• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Angela @ BakeItWithLove.com · 6 Comments

    Raisin Bran Muffins

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    Jump to Recipe

    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.

    Large square image of raising bran muffins on dark background.
    Delicious and easy to make raisin bran muffins make a fantastic on-the-go breakfast!

    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

    vintage Kelloggs cereal raisin bran muffin recipe.

    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.dry ingredients to make kelloggs raisin bran muffins.
    3. Pour the wet ingredients (milk, melted and cooled butter, egg, and vanilla extract) into the well. Mix just enough to combine.muffin batter combined before adding the raisin bran.
    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.raisin bran added to the muffin batter.
    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.
    tall closeupe of open raisin bran muffin.

    🥡 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

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Large square image of raising bran muffins on dark background.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.84 from 75 reviews

    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!
    Author | Angela
    Servings: 10 servings
    Calories: 167kcal
    Prep 5 minutes
    Cooking 16 minutes
    Cooling Time 10 minutes
    Total Time 31 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 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)

    Instructions

    • 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.
      dry ingredients to make kelloggs raisin bran muffins.
    • Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract.
      wet ingredients added to a well in the dry ingredients.
    • Mix the ingredients just enough to incorporate the dry flour into the wet ingredients.
      muffin batter combined before adding the raisin bran.
    • 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!
      raisin bran added to the muffin batter.
    • 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.

    Notes

    Storing Your Baked Cereal Muffins

    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 day!

    Nutrition

    Calories: 167kcal (8%) | Carbohydrates: 26g (9%) | Protein: 4g (8%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 31mg (10%) | Sodium: 185mg (8%) | Potassium: 242mg (7%) | Fiber: 2g (8%) | Sugar: 10g (11%) | Vitamin A: 355IU (7%) | Vitamin C: 1mg (1%) | Calcium: 95mg (10%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Breakfast Recipes, Muffin Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
    « Pumpkin Seed Butter
    Candy Corn Rice Krispie Treats »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn

    Reader Interactions

    Comments

    1. Karen says

      February 14, 2022 at 12:18 pm

      5 stars
      These are the best muffins I have ever eaten! Thank you!!! Thank you!!!

      Reply
    2. Anonymous says

      September 04, 2021 at 10:47 am

      5 stars
      Wonderful!

      Reply
    3. Sonja says

      July 03, 2021 at 6:11 pm

      Hello... either I need some new glasses or you left out when to put the egg in.:)

      Reply
      • Angela @ BakeItWithLove.com says

        July 04, 2021 at 7:34 am

        Well, you don't need new glasses 🙂 I missed it and have added it in now, thank you for bringing that to my attention!!

        Reply
    4. Sherry says

      April 29, 2021 at 9:54 am

      They turned out wonderful

      Reply
      • Angela @ BakeItWithLove.com says

        April 30, 2021 at 10:36 am

        Awesome! So glad you enjoyed them too!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




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

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Oven Roasted Prime Rib with Dry Rib Rub
    • Smoked Bison Prime Rib
    • Venison Tenderloin Roast
    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love