Homemade Raisin Bran Muffins

Freshly baked raisin bran muffins cooling on a white kitchen counter

Homemade Raisin Bran Muffins

These homemade raisin bran muffins are moist, wholesome, and easy to make. They’re naturally sweet from raisins and cereal, packed with fiber, and perfect for breakfast, snacking, or freezing for later.

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 15

Cook Time: 20

Resting Batter: 5

Total Time: 40

Servings: muffins

Calories: 195kcal

Cost: Low

Equipment

1 Muffin tin Standard 12-cup size
2 Mixing bowls One large, one medium
1 Measuring cups For dry and wet ingredients
1 Whisk For dry ingredient blending
1 Spatula For gentle batter mixing
1 Ice cream scoop Optional, for even muffin size

Ingredients

2 cups Raisin Bran cereal Softened in milk
1 cup Milk Any milk works
1 cup All-purpose flour
0.5 cup Whole wheat flour Adds nuttiness and fiber
0.5 cup Brown sugar Light or dark
1 teaspoon Baking soda Helps muffins rise
0.5 teaspoon Salt Enhances flavor
1 Egg Large
0.25 cup Vegetable oil Or melted butter/coconut oil
1 teaspoon Vanilla extract Optional but recommended
0.5 cup Raisins Optional, for extra raisin goodness
2 tablespoon Molasses Optional, adds richness and depth

Instructions

Soak the cereal in milk until softened.
Preheat oven to 375°F (190°C) and grease or line muffin tin.
In a medium bowl, whisk together flours, sugar, baking soda, and salt.
In a large bowl, mix soaked cereal with egg, oil, vanilla, molasses, and extra raisins if using.
Gently fold dry ingredients into the wet mixture until just combined.
Divide batter evenly into muffin cups using a scoop.
Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition