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Raisin Bran Muffins

Name: Raisin Bran Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-1/2 dozen.
Ingredients: 1 package (15 ounces) raisin bran cereal; 5 cups all-purpose flour; 3 cups sugar; 5 teaspoons baking soda; 2 teaspoons salt; 4 large eggs, room temperature, beaten; 4 cups buttermilk; 1 cup vegetable oil

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

3-1/2 dozen

Who'd believe that raisin bran muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand! —Rosemary McGuire, Anderson, Indiana

Raisin Bran Muffins Recipe photo by Taste of Home

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Ingredients

1 package (15 ounces) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 large eggs, room temperature, beaten
4 cups buttermilk
1 cup vegetable oil

Directions

Preheat oven to 400°. In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 12-16 minutes. Cool for 5 minutes before removing from pans to wire racks.

Raisin Bran Muffins Tips

Can you make raisin bran muffins ahead of time?

Yes! Raisin bran muffins are good to have on hand because you can make them 2 or 3 days ahead of time and know that they won't dry out, provided you keep them in an airtight container.

What else can you add to raisin bran muffins?

If you’re looking to add a little something different to your raisin bran muffins, you can mix in about 1 cup of toasted nuts, dried cranberries or even chocolate chips. You can also play around with some of the ingredients you don't have on hand. (These buttermilk substitutes, for instance, might come in handy.)

How do you store Raisin Bran muffins?

The best way to store muffins like these is in an airtight container. You can keep them on your countertop, but you’ll find storing them in the refrigerator may be the better choice. We find they stay moister for longer that way. You can also freeze them for up to 3 months.

—James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

1 each: 204 calories, 6g fat (1g saturated fat), 21mg cholesterol, 355mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 4g protein.