The aroma of freshly baked raisin bran muffins wafts through the kitchen like a warm hug on a chilly morning. Imagine biting into a soft, fluffy muffin studded with sweet raisins and nutty bran that’s as comforting as your favorite sweater. This isn’t just any muffin recipe; it’s an invitation to savor life’s simple pleasures.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I substitute for raisins in raisin bran muffins?
- Can I make these muffins gluten-free?
- How long do these muffins last after baking?
- 📖 Recipe Card
you’ve just come home after a long day. The air is filled with the delightful scent of something baking. You can hardly resist sneaking a taste before they cool down. Raisin bran muffins are not just a treat; they’re a memory-maker, perfect for lazy weekends or busy weekday mornings when you need something quick yet satisfying.
Why You'll Love This Recipe
- These raisin bran muffins are super easy to whip up; even your cat could do it—if he had thumbs.
- They burst with flavor from juicy raisins and have a lovely texture that’s both moist and fluffy.
- Their golden color makes them visually appealing and perfect for any brunch table.
- Beyond breakfast, these muffins are versatile enough as an afternoon snack or dessert too!
Hearing my friends rave about these muffins was one of the many joys I experienced while baking them at my grandmother’s house.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Whole Wheat Flour: Provides fiber and a nutty flavor. Make sure it’s fresh for better results.
- Bran Cereal: Use your favorite brand; it adds crunchiness and boosts fiber content.
- Sugar: Granulated sugar works best to sweeten the batter without overpowering other flavors.
- Baking Powder: Essential for a good rise; ensure it’s fresh for maximum fluffiness.
- Baking Soda: Helps create that light texture we all love in muffins.
- Salt: A pinch enhances all the flavors—don’t skip it!
- Milk: Use any milk you prefer; it keeps the muffins moist and flavorful.
- Vegetable Oil: Adds moisture; feel free to substitute with melted coconut oil if desired.
- Eggs: Bind everything together; use room temperature eggs for better mixing.
- Raisins: Choose plump ones! Soak them in hot water beforehand for extra juiciness if you like.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, bran cereal, sugar, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients: In another bowl, whisk together milk, vegetable oil, and eggs until smooth. Pour this mixture into the dry ingredients and stir gently until just combined.
Add Raisins: Fold in those juicy raisins carefully so every bite gets that sweet surprise without overmixing the batter.
Fill Muffin Tin: Scoop equal portions of batter into each muffin cup using an ice cream scoop or spoon—about two-thirds full works best.
Bake & Enjoy: Bake in preheated oven for 18-20 minutes or until golden brown and a toothpick comes out clean. Let them cool slightly before serving!
Baking these raisin bran muffins is not only fun but also transforms your kitchen into an aromatic haven that invites everyone to gather around. Plus, they freeze beautifully! Just pop them in an airtight container when completely cool.
So there you have it—a mouthwatering recipe for raisin bran muffins that will surely become a staple in your household! Happy baking!
You Must Know
- The secret to fluffy muffins is not overmixing the batter,Mixing too much leads to tough muffins.
- Ensure your raisins are plump ,Soak them in warm water for 10 minutes beforehand.
- Use room temperature ingredients for better integration.
Perfecting the Cooking Process
Start by preheating your oven to 375°F (190°C) while you mix your dry ingredients first, followed by wet ones. This ensures everything bakes evenly and rises perfectly.
Add Your Touch
Consider swapping out half of the sugar for honey or maple syrup for added flavor complexity! You can also toss in some nuts or chocolate chips if you’re feeling adventurous.
Storing & Reheating
Store your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped, then reheat in the microwave when you’re craving one.
Chef's Helpful Tips
- Don’t skip the paper liners; they make cleanup a breeze!
- Use a cookie scoop for even portions, ensuring uniform baking.
- Always check with a toothpick; it should come out clean from the center.
I remember the first time I baked raisin bran muffins for my family. They disappeared faster than I could take photos! The smiles on their faces were worth every second in the kitchen.
FAQ
What can I substitute for raisins in raisin bran muffins?
You can use dried cranberries or chopped dates as tasty alternatives.
Can I make these muffins gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free blend.
How long do these muffins last after baking?
They stay fresh up to three days at room temperature in an airtight container.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Delicious Raisin Bran Muffins
- Total Time: 30 minutes
- Yield: About 12 muffins 1x
Description
Delight in the wholesome goodness of these raisin bran muffins, perfect for breakfast or a snack. Soft, fluffy, and packed with nutritious ingredients, they’re sure to please everyone.
Ingredients
- 1 cup whole wheat flour
- 1 cup bran cereal
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk (any kind)
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs (room temperature)
- 1 cup raisins (soaked for extra juiciness)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together whole wheat flour, bran cereal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, vegetable oil, and eggs until smooth. Pour into dry ingredients and stir gently until just combined.
- Fold in raisins carefully without overmixing.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18–20 minutes or until golden brown and a toothpick comes out clean. Let cool slightly before serving.
Notes
- For added flavor complexity, substitute half the sugar with honey or maple syrup.
- Feel free to add nuts or chocolate chips if desired.
- Store muffins in an airtight container at room temperature for up to three days; freeze individually wrapped for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
