Raisin Bran Muffins

Who says healthy can’t be delicious and satisfying? These raisin bran muffins are lightly sweetened and full of fiber to keep you full all morning. They’re delicious to linger over at the breakfast table, smearing each bite with a dab of softened butter, but they’re also perfect to grab as you’re heading out the door. While our raisin bran muffin recipe is packed with cereal and fruit, they are not dense or tough. 

Each bite of bran flake-studded batter is bursting with juicy raisins and a touch of brown sugar. Whole-wheat flour rounds it all out with some nuttiness. Make a double batch–you can thank us later.

Make the Best Muffins Every Time

1. Don't over-mix: Whisking the batter too long can make the gluten more active, which can make muffins tough and cause them to collapse in the center. To achieve the perfect light texture, mix the batter just until the dry ingredients are incorporated into the wet mixture.
2. Confirm the oven temperature: Make sure your oven is preheated and registered at the exact temperature noted in the recipe. If the oven is too hot, the inside of the muffins will still be slightly raw while the outside browns. Too cool and the muffins won't rise properly.
3. Check expiration dates: Muffins have minimal ingredients, so even if one is past its expiration date, it can ruin the batch. Use the freshest ingredients you can, and replace things like baking powder and spices a few times a year.

Raisin Bran Muffin Variations

• Add even more dried fruits to the mix—dried cranberries, cherries, or golden raisins are delicious options.
• Replace 1/2 cup of cereal with toasted old-fashioned rolled oats. They add even more texture to the batter.
• Substitute the milk with plain yogurt to make these muffins even healthier.