Classic Raisin Bran Muffin Recipe: A Wholesome and Easy Breakfast Treat
Sometimes a classic recipe is still the best. This is one of my Mom’s, and it’s a keeper.
If you are looking for a delicious and healthy breakfast option, my Classic Raisin Bran Muffin recipe is the perfect solution. Packed with fiber and bursting with sweet raisins, these homemade muffins are sure to become a family favorite. In this blog post, I’ll guide you through the simple steps to create these delectable muffins that will leave you wanting more. Let’s dive in and discover the ultimate Classic Raisin Bran Muffin recipe!
What do you look for in a great breakfast muffin? I think of…
Good nutrition… check.
Great taste… check.
Easy to make and freezes really well… check and check.
These babies are super-moist and tender with great flavor from the oat bran and honey. I piled in a ton of Thompson raisins, adding a sweet hit of fruity goodness.
The word ‘classic’ has a tarnished reputation. Sometimes it makes a recipe sound old-fashioned, out-of-step with today, unhealthy or even dull and uninspired. Not at all. I call these Classic Raisin Bran Muffins because they are healthy, delicious, and easy to make, but most of all it’s a recipe that should never be forgotten.
I shouldn’t just call these the perfect breakfast muffins, as they make the perfect partner to a cup of green tea any time of day… enjoy!
Tips for Extra Flavor and Variations:
- For a nutty twist, add a handful of chopped walnuts or pecans to the batter.
- Experiment with different dried fruits like cranberries or chopped dates for a variation in taste.
- A dash of cinnamon or nutmeg can lend a warm, aromatic touch to the muffins.
- If you prefer a sweeter version, drizzle some honey or maple syrup over the muffins before serving.
Why You’ll Love This Recipe:
- Nutritious and Filling: Oat bran is an excellent source of fiber and provide a healthy start to your day.
- Quick and Easy: This recipe requires minimal prep time and uses common pantry ingredients.
- Versatile: You can customize the recipe with your favorite mix-ins or toppings.
- Family-Friendly: These muffins are a hit with both kids and adults, making them a perfect breakfast or snack option.
- Perfect for Meal Prep: Bake a batch ahead of time and enjoy these muffins throughout the week.
Follow these easy steps to prepare the Classic Raisin Bran Muffins that will satisfy your breakfast cravings:
Classic Raisin Bran Muffin
Ingredients
- 1.5 cups oat bran
- 2/3 cup all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- 1 cup milk
- 1 egg, slightly beaten
- ¼ cup honey or molasses
- ¼ cup canola oil
- 2/3 to 1 cup raisins
Instructions
- Grease or line 12-cup muffin tray. Preheat oven to 400ºF.
- Combine all dry ingredients in a large bowl. Add egg, milk, oil and honey, mixing until just moistened. Fold in raisins.
- Fill muffin cups ¾ full and bake for 20-22 minutes.
This Classic Raisin Bran Muffin recipe is a nutritious and easy breakfast option that you can enjoy any day of the week. With the goodness of bran and the sweetness of raisins, these muffins are a delightful treat for the whole family. Follow my simple instructions to whip up a batch of these mouthwatering muffins in no time. Try the Classic Raisin Bran Muffin recipe today and savor the deliciousness!
If you’re looking for other muffin recipes check out some of these: HEALTHY MORNING GLORY MUFFINS or WHOPPER LEMON BLUEBERRY MUFFINS or MORE MUFFINS
Wondering – Can you use regular All Bran type cereal for this, or do you have to use oat bran? And can you make oat bran using rolled oats in a food processor?
Hi Mandy, those are both great questions. I have not tried ether, so I am guessing… I think the All-Bran will work. You can add it hard to get a crunchy texture, or soak it in the milk for 5 minutes before adding. I think the oatmeal in food processor should work for sure. Just make sure you measure the final ground result.
Oatmeal in the food processor will result in oat flour. Oat brandy is a different part of the grain and will give an entirely different flavor. It would be the difference between oatmeal and Kellogg’s brand flakes.
Really lovely got the whole family eating these healthy muffins I do put less sugar than the recipe states and use a mixture of oils .Olive oil and good rapeseed oil .Itried all rapeseed but they tasted a bit earthy
There should be about 2.5 grams fiber in each muffin with 1 cup of raisins in the recipe.
JULY 2024 – Excellent and easy recipe! Only modification was wheat bran since I already had it in my pantry. I was low on molasses, so I topped off with honey. Liked how easy the recipe was and took only a few minutes to mix up!
