Classic Raisin Bran Muffins - Eat In Eat Out (2024)

July 1, 2023 By Lori 65 Comments

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Sometimes a classic recipe is still the best. This is one of my Mom’s, and it’sa 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 makeandfreezes 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 ClassicRaisin 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

These ClassicRaisin Bran Muffins because they are healthy, delicious, so easyto make, but most of all it's arecipe that should never be forgotten. Follow these easy steps to prepare the Classic Raisin Bran Muffins that will satisfy your breakfast cravings:

4.63 from 16 votes

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Servings 12 muffins

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

Previous Post: « Apple Cake with Maple Buttercream and Pecan Trim

Reader Interactions

Comments

MAndy
March 7, 2016 at 4:27 pm
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?
Reply
- Lori
  March 7, 2016 at 8:47 pm
  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.
  Reply
  - Lisa
    August 11, 2019 at 11:56 pm
    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.
    Reply
  - Sylvia
    May 14, 2022 at 4:12 pm
    
    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
    Reply
  - Virginia
    September 5, 2023 at 2:31 am
    There should be about 2.5 grams fiber in each muffin with 1 cup of raisins in the recipe.
    Reply
Judy Mac
March 7, 2016 at 11:22 pm
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 ?/
Reply
- Lori
  March 7, 2016 at 11:40 pm
  This typo has given me a lot of great new ideas for BEAN recipes! I will get right on it!
  Reply
  - Melissa
    December 27, 2022 at 11:54 pm
    I used one cup sour cream three tbsp milk and wheat bran. There in the oven, hope it works. I’ll let ya know
    Reply
- Deborah Wheeler
  November 20, 2021 at 4:40 am
  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?
  Reply
  See Also
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  - Lori
    November 20, 2021 at 7:23 pm
    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.
    Reply
SandraM
March 8, 2016 at 4:40 pm
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.
Reply
- Lori
  March 8, 2016 at 7:43 pm
  Great to hear Sandra, thanks for coming back to tell us!
  Reply
  - SandraM
    March 13, 2016 at 1:11 am
    Just made them again, but with blueberries rather than raisins. Yum.☺
    Reply
  - Joseph
    March 31, 2020 at 2:03 pm
    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
    Reply
    - Jennifer
      December 1, 2020 at 11:43 am
      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!
      Reply
      - Lori
        December 1, 2020 at 2:26 pm
        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.
      - Nat
        January 30, 2022 at 2:58 pm
        
        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.
BarbM
October 18, 2016 at 12:12 am

These muffins were a huge hit; used more honey than molasses, froze great. Am making them again tonight
Reply
Bev
October 28, 2016 at 1:22 am
These were great😊 I made them vegan by using flax egg and applesauce for oil! They are a keeper!!!!! I also used wheat bran 👍
Reply
- Lori
  October 28, 2016 at 1:29 am
  Thanks Bev, so glad you liked them!
  Reply
Traci
January 25, 2017 at 4:16 am

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.
Reply
- Lori
  January 25, 2017 at 4:27 am
  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.
  Reply
Kim
February 19, 2017 at 3:35 am
Hi, does this read 1 AND 1/2 cups oat bran? Thanks
Reply
- Lori
  February 19, 2017 at 4:56 pm
  YES.
  Reply
Frances
March 21, 2017 at 7:12 pm
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?
Reply
- Lori
  March 21, 2017 at 8:08 pm
  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.
  Reply
  - Lisa F Quarm
    March 14, 2020 at 5:11 am
    
    I couldn’t find the nutrition label, can you post it again, please. Thank you.
    Reply
Bob
April 30, 2017 at 4:04 pm

Excellent keep trying different recipes this is the best used molasses
Reply
Terry
See Also
Blackberry-Lemon Scones
October 21, 2017 at 3:44 pm
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.
Reply
ImaCookSumUp
October 25, 2017 at 7:17 am
Thank you kindly, looks exactly like grandpa used to make ’em!
Reply
Alli
November 4, 2017 at 12:34 pm

