Food & Cooking Recipes Breakfast & Brunch Recipes Raisin Bran Muffins 4.0 (242) They're lightly sweetened, nutty, full of fiber, and a great way to start the day. Prep Time: 10 mins Total Time: 40 mins Servings: 6 Jump to recipe Who says healthy can’t be delicious and satisfying? These raisin bran muffins are lightly sweetened and full of fiber to keep you full all morning. They’re delicious to linger over at the breakfast table, smearing each bite with a dab of softened butter, but they’re also perfect to grab as you’re heading out the door. While our raisin bran muffins are packed with cereal and fruit, they're light and tender, not dense or tough. Each bite of bran flake-studded batter is bursting with juicy raisins and a touch of brown sugar. Whole-wheat flour rounds it all out with a little hearty flavor. Make a double batch–you can thank us later. Credit: Jason Donnelly 26 Breakfast Recipes With Eggs That Are Sure to Satisfy 3 Tips for the Best Muffins Every Time Don't over-mix: Whisking the batter too long can make the gluten more active—that is what can make muffins tough and cause them to collapse in the center. For the perfect light texture, mix the batter just until the dry ingredients are incorporated into the wet mixture. Confirm the oven temperature: Make sure your oven is preheated and at the exact temperature noted in the recipe. If the oven is too hot, the inside of the muffins will still be slightly raw while the outside browns. Too cool, and the muffins won't rise properly. Check expiration dates: Muffins have minimal ingredients, so even if one is past its expiration date, it can ruin the batch. Use the freshest ingredients you can, and replace things like baking powder and spices a few times a year. Directions Credit: Jason Donnelly Preheat oven, prep muffin tin, and soak cereal: Preheat oven to 400°F. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. Credit: Jason Donnelly Soaking the Raisin Bran cereal in milk until it softens up and absorbs some of the liquid is an important first step. It keeps both the bran flakes and the overall batter nice and moist. Whisk dry ingredients: In a small bowl, whisk together flours, baking powder, cinnamon, and salt. Credit: Jason Donnelly Combine wet ingredients: Stir oil, egg, and sugar into cereal mixture. Credit: Jason Donnelly Finish batter: Fold in flour mixture. Credit: Jason Donnelly Fill muffin tins: Divide batter evenly among muffin cups. Credit: Jason Donnelly Credit: Jason Donnelly Bake: Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Credit: Jason Donnelly Cool muffins: Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Credit: Jason Donnelly How to Store Muffins Whatever muffins you don't eat while warm can be cooled and stored in resealable bags at room temperature for up to five days. Alternatively, keep them in the freezer for up to two months. 3 Raisin Bran Muffin Variations Add more dried fruits to the mix: Dried cranberries, cherries, or golden raisins are delicious options.Replace 1/2 cup of cereal with toasted old-fashioned rolled oats: They add even more texture to the batter.Substitute the milk for plain yogurt to make these muffins even healthier. Frequently Asked Questions Do I have to use Raisin Bran brand cereal? No, you do not have to use Raisin Bran brand cereal for these muffins. Most packaged cereals of this type are similar. The classic Raisin Bran brand does have some sugar already added to the cereal, so if you buy an unsweetened brand, you may need to adjust the amount of brown sugar slightly, depending on your taste. Why are my bran muffins dry? Your bran muffins are likely dry because you did not use enough liquid or sweetener. Both milk and sugar add moisture to bran muffins. If your muffins are dry, it is most likely because you did not measure these ingredients properly when adding them to the batter. What do I do if I only have a 12-cup muffin pan? If you have a 12-cup muffin pan and this recipe makes 6 muffins, you can still use the larger pan. Just be sure to space out the muffins across the pan rather than putting them all on one side. Then add water to the empty cups. This prevents scorching or smoking in the empty cups and promotes even baking. 6 More Healthy Muffin Recipes to Try Quinoa Muffins Blueberry-Oatmeal Muffins Maple Bran Muffins Martha's Giant Raisin-Bran Muffins Healthy Morning Muffins Morning Glory Muffins Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to decorvow.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.