Hi! I was just wondering if I can use wheat bran in place of the oat bran for these muffins?
Yes
I love the recipe! I used a homemade buttermilk and wheat bran as substitutions and was very happy with the results. The batter was very watery and I was worried but they turned out great. Very moist! The raisins did sink a bit so I will flour them next time.
There I was all excited about a new bean recipe (love my black bean brownies) – the email subject line said “Classic Raisin Bean Muffin” … wonder how to remake that old favourite as a black bean bran muffin ?/
This typo has given me a lot of great new ideas for BEAN recipes! I will get right on it!
I used one cup sour cream three tbsp milk and wheat bran. There in the oven, hope it works. I’ll let ya know
Hi, Thank you for this recipe for Classic Raisin Bran Muffins. My question is:
has anyone tried substituting the flour for spelt? If so, would a person measure the same amount of spelt as for the flour? Would adjustments need to be made to baking powder and honey as well?
Hi Deborah, I have not tried that, but I understand Spelt flour is very close to all-purpose in baking and can be substituted 1:1.
Made these with wheat bran instead of oat bran, as that is what I had in the house. These turned out great. Such a quick and simple recipe. Will make these again.
Great to hear Sandra, thanks for coming back to tell us!
Just made them again, but with blueberries rather than raisins. Yum.☺
Hi Lori
You can’t call these raisin bran muffins your making authentic
Traditionally it’s done with wheat bran not oat bran
Oat bran muffins are another recipe
Joseph
I love the idea of adding molasses, as I bought some to make treacle tart for Christmas. My question is, would the substitution of buttermilk ( or milk with a bit of vinegar in it) work in this recipe. As to the previous comment, you can call them whatever you want, if it’s your recipe!
Sure! Buttermilk has a tangy flavor and thicker consistency than milk and will give the muffins a light, moist, and tender texture. More like cake.
I tried these, but substituted oat bran for wheat germ(which I heard was ok and should give similar results) and used the molasses option instead of honey. I personally thought they were terrible, I would not recommend molasses, it gave them a bit of a bitter aftertaste…if you like that however, then go for it.
These muffins were a huge hit; used more honey than molasses, froze great. Am making them again tonight
These were great😊 I made them vegan by using flax egg and applesauce for oil! They are a keeper!!!!! I also used wheat bran 👍
Thanks Bev, so glad you liked them!
Any suggestions for High Altitude adjustments? I made these tonight with Almond Milk at 5500 feet and they didn’t puff up nicely like your photo.
Hi Traci, I don’t know anything about high altitude baking adjustments. Allrecipes.com recommends the following: Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Hi, does this read 1 AND 1/2 cups oat bran? Thanks
YES.
I was looking for a bran muffin to add fibre to my diet. According to your nutrition analysis, there is very little fibre in these muffins. Is this correct?
Hi Frances, I have taken a new look at the Nutrition label. I have inserted a new on. I have used oat bran, you can up the fibre by adding a bit of wheat germ or substituting whole wheat flour.
I couldn’t find the nutrition label, can you post it again, please. Thank you.
Excellent keep trying different recipes this is the best used molasses
Very yummy & moist. Did the original recipe. Next time I will decrease the sugar & honey to see if it makes a difference. Which will decrease the calorie amount.
Thank you kindly, looks exactly like grandpa used to make ’em!
Really yummy muffins
I added dried cranberries and chocolate chips!
Yummy
And added more cinnamon!
I made these using 1.5 cups quick oats, ground to a course flour in my vitamix (about 20 pulses) and reduced the flour to 1/2 cup. They were great! So I made them again, subbing coconut milk for the oil, and they were great again… So I made them again also subbing plant milk for the egg and the milk and the oil and reduced tge brown sugar to 1 TBS and they were still amazing. Winner on the moisture and bake time, and so far the best super low fat muffin I’ve made ever. I used molasses, not honey. Maybe I will try that next time. Thank you!
So glad you liked the recipe. It’s great to hear about your substitutions that worked out!
Is there another oil, rather than Canola oil to use………..veg or olive oil?
Thanks,
Anne
Any neutral oil – vegetable would be good.
I made these using crshed up Raisin Bran. They are a big hit! I still added the cup of raisins.
Great idea!
Is this for a Keto diet
I don’t think you can use all-purpose flour or oat bran on that diet. You can try to swop out for Almond Flour + Flax seed meal, but I have not tried it.
