Who'd believe that raisin bran muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand! —Rosemary McGuire, Anderson, Indiana
Preheat oven to 400°. In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 12-16 minutes. Cool for 5 minutes before removing from pans to wire racks.
Raisin Bran Muffins Tips
Can you make raisin bran muffins ahead of time?
Yes! Raisin bran muffins are good to have on hand because you can make them 2 or 3 days ahead of time and know that they won't dry out, provided you keep them in an airtight container.
What else can you add to raisin bran muffins?
If you’re looking to add a little something different to your raisin bran muffins, you can mix in about 1 cup of toasted nuts, dried cranberries or even chocolate chips. You can also play around with some of the ingredients you don't have on hand. (These buttermilk substitutes, for instance, might come in handy.)
How do you store Raisin Bran muffins?
The best way to store muffins like these is in an airtight container. You can keep them on your countertop, but you’ll find storing them in the refrigerator may be the better choice. We find they stay moister for longer that way. You can also freeze them for up to 3 months.