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!
1/4cupunsalted butter(melted and cooled - or use cooking oil)
2 1/2tspbaking powder
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, 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 3/4 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 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!