Raisin Bran Muffins That Work

"I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too."
photo by fawn512 photo by fawn512
photo by fawn512
photo by okhomk photo by okhomk
photo by robert photo by robert
photo by Terri K. photo by Terri K.
photo by jeninbrighton photo by jeninbrighton
Ready In:
12 muffins




  • Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
  • In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
  • Stir in bran; let stand for 5 minutes.
  • In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
  • Carefully stir in raisins, being careful not to overmix.
  • Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
  • Spoon into paper-lined muffin cups, filling right to the top.
  • Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  • As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
  • Remove muffins from pan and cool on rack.

Questions & Replies

  1. What if you can't find wheat bran? Some here have mentioned cereals? how would that work? do you crush the cereal??
  2. These look delicious! Can I substitute All-Bran cereal for the wheat bran? If so, how much cereal should I use?


  1. This is the first raisin bran muffin recipe I've ever tried, and the only one I'll ever use. They turned out perfectly. Thank you!
  2. Yummy! I accidentally forgot mine in the oven, baking them for 25 minutes instead of 20, and they were still very moist. One trick when baking raisin muffins-soak your raisins in hot water for 30 minutes in advance, and they will plump up and get very moist.
  3. Very moist and delicious. DH said this is a definite five star and if you only had used golden raisins they would be a ten. They are very moist and extremely tasty.
  4. WOW! This recipe is outstanding! I'm a baker in a family-run bakery, and these blow the bran muffins we make out of the water! I will be sharing this recipe with my employer, for sure. I didn't have any raisins on hand at home, so I added the zest of one orange, along with a big handful of frozen cranberries. I'm very impressed, thanks so much for sharing!
  5. Best muffin recipe EVER! Used Whole wheat flour so I added 1/4 cup of milk extra. 1/2 cup of brown sugar is plenty. Also added 1 cup of frozen cranberries with 1 cup of raisins. Do not overbake, watch them carefully.


  1. Added dates
  2. These muffins are super tasty! I subbed oat bran, because that's what I had, and turned up 1/2 a cup short, so I threw in some rolled oats. I liked the texture and flavor the oats gave to the muffins. I subbed whole wheat flour, used about half the molasses that was called for, and used a mashed banana for most of the oil. Oh, and I went with blueberries... BF ate all the raisins. =) Yum! Might add some nuts next time...
  3. Excellent! I doubled and made the following changes. Applesauce instead of oil and whole wheat flour instead of all purpose and used fresh blueberries. Those three changes dropped the fat by 10X and dropped the calories by 120 per muffin (Using the sparkpeople recipe calculator). Easy, quick, and very tasty. I will make often and change the fruit. Thanks again!
  4. These were really good. I made a few minor changes. I used oat bran instead of wheat, used honey instead of molasses because I didn't have molasses. I added ground flax meal and cut the oil down to 1/4 cup. Also used fat free milk and added cinnamon. Instead of raisins I used dates. Really good recipe, the texture came out great.
  5. Wow! These are great. I substituted 2 cups of RAISIN BRAN cereal for the wheat bran and raisins. I also used a quarter cup of oil plus a quarter cup of plain applesauce. Moist, dense and delicious! A definite keeper!!


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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