Raisin Bran Muffins

Delicious Raisin Bran Muffins are easy to make breakfast muffins made with the classic raisin bran cereal we all know and love! The tasty cinnamon muffin surrounds bran flakes and tender bites of raisin and is absolutely perfect with a touch of honey or pat of butter!

Raisin Bran Muffins Recipe

These lightly spiced breakfast muffins are a fantastic combination of muffin and breakfast cereal! I know, who would have thought to use cereal in muffins right? Apparently, Kellogg's brand cereal certainly did!

Even if you're not a fan of bran cereals or lightly sugar-coated wrinkly raisins, the cereal comes together to make a fabulous muffin! The quick and easy directions for making a fresh muffin to enjoy nice and hot each morning are also included below.

Raisin Bran Muffins Are Easy To Make And Are The Perfect Way To Use Up Leftover Cereal!

Jump to:

• Raisin Bran Muffins Recipe
• 🧁 What is a Raisin Bran Muffin
• 🥘 Ingredients
• 🧂 Substitutions
• 🔪 How To Make Raisin Bran Muffins
• 🥡 Storing & Reheating
• 😋 Other Great Muffins
• 📋 Recipe
• 💬 Comments

My family loves these muffins with a touch of extra spice, some butter melting on each half, and a spoonful of honey dripping from each bite!

🧁 What is a Raisin Bran Muffin

A raisin bran muffin is a muffin made with Kellogg's Raisin Bran or Post Raisin Bran cereal. There are other brands like Malt-o-Meal and Cascadian Farm that also make a raisin bran cereal and other varieties like Raisin Bran Crunch and Raisin Nut Bran that also work just as wonderfully!

The original recipe from Kellogg's cereal is shared in this vintage recipe photo on the right. My recipe is modified to omit the shortening and to use a one-bowl method for mixing my muffin batter.

Making these healthy cereal-based muffins is super easy! It's a quick batter and then a few options for how moist you would like your cereal to be before baking.

🥘 Ingredients

These are the ingredients you will need to make your muffins:

• Dry ingredients - all-purpose flour, sugar, baking powder, salt, and cinnamon combine to make these tasty muffins. Use more cinnamon if desired, or add in a pinch of allspice which is a family favorite in my household.
• Wet Ingredients - milk, eggs, vanilla extract, and cooled melted butter are added to the dry ingredients to make your base muffin batter. Buttermilk (or buttermilk substitute) is a favorite swap out for the milk and adds a tangy flavor.
• Raisin Bran Cereal - added as the last ingredient, and can be baked so that the flakes are a crispy part of the muffins or allowed to soak until soggy. My family loves the muffins that are baked after the batter has already come together after refrigerating for a full day!

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🧂 Substitutions

Some tasty stir-in ideas to try.

• Dehydrated fruits
• Fresh apple slices or grated apple
• Chopped nuts like walnuts or almonds
• Or your favorite warm baking spices (cloves, mace, allspice, ground cardamom, ground ginger).

Substitutions that you can easily make with these raisin bran muffin ingredients:

• Greek Yogurt - Reduce milk to a half cup of milk and add a half cup of Greek yogurt.
• Applesauce or bananas (can be substituted for the eggs, butter, or sugar) - Use half the amount of butter, or 2 tablespoons, and add 2 tablespoons of applesauce or mashed bananas. Replace 1 egg with ¼ cup of applesauce or mashed bananas. Substitute the ¼ cup of sugar with ¼ cup of applesauce or mashed bananas.

🔪 How To Make Raisin Bran Muffins

Once you have all of your ingredients gathered, follow these easy steps to bake the raisin bran muffins:

1. Preheat your oven to 350ºF (175ºC). Line a muffin tin with paper muffin liners or coat it with non-stick cooking spray. *You may want to hold off on preheating if you are going to let the batter sit allowing the cereal to get soggy before baking.
2. In a large mixing bowl, combine the dry ingredients (all-purpose flour, sugar, baking powder, salt, and cinnamon) then make a well in the center of the dry ingredients.
3. Pour the wet ingredients (milk, melted and cooled butter, egg, and vanilla extract) into the well. Mix just enough to combine.
4. Add the Raisin Bran cereal. Stir to combine then either allow the batter to sit for up to 45 minutes before baking if desired.
5. Portion the batter into your paper muffin cup lined muffin tin. Fill each muffin liner ¾ to full for about 10 muffins.
6. Bake at 350ºF (175ºC) for 16-18 minutes, or until the muffins are lightly golden on top and an inserted toothpick comes out clean from the center of the muffins.
7. Remove the muffins from your oven and allow muffins to cool in the muffin tin. Cool for about 10 minutes before serving warm. Cool completely before storing.

🥡 Storing & Reheating

Baked raisin bran muffins can be stored in an airtight container at room temperature for 1 - 2 days. Keep any remaining muffins refrigerated and they will last another 8 - 10 days beyond those first two days.

Baking Fresh Muffins Daily

Your mixed raisin bran muffin batter can be stored in the refrigerator for 3-4 days. Portion out the batter into a mug or ramekin and microwave for 1 minute to make your muffins fresh each morning!

😋 Other Great Muffins

Take a look a t a few of my favorite muffin recipes!

• Chocolate Protein Muffins
• Strawberry Yogurt
• Chocolate Chip Banana
• Banana Nut
• Blood Orange

📋 Recipe