Oatmeal Bran Muffins With Raisins & Pecans

"This recipe is from a Williams-Sonoma catalog, which I (of course!) tweaked to suit my own tastes. I love it--it's my favorite "bran" muffin. You can make the mix and keep it in the fridge for 2 weeks if you need to, making as few or as many muffins as you like each day."
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Ready In:
18 muffins




  • In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.
  • In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.
  • Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.
  • Add the flour, All-Bran, oatmeal, baking soda and salt.
  • Mix well.
  • Fold in the raisins and pecans.
  • Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.
  • Preheat the oven to 425°F.
  • Grease or line with paper liners 18 muffin cups.
  • Spoon the batter into each, filling them full.
  • Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.
  • Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.
  • Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.
  • Make as few or as many muffins as I like each morning.
  • My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.
  • Good "do ahead" mix.

Questions & Replies

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  1. Roxygirl in Colorado
    Made these for PAC 2006. These are very good,with a brown sugar flavor (although no brown sugar in them!). The toasted pecans add a lot to the flavor and texture. I baked a few batches: one right away, another a few days later (both turned out fine). My batter really solidified after a few days and I ended up just throwing the rest out since it looked like too much work to scoop out. I think these would work well in a jumbo muffin tin (since they bake out to a medium size muffin). Thanks P4. I love Williams-Sonoma recipes, too! Roxygirl Roxygirl



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