I just wanted to stop in and say thanks a million for this recipe!! About a year ago I was given a bag wheat bran and looked up recipes to make bran muffins. I came across this recipe and gave it a try. A year later we are constantly making your muffins!! They are a family favourite! Occasionally I make the odd swap but they have always turned out perfect! I have used wheat bran in place of oat bran, craisins in place of raisins, and fresh pureed pumpkin in place of the egg (because I was out of egg). Blessings!
Mine looked different – bulging with the bigger amount of dried dates, figs, apricots and chopped pecans I added. Reduced the sugar to 1/4 cup. Oh wow, these are killer!!! I’m going to have to give some away or I’ll eat the whole dozen today. Use whatever dried fruit you like or have on hand and you won’t go wrong.
I would like to omit the raisins, but otherwise love the recipe. Will this affect how much batter I should use?
No problem, you can leave out the raisins and the recipe will be just fine. If you like, you could substitute in dried cherries, blueberries or cranberries. Fresh blueberries or cranberries would work as well.
Thank you for responding 🙂
Made receive exactly with exception of half raisins and half walnuts very good
Hi. I have made these several times, and they are quickly becoming a family favourite. I use Wheat Bran, as that is what I had in my cupboard. I have also substituted the honey or molasses for golden syrup (which I guess is a type of molasses), and have done a mix of dried apricot & raisins, as well as just raisins. Each and every time they have been a success. And never last past a day. Many thanks.
Just made these. So moist and delicious. I used Crushed raisin bran cereal and I didn’t add any additional raisins. I used molasses. Thank you for a great recipe.
When I combined the dry ingredients to the wet I thought it was rather runny and very. Wet, not what I expected at all and had to check the recipe again to make sure that I didn’t make a mistake. The muffins were only baked for 15 mins and came out dry , almost Burnt . I’ll try these again because the taste was great. So should the mixture Be quite runny of did I do something wrong ???..
Not sure Paul. This is a fairly thin batter but really works pwerfectly.
What is the calorie count in this muffin? Delicious muffin!
I added a Nutrition Facts label at the the end of the recipe. Hope this helps!
I doubled the recipe and it worked out great! Excellent texture and flavor. I usually make a 100% oat bran muffin, but the small addition of white flour gave it a nicer texture. Thanks for posting!
Glad you liked it Amy, thanks for coming back to tell us!
Made these today using wheat bran and I used molasses, they are SO good! Probably the best muffins I’ve ever made! This recipe is definitely a keeper! Thank you!
I ;love raisin bran muffins so have been wanting to try to make some.. This recipe sounds perfect, however, I bake/cook very little so need some help with the bran. Do you buy oat or wheat bran separately? If so, what department would that be….where they sell flour, etc? Or do you just make this from oatmeal cereal like Quaker oats or bran cereal like All-bran or similar? Sorry to sound so dense, but want to know what I’m doing before I start.
Anxious to try these. Thank-you
You can use OAT bran or WHEAT bran. Try this one, it’s in the cereal section: https://www.quakeroats.com/products/hot-cereals/oat-bran-hot-cereal
Here is one more– Wheat Bran from Walmart https://www.walmart.com/ip/Bob-s-Red-Mill-High-Fiber-Wheat-Bran-16-oz-Pkg/455682698
These are in the oven right now! They smell delicious! I can’t wait to try them. Very easy recipe!
Hope you loved them as much as I do!!!
I just took them out of the oven. Perfect! I used wheat bran, and coconut oil. Other and sprinkled some oats on top for a garnish. Delicious! Thank you. I’ve been looking for a great bran muffin recipe and this is it.
Very nice, exactly what I was looking for. I used soft Wheat Bran. Only drawback was that this is a relatively small muffin. I see someone has doubled the recipe and will try that next time to hopefully last a little longer! Everyone in my household is eating 2 at a time! 😊
I was searching for a Raisin Bran muffin for our monthly Men’s Prayer Breakfast when I came across your recipe. I noticed some recipes called for molasses and wondered what that ingredient does to the recipe. I have an oatmeal raisin recipe that calls for molasses, but ended up not liking the recipe. The cookies spread like crazy and seemed to over brown…so I am leery of making any recipe with molasses in it. Would love an expert opinion!
Molasses while adding a sweetness, adds a rich caramel flavour and dark color to these muffins. Try it you will love them!
Does it matter what type of milk
(Skim, whole, low fat) matters in the Raisin Bran muffin recipe?
I would not use anything over 2%.