Raisin Bran Muffins

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Let me introduce you to raisin bran muffins, my Mama’s favorite muffin recipe. Bursting with raisin bran cereal, these moist muffins are packed full of flavor and texture and make the perfect grab-and-go breakfast option.

raisin bran muffins

I am a morning person, but I gotta tell you, I don’t even bother to think about my own breakfast beyond a cup of coffee until my kids are all settled into school for the day. There are two exceptions to this rule: when I’ve made my slow cooker oatmeal and when I have these raisin bran muffins in the fridge just waiting to be baked.

This is my mother’s favorite muffin recipe and there is a darn good reason why. Once made, the muffin batter sits happily in your fridge for up to one month. Yes, really! It’s like grab-and-go cookie dough but for breakfast.

All you need to do is scoop out enough to make your muffins for the day. Only need one or two muffins for your breakfast? Perfect, just scoop out that much and cover the rest to have another day. Want a last-minute bread accompaniment to your supper? Here ya go! Afternoon snack? Go go gadget muffins! I can’t think of any time that isn’t perfect for one of these delicious and wholesome raisin bran muffins, especially since they are just a preheated oven and a scoop away.

Fortunately, the batter for my raisin bran muffin recipe is a cinch to make using mostly ingredients you probably already have on hand. This includes flour, baking soda, oil, sugar, buttermilk, eggs, and salt. Add in raisin bran cereal and you’re good to go! The buttermilk makes sure these muffins remain tender and moist, no matter when you bake them, and the cereal’s bran flakes and juicy raisins add flavor and texture.

I can’t remember many times growing up that we didn’t have some of this batter in the fridge. Once you try them, I bet you’ll have a permanent shelf for this batter in your fridge, too!

ingredients for raisin bran muffins

Recipe Ingredients

  • All-purpose flour
  • Baking soda
  • Kellogg’s Raisin Bran cereal
  • Vegetable oil
  • Sugar
  • Buttermilk
  • Eggs
  • Salt

How to Make Raisin Bran Muffins

Place all dry ingredients in a large bowl. 

Place all dry ingredients in a large bowl. 

mix ingredients together.

Stir those up until well combined like this. 

Add in wet ingredients. 

Add the wet ingredients to the flour mixture in the large mixing bowl. 

Stir again, then cover and refrigerate overnight.

Stir until well mixed, then cover and place the cereal mixture in the refrigerator overnight. 

raisin bran muffin batter the next day.

This is how it will look the next day.

scoop batter into muffin tin.

When ready for muffins, preheat the oven to 400 degrees and grease your muffin tin or line each muffin cup with muffin paper. 

Then scoop out enough for however many muffins you want to bake and bake for 15 minutes or until done.

Put the rest of the batter back in your fridge and keep it there for up to a month!

raisin bran muffins

Enjoy these warm, yummy, raisin bran muffins anytime! I love adding a spread of butter to mine.

Storage

The unbaked raisin bran muffin batter will last in an airtight container in the fridge for up to 1 month. Just bake as instructed when you’re ready. However, baked muffins will also last up to 5 days when stored, covered, at room temperature.

Recipe Notes

  • For added flavor, substitute the granulated sugar for brown sugar or use half and half.
  • Speaking of added flavor, you can also add 1/2 teaspoon of ground cinnamon or 1 teaspoon of vanilla extract, depending on whether you want extra spice or sweetness.
  • Want to make a raisin bran muffin in a mug instead? Scoop the batter into a mug or ramekin and microwave for 1 minute and voila, you have yourself a quick and easy mug muffin for breakfast.
  • For extra crunch, add a cup of chopped walnuts or almonds.

Here are more muffin recipes to munch on:

Monkey Bread Muffins

Bisquick Blueberry Muffins On A Budget

Gluten-Free Banana Nut Muffins (No Dairy or Eggs)

Oatmeal Muffins Recipe (Add Your Own Mix-Ins)

Easy Apple Pie Muffins

Fresh Strawberry Muffins

raisin bran muffins

Raisin Bran Muffins

Bursting with raisin bran cereal, these moist raisin bran muffins are packed full of flavor and texture and make the perfect grab-and-go breakfast.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 8 hours
Total Time: 8 hours 25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: muffins
Servings: 12
Calories: 168kcal

Ingredients

  • 6 cups raisin bran cereal
  • 2 ½ cups plain all-purpose flour
  • 2 cups buttermilk
  • 1 cup sugar
  • ½ cup oil
  • 2 eggs, beaten
  • 2 ½ teaspoons baking soda
  • 1 teaspoon salt

Instructions

  • In a large bowl, mix the dry ingredients, then add the wet ingredients and stir until well incorporated. Cover and refrigerate overnight.
    6 cups raisin bran cereal, 2 ½ cups plain all-purpose flour, 2 cups buttermilk, 1 cup sugar, ½ cup oil, 2 eggs, beaten, 2 ½ teaspoons baking soda, 1 teaspoon salt
  • The next morning, stir well and bake as many as needed in a muffin tin. Make sure each needed muffin cup is greased with cooking spray or lined with muffin paper. Bake in a 400-degree oven for 15 minutes or until a toothpick inserted comes out clean.
  • Store the remaining batter tightly covered in the refrigerator for up to one month.

Nutrition

Calories: 168kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

This post was originally published in 2008 but I updated the photos in 2020.

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46 Comments

      1. I made some muffins about 15 years ago that were called Bran Muffins. They were made with fruit and fiber cereal but I can’t find that cereal now so do you think great grains cereal by post would work just as well as your recipe. My recipe has the same ingredients as well the same amount. A friend gave me my recipe and I do remember adding some different nuts and fruit as well as cinnamon sometimes. Please post and let me know or e-mail me so I will know what you think. I remember they were so easy to make and o so good. Thank you for your help.

  1. So happy to find this recipe. 25 years ago I made these a few times absolutely fantastic. So I made your recipe exactly and this morning when I went to bake a couple the batter was extremely dry, stiff, I could not stir the batter. used a small ice cream scoop get batter out and into my muffin tin. I added a little more buttermilk to one muffin, left the other dry, they both came out ok. seemed like salt or baking soda over powered the raisin bran flavor. Is the batter very stiff?

  2. This is m6 all time go to muffin mix. Thank goodness Christybintroduced me to this keeper of acrecipe…its just fabulous.

  3. I just love how it says, “Can stay in the fridge for a month” I mixed this batter up at 3am this morning it’s now 9pm at night SAME DAY last of the batter is now muffens cooling on top of the stove. My Mother loved them, My Son actually ate them picky eatter, and My Husband wants them for work, I got one of the muffens and raved about them; now I’ve lost them all!!!

  4. This recipe is wonderful!! I’ve been making it for a little over a year now and almost always have a batch in the refrigerator. It’s great for every day, but super great for company. It’s very versatile as well. Some days I take out enough for 6 muffins and add chopped apples, golden raisins and cinnamon, or vanilla and blueberries. Some days it’s chopped dates and nuts. I’ve even tried shredded carrots, cinnamon and nutmeg or allspice. You can’t get tired of it when it changes so easily. Thank you for the post!

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