Raisin Bran Muffin
Start your morning on a wholesome note with these hearty Raisin Bran Muffins—perfectly moist, subtly sweet, and packed with fiber-rich goodness! Made with a blend of wheat bran, whole wheat flour, and all-purpose flour, these muffins are a nutritious way to fuel your day. Sweet bursts of flavor from plump raisins complement the natural earthiness of bran, while buttermilk ensures a tender crumb and exceptional texture. With just 15 minutes of prep time and a quick bake, these muffins make an excellent grab-and-go breakfast or mid-day snack. Enjoy them warm, fresh out of the oven, or store them for meal prep—it’s a versatile recipe the whole family will love! Keywords: raisin bran muffins, healthy breakfast muffins, high-fiber muffins, quick bake muffins, easy muffin recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups Wheat bran
- 1 cup Boiling water
- 1.25 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Vegetable oil
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium bowl, combine the wheat bran and boiling water. Stir well and let it sit to allow the bran to absorb the water and cool down slightly.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, blend together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Add this mixture to the soaked bran and stir until well combined.
Pour the wet ingredients into the dry ingredients and gently fold just until combined. Be careful not to overmix.
Fold in the raisins until evenly distributed throughout the batter.
Distribute the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 487.4 g | 177% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 252.9 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 562 mg | 43% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3004 mg | 64% | |
*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.
