she is very picky. They were delicious, and not overly sweet. We had muffins all weekend! It was so easy to just grab the batter out of the fridge and make a half a batch at a time. Thanks again for such a wonderful, delicious, and easy recipe! This one is a keeper!
It’s such a coincidence because I had raisin bran cereal that I didn’t want to eat as cereal, and on the same week, you had posted this recipe ;]
I made them, and I like the subtlety of the muffins. They were tasty and slightly sweet–and tasted healthy at the same time.
These muffins look amazing, easy and quick in the morning. Thanks!
Can you substitute the raisin bran for another cereal? Like cornflakes? Or is it best to leave it be?
Yummy! I just saw these on Michelle’s site a while ago! Didn’t know they came from you! I already bookmarked it :)
I’ve eaten/loved these for years; but I know them as Semester Muffins.
http://kitchentimes.blogspot.com/2009/09/semester-muffins.html
Hello Joy!
Brussels calling! I have been a fan from your grand recipes for a long time & your recipes never fail me!!
These lovely mufffins are a real treat! Many thanks!
Many foodie greets from Brussels, Belgium!
I have exams this week, but instead I stay up until midnight looking up good muffins to make that I probably wont have time for in the next three weeks. But your commentary makes it all worth it.
I remember that cute blond girl in sixth grade.. actually she carried on into high school and sat there with all eyes on her until the guys saw that she wasn’t putting out any, which was around year nine (freshman?) it was then that she jumped to the act, and now she’s quite the scene … just some uh, necessary information for you :D
Your commentary has inspired me to make this deliciousnesses.. thank you!
These sound perfect for my 4 year old… he loves blueberry muffins and eats dry cereal straight out of the box… just wish I could see the pictures – doesn’t seem to work on my laptop :-(
I’m making these for the second time now, although here (Australia) they are Sultana Bran Muffins. First batch went into freezer and zapped in microwave to defrost and reheat them, made a great after work snack. This time around I mixed cereal into batter instead of into dry ingredients. Last time I ended up with floury cereal flakes and some small unmixed blobs of flour, but muffins were still good :)
I love your website. I could read it all day.
You know so much about everything.
You are an angel. Your Mom must be very proud of you.
Baked some this morning from a batter I made last night. Delicious! And what a treat to start the day. Thanks for the recipe!
I knew you’d have just the recipe I was looking for! Can’t wait to make these.
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!!!
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