Raisin Bran Muffins

If you like Raisin Bran cereal, you will love these tasty and nutritious raisin bran muffins. 

 

Take advantage of the box of cereal in your pantry and treat yourself to these hearty and filling muffins for your morning breakfast.

Sweetened with maple syrup and brown sugar, and filled with plump raisins, these raisin bran muffins are amazing served warm and slathered in salty butter. 

You can assemble and bake these muffins in less than an hour, and you don't have to wait for them to cool before enjoying them!

Ingredient Notes:

For the bran flakes, just use Raisin Bran breakfast cereal or any generic version of the boxed cereal. You could also substitute unprocessed wheat bran, which is a baking ingredient, but be sure to measure by weight rather than volume. 

I really like the texture that the boxed cereal adds to the muffins too. You can crush the slightly with your hand if you like, but I kept the flakes mostly whole. 

You will also need some toasted wheat germ to add to the batter. It usually comes in a jar in the cereal section of your grocery store. 

Other ingredients include sour cream, buttermilk, eggs, butter, and vanilla extract. 

For dry ingredients, you will also need all purpose flour, baking soda, baking powder, salt, and raisins. 

You can use either dark or golden raisins in these muffins, or a combination of both... and don't worry if some of the raisins from the cereal box sneak in. You really don't need to separate them out. 

Tips for Making these Muffins

The recipe calls for 1 1/2 large eggs. You can either measure the eggs with a kitchen scale or measure them with a measuring cup after whisking them. A large egg is usually about 50 grams, so 75 grams of whisked eggs is the equivalent of 1 1/2 eggs. Just save the rest for the next time you make scrambled eggs. 

A scale is also great for measuring both the cereal and the flour, so adding one to your baking tools is something you'll never regret. Just place your mixing bowl on the scale and pour the ingredients into it straight from the box or container as you watch the weight. No dirty measuring cups!

I used a #16 Food Disher/Ice Cream Scoop for portioning the batter into the muffin cups. It makes it so much easier to evenly measure out the batter. 

To line the muffin tins, I highly recommend Paper Chef parchment muffin tin liners. While not necessary for these muffins, the parchment muffin papers are fabulous for making extra sticky muffins. They release super easily. 

If you'd like to put a little something on top of these muffins, you could always sprinkle them with some chopped almonds or sparkling sugar. 

How to Store:

You can keep these muffins in an airtight container at room temperature for up to three days. You can also individually wrap each muffin and place them in a freezer bag in the freezer. 

To rewarm the muffins, just microwave them individually for about 20 seconds before splitting them and spreading them with butter. 

More Muffins You May Also Like:

Pumpkin Raisin Bran Muffins

Blueberry Banana Oat Breakfast Muffins

Vanilla Pear Muffins

Check out everyone's muffins for Muffin Monday! 

• Apple Cinnamon Streusel Muffins from Jolene's Recipe Journal
• Cinnamon Pecan Muffins from Palatable Pastime
• Pulled Pork Corn Muffins from A Day in the Life on the Farm
• Raisin Bran Muffins from Karen's Kitchen Stories
• Small Batch Banana Walnut Muffins from Food Lust People Love
• Sweet Potato Walnut Muffins from Passion Kneaded

Raisin Bran Muffins

Yield: 12 Muffins

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

If you like Raisin Bran cereal, you will love these tasty and nutritious raisin bran muffins.

Ingredients

• 157 grams (1 cup) unbleached all purpose flour
• 125 grams (1 heaping cup) Raisin Bran cereal
• 140 grams (3/4 cup) raisins
• 15 grams (1/6 cup) toasted wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 62 grams (1/4 cup) unsalted butter, room temperature
• 52 grams (1/4 cup) packed light brown sugar
• 92 grams (1/4 cup) maple syrup
• 125 grams (1/2 cup) sour cream
• 62 grams (1/4 cup) buttermilk
• 1 teaspoon vanilla extract
• 75 grams (1 1/2 large eggs) beaten eggs

Instructions

1. Line a 12-cavity muffin tin with paper liners.
2. In a large bowl, stir together the flour, Raisin Bran flakes, raisins, wheat germ, baking soda, baking powder, and salt.
3. In a medium bowl, beat the butter, brown sugar, and maple syrup with a large wooden spoon until creamy. Add the sour cream, buttermilk, and vanilla, and beat until smooth. Beat in the eggs.
4. Pour the butter mixture into the flour mixture and mix with a rubber spatula until everything is moistened. Let the mixture rest while you heat the oven.
5. Heat the oven to 400 degrees F with a rack in the middle.
6. Using a #16 ice cream scoop or spoon, divide the batter evenly among the the muffin tin cavities.
7. Place the pan in the oven and reduce the oven temperature to 350 degrees F and bake the muffins for 17 to 20 minutes.
8. Cool the muffins in the pan for about 5 minutes, and then transfer them to a wire rack.

Nutrition Facts

Calories

228.42

Fat (grams)

7.45

Sat. Fat (grams)

4.09

Carbs (grams)

38.29

Fiber (grams)

2.73

Net carbs

35.55

Sugar (grams)

12.92

Protein (grams)

3.97

Sodium (milligrams)

269.27

Cholesterol (grams)

41.08

Karen's Kitchen Stories

muffins, raisin bran

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