Raisin Bran Muffins

The quickest and most delicious raisin bran muffins you will ever eat. The recipe makes a large batter that keeps in the fridge for hot muffins every morning.

The Story Behind Raisin Bran Muffins

When I was 16, I went to the beach with one of my very best friends. We had been friends since we were 5-years-old. Her Gran owned a beach house on Sunset Beach in North Carolina. I was excited to finally be able to go to the beach with her.

My friend and I were so excited because I got to drive my own car down. We were able to go out and cruise at night, which is what you do when you are a teenager. We also went shopping at the little boutique shops, and even drove the hour down to Myrtle Beach to meet friends. It was spring break, so it was still a little chilly to get in the water, but we enjoyed a lot of time laying out on the beach.

I remember my friend’s Gran being a classy woman who always wore pearls and fancy dresses when she came to town. I also remember eating her yummy bran muffins. She baked them for us fresh every morning during out beach trip, and man were they delicious. I remembered these muffins for many years and about 15 years after eating them for the first time, I finally asked for the recipe.

Behind the Recipe

These muffins come together quickly and make a large batch. The great thing about this recipe, and the reason why I was able to have fresh muffins each morning that spring break, is because you can keep the batter in the refrigerator and bake them as needed. Make a mess once and then enjoy them for the following week fresh out of the oven. That is my type of breakfast!

My kids love these muffins just as much as I do and its one of our favorite muffins to make together. Sometimes I will only make half a batch, and then they gobble up the rest of the cereal. No doubt they will become a family favorite of yours too.

F.A.Q.S for Bran Muffins

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Raisin Bran Muffins

The quickest and most delicious raisin bran muffins you will ever eat. The recipe makes a large batter that keeps in the fridge for hot muffins every morning.
5 from 1 vote
Course Breakfast
Servings 3 dozen

Ingredients
  

  • 8 cups Raisin Bran cereal
  • 1 qt buttermilk
  • 4 eggs
  • 5 cups flour
  • 3 cups sugar
  • 1 cup vegetable oil
  • 5 tsp baking soda
  • 2 tsp salt
  • 1 TBS cinnamon

Instructions
 

  • Preheat oven to 400°.
  • In a large mixing bowl, combine cereal and buttermilk and let sit 5 minutes until soft and soggy.
  • Add remaining ingredients and mix until well combined.
  • Bake in a greased muffin tin for 15-20 minutes until the tops of the muffins are firm and bounce back.
  • Store leftover batter covered in the fridge for up to 5 days.

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