Really yummy muffins
I added dried cranberries and chocolate chips!
Yummy
And added more cinnamon!
Reply
Mary
January 25, 2018 at 3:37 am

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!
Reply
- Lori
  January 25, 2018 at 3:18 pm
  So glad you liked the recipe. It’s great to hear about your substitutions that worked out!
  Reply
Anne
July 29, 2018 at 4:03 pm
Is there another oil, rather than Canola oil to use………..veg or olive oil?
Thanks,
Anne
Reply
- Lori
  July 29, 2018 at 10:41 pm
  Any neutral oil – vegetable would be good.
  Reply
KIM
February 8, 2019 at 2:14 am

I made these using crshed up Raisin Bran. They are a big hit! I still added the cup of raisins.
Reply
- Lori
  February 10, 2019 at 5:11 pm
  Great idea!
  Reply
Karen
February 11, 2019 at 6:25 am
Is this for a Keto diet
Reply
- Lori
  February 13, 2019 at 6:52 pm
  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.
  Reply
Amy Paling
March 11, 2019 at 12:37 am

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!
Reply
Cheryl
April 8, 2019 at 3:15 pm

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.
Reply
Lisa Hallman
October 15, 2019 at 2:10 am
I would like to omit the raisins, but otherwise love the recipe. Will this affect how much batter I should use?
Reply
- Lori
  October 15, 2019 at 1:15 pm
  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.
  Reply
  - Lisa
    February 17, 2020 at 4:46 am
    Thank you for responding 🙂
    Reply
Grace
April 7, 2020 at 6:51 pm
Made receive exactly with exception of half raisins and half walnuts very good
Reply
Karen Peel
May 20, 2020 at 12:02 am
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.
Reply
Myrna Griffin
October 31, 2020 at 6:17 pm

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.
Reply
Paul hunt
March 5, 2021 at 12:45 pm
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 ???..
Reply
- Lori
  March 6, 2021 at 3:59 pm
  Not sure Paul. This is a fairly thin batter but really works pwerfectly.
  Reply
Nora
March 31, 2021 at 1:00 pm
What is the calorie count in this muffin? Delicious muffin!
Reply
- Lori
  March 31, 2021 at 1:28 pm
  I added a Nutrition Facts label at the the end of the recipe. Hope this helps!
  Reply
Amy E. Botticello
April 7, 2021 at 5:55 pm

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!
Reply
- Lori
  April 7, 2021 at 6:05 pm
  Glad you liked it Amy, thanks for coming back to tell us!
  Reply
Melissa
October 11, 2021 at 6:34 pm

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!
Reply
Chris EA
October 16, 2021 at 12:37 am
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
Reply
- Lori
  October 16, 2021 at 4:13 pm
  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
  Reply
- Lori
  October 16, 2021 at 6:12 pm
  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
  Reply
Bianca
January 17, 2022 at 5:26 am
These are in the oven right now! They smell delicious! I can’t wait to try them. Very easy recipe!
Reply
- Lori
  January 17, 2022 at 2:41 pm
  Hope you loved them as much as I do!!!
  Reply
Michele
May 29, 2023 at 4:39 pm

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.
Reply
TC
January 6, 2024 at 9:58 pm

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! 😊
Reply
Linda
February 23, 2024 at 2:51 pm
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!
Reply
- Lori
  May 11, 2024 at 4:45 pm
  Molasses while adding a sweetness, adds a rich caramel flavour and dark color to these muffins. Try it you will love them!
  Reply
Marsha
May 11, 2024 at 3:19 am
Does it matter what type of milk
(Skim, whole, low fat) matters in the Raisin Bran muffin recipe?
Reply
- Lori
  May 11, 2024 at 4:41 pm
  I would not use anything over 2%.
  Reply