Raisin Bran Muffins
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.41 out of 5 stars
(143)
Ingredients
12 muffins
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 3 tablespoons light brown sugar
- 2½ cups Raisin Bran cereal
- ⅓ cup vegetable oil
- 1 egg
- 1¼ cups buttermilk
- ½ teaspoon vanilla extract
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Preparation
Step 1
1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.
Step 2
2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.
Step 3
3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.
Step 4
4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use immediately, you can refrigerate in an airtight container for up to three days.
Step 5
5. When ready to bake, divide the batter between the 12 muffin tins. Sprinkle the tops with granulated sugar.
Step 6
6. Bake for 15 to 20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, and then in refrigerator for up to another week.
Step 7
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Chef's notes
One of the best things about these muffins is that they get even better the longer you let the batter sit before baking.
If you bake the muffins right away, make sure to let the batter sit out on the counter for about 45 minutes before baking.
If you want to wait, you can store the batter in the refrigerator for up to 3 days, and it will get even better as it sits.
I think this would be fantastic to try with something like Cinnamon Toast Crunch as well!
