Easy Cinnamon Topped Raisin Bran Muffins
Start your morning on a flavorful note with these Easy Cinnamon Topped Raisin Bran Muffins—a wholesome, lightly sweetened treat that pairs perfectly with your favorite cup of coffee or tea. Packed with fiber-rich raisin bran cereal and lightly spiced with a hint of cinnamon, these muffins come together in just 30 minutes, making them a quick and satisfying option for busy mornings. A velvety batter made from softened cereal, brown sugar, and vanilla lends a moist, tender crumb, while a sprinkle of cinnamon-sugar topping adds an irresistible crunch and aromatic sweetness to every bite. Whether you serve them fresh out of the oven or save them for an on-the-go snack, these muffins are a family-friendly choice that’s as nutritious as it is delicious. Perfect for meal prep, they’ll keep well in an airtight container for days—making breakfast simple and flavorful all week long!
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Recipe Information
Ingredients
- 2 cups raisin bran cereal
- 1 cup milk
- 1 cup all-purpose flour
- 0.5 cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray it with non-stick spray.
In a large mixing bowl, combine the raisin bran cereal and milk. Stir to coat the cereal and let it sit for about 5 minutes to soften.
In a separate medium bowl, whisk together the flour, brown sugar, baking powder, 1 teaspoon of cinnamon, and salt.
Add the egg, vegetable oil, and vanilla extract to the softened cereal mixture, and stir until well combined.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
In a small bowl, mix together the granulated sugar and 1/2 teaspoon of cinnamon for the topping.
Sprinkle the cinnamon-sugar mixture generously over the top of each muffin.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store any leftovers in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 171.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 513 mg | 39% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 1425 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
