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 Are Easy To Make And Are The Perfect Way To Use Up Leftover Cereal!
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.
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.
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!
Some tasty stir-in ideas include dehydrated fruits, fresh apple slices, 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.
🔪 Step-by-Step Instructions
Once you have all of your ingredients gathered, follow these easy steps to bake the raisin bran muffins:
- Preheat your oven to 350ºF ( 175ºC ) and 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.
- 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.
- Pour the wet ingredients ( milk, melted and cooled butter, egg, and vanilla extract ) into the well. Mix just enough to combine.
- Add the Raisin Bran cereal, stir to combine then either allow the batter to sit for up to 45 minutes before baking if desired.
- Portion the batter into your paper muffin cup lined muffin tin, filling each muffin liner ¾ to full for about 10 muffins.
- 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.
- Remove the muffins from your oven and allow muffins to cool in the muffin tin 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!
Raisin Bran Muffins
- 2 cups Raisin Bran
- 1 cup milk
- 1 large egg (beaten, at room temperature)
- ¼ cup unsalted butter (melted and cooled - or use cooking oil)
- 1 cup all-purpose flour
- 2 ½ teaspoon baking powder
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray.
- In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon.
- Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract.
- Mix the ingredients just enough to incorporate the dry flour into the wet ingredients.
- Add the raisin bran cereal, stir to combine. Allow the muffin batter to sit for up to 45 minutes if you want the bran flakes to take on the moisture from the batter. *These muffins are the only time I will ever argue that soggy cereal is best!
- Portion the muffin batter out into your prepared muffin tin, filling each muffin liner between ¾ and full. Bake at 350 degrees F (175 degrees C) for 16-18 minutes, or until an inserted toothpick comes out clean.
- Remove the baked muffins and allow to cool in the muffin pan for 10 minutes. Serve warm for best results.
Storing Your Baked Cereal MuffinsBaked 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 DailyYour 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 day!
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!