Raisin Bran Muffins

Raisin Bran Muffins

The Spruce / Kristina Vanni 

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 24 servings
Nutrition Facts (per serving)
229 Calories
8g Fat
35g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 229
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 88mg 29%
Sodium 379mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Protein 6g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Imagine everything you love about your favorite cereal in the form of a muffin. You will love this easy recipe for raisin bran muffins.

To prepare these muffins, you begin by soaking an entire box of raisin bran cereal with a quart of buttermilk. This adds incredible moisture and flavor to the final product. The rest of the batter is prepared with a few simple ingredients and a dash of cinnamon.

What makes this muffin recipe extra special is the fact that when sealed in an airtight container, the batter will keep in the refrigerator for up to one week. That means that once the recipe has been prepared, you can easily scoop out some of the batter and bake a batch of muffins any time you crave that fresh-baked taste.

These muffins are subtly sweet yet full of fiber. They are the perfect grab and go solution for busy weekday mornings or even as a leisurely weekend treat enjoyed with a warm cup of coffee and the Sunday paper.


  • 1 (15-ounce) box Raisin Bran cereal
  • 1 quart buttermilk
  • 5 cups all-purpose flour
  • 2 1/2 cups sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 cup vegetable oil
  • 4 eggs

Steps to Make It

  1. Gather the ingredients. Preheat oven to 400 F. Line muffin tins with paper liners.

    Gather the ingredients
    The Spruce / Kristina Vanni
  2. In a large bowl, combine the Raisin Bran cereal and buttermilk. Allow to soak while preparing the next steps. 

    Soak the cereal in the buttermilk
    The Spruce / Kristina Vanni
  3. In another large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.

    Combine the dry ingredients
    The Spruce / Kristina Vanni
  4. In a third bowl, whisk together the vegetable oil and eggs.

    Mix the eggs and oil
    The Spruce / Kristina Vanni
  5. Add the oil mixture to the soaked cereal. Stir to combine.

    Mix the cereal and egg mixtures
    The Spruce / Kristina Vanni
  6. Add the cereal mixture to the dry ingredients. Stir to combine.

    Add cereal mix to dry ingredients
    The Spruce / Kristina Vanni
  7. Fill muffin tins 2/3 full. Bake in the preheated oven for 18 to 20 minutes.

    Fill liners 2/3 full and bake
    The Spruce / Kristina Vanni
  8. If you don’t want to bake all of the muffins at this time, the remaining batter can be kept in an airtight container for up to a week so that more muffins can be baked fresh later. 

    Store extra batter for later
    The Spruce / Kristina Vanni 
  9. Cool in the muffin tin for 5 minutes, then turn out onto a wire rack.

    Cool raisin brain muffins
    The Spruce / Kristina Vanni
  10. Serve warm or cool completely before wrapping and storing.


  • If you don't have paper muffin tin liners, you can easily make your own out of parchment paper. Simply cut parchment paper into five to six-inch squares. Then, place the squares over the holes in the muffin tin, and use the heel of a small glass to mold the paper into the indent. 
  • This recipe yields about four dozen muffins. If you want to bake them all at once and save some for later, cool the muffins completely before wrapping and freezing. To freeze, wrap first in plastic wrap then securely in foil, or place in freezer bags. Make sure to label all packages with the name of the recipe and the date. These raisin bran muffins can be stored frozen for up to 3 months.

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