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Raisin bran muffins resting on a decorative white plate with a black floral pattern.

Easy Raisin Bran Muffins Recipe

A moist, bakery-style raisin bran muffins recipe that’s packed with plump raisins, warm cinnamon, and a touch of honey for a naturally sweet, tender bite. These homemade muffins stay fresh for days and make the perfect breakfast or snack.
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Course: Breakfast, Brunch, Snack
Cuisine: American, Homestyle Baking
Prep Time: 15 minutes
Cook Time: 20 minutes
Bake Time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 210kcal
Cost: 5$

Equipment

  • 1 Medium mixing bowl (For soaking the bran)
  • 1 Measuring cups/spoons (Ensure precise measurements)
  • 1 Whisk (To mix wet ingredients smoothly)
  • 1 Rubber spatula (For folding the batter gently)
  • 1 Muffin tin (12-count) (Standard size)
  • 12 Muffin liners (Use yellow or white for a classic look)
  • 1 Toothpick (To check doneness)

Ingredients

  • 1 ½ cups Wheat bran - Essential for texture and flavor
  • 1 cup Buttermilk - Keeps muffins moist
  • ½ cup Brown sugar - Adds warmth and sweetness
  • 1 cup Raisins - Soak in warm water for 10 min
  • 2 Large Eggs - Room temperature
  • ⅓ cup Vegetable oil - Neutral flavor
  • 1 ½ cups All-purpose flour - Can swap for whole wheat
  • 1 teaspoon Baking powder - Helps with rise
  • ½ teaspoon Baking soda - Activates with buttermilk
  • ½ teaspoon Fine salt - Enhances flavor
  • 1 teaspoon Cinnamon - Warm spice
  • ½ teaspoon Nutmeg - Optional but flavorful
  • 1 teaspoon Vanilla extract - Adds depth
  • 1 tablespoon Molasses - Enhances color & taste
  • 1 teaspoon Orange zest - Fresh citrus note
  • 2 tablespoon Honey - Adds moisture & sweetness

Instructions 

Prep Work

  • Soak raisins in warm water for 10 minutes to plump them.
  • In a medium bowl, mix wheat bran and buttermilk; let stand for 12 minutes to absorb moisture.
  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.

Mix Wet & Dry Ingredients

  • In a large bowl, whisk together eggs, brown sugar, oil, vanilla, molasses, and orange zest until smooth.
  • In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Combine Batter

  • Gently fold bran mixture into wet ingredients, then gradually add the dry ingredients.
  • Drain raisins and fold them in last.

Fill & Bake

  • Divide batter evenly, filling each cup ¾ full.
  • Tap pan lightly to settle batter. Let sit for 5 minutes before baking.
  • Bake for 18-22 minutes, or until a toothpick comes out with moist crumbs (not wet batter).

Cool & Serve

  • Let muffins cool 5 minutes in the pan, then transfer to a cooling rack.
  • For extra flavor, drizzle a few drops of honey on top while warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1muffin | Calories: 210kcal (11%) | Carbohydrates: 35g (12%) | Protein: 4g (8%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 25mg (8%) | Sodium: 190mg (8%) | Potassium: 230mg (7%) | Fiber: 4g (17%) | Sugar: 15g (17%) | Vitamin A: 90IU (2%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1.8mg (10%)