I love these homemade raisin bran muffins! They are perfect for busy mornings or afternoon snacks. We’ll bake them on the weekend and enjoy them throughout the week for breakfast. Inspired by a local bakery, these muffins are super moist and really delicious. The whole family loves them! For more of our favorite muffin recipes, see our banana blueberry muffins or these vanilla peach muffins.
Key Ingredients
Wheat Bran: It’s the outer layer of the wheat kernel, which is packed with nutrients and adds a lovely texture to these muffins. I soak it in hot water before adding it to the batter to make the muffins super tender. Raisins: I plump them in hot water before adding them to the batter. You can substitute other dried fruits, such as cranberries, blueberries, or cherries. Applesauce: This keeps the muffins moist and flavorful. I prefer homemade applesauce, but unsweetened store-bought works too. You could even try mashed bananas for a fun twist! Whole Wheat Flour: While you can use all-purpose flour, I love the added flavor and fiber of whole wheat. Brown Sugar and Molasses: These provide sweetness to balance the flour and wheat bran, and the molasses adds a delicious, rich flavor. Baking Soda and Baking Powder: This batter is substantial, so we need both baking soda and baking powder to help the muffins rise properly. Cinnamon, Vanilla, and Orange Zest: This combo makes our muffins delicious. I especially love the orange zest in this recipe. Eggs: They add structure and help the muffins rise. Flax eggs should work as a substitute if needed. Buttermilk: Its tangy flavor enhances the flavor of our muffins and keeps them moist. You can make your own by mixing milk with lemon juice and letting it sit for a few minutes. The exact measurements for DIY buttermilk are below the recipe.
How to Make Raisin Bran Muffins
To make these easy bran muffins, you’ll need a few bowls. In one, you’ll combine wheat bran with hot water, which ensures our muffins stay super moist and tender. In another bowl, you’ll combine more hot water with raisins, which plumps them up and keeps them juicy in the muffins after baking. Now, in a third bowl, you’ll make the muffin batter. I use my electric hand mixer, but a stand mixer will work, too! It starts with beating butter with sugar and orange zest (yum!), and then you’ll add the eggs. You’ll add lots of flavor from there with applesauce, molasses, vanilla, buttermilk, and dry ingredients. It comes together quickly! When baked, these last for 4 days on the counter and up to 3 months in the freezer! I love them so much and cannot wait for you to try them! 2/3 cup (158ml) boiling water 1/2 cup (80g) raisins 2 cups (260g) whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 8 tablespoons (113g) unsalted butter at room temperature 1 cup (213g) light brown sugar, packed 1 tablespoon orange zest 2 large eggs 1/2 cup (128g) unsweetened applesauce, try homemade applesauce 2 tablespoons (40g) molasses 1 teaspoon vanilla extract 1 cup (236ml) buttermilk 2In a medium bowl, combine the wheat bran with about half of the hot water. Stir the mixture well and set it aside to allow the bran to absorb the water. 3Mix the wheat bran with about half the hot water in a medium bowl, stir, and set aside. 4Combine the remaining hot water and raisins in another bowl and set aside. 5In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. 6In a separate bowl, beat the butter, sugar, and orange zest with an electric mixer until light and fluffy (about 3 minutes). You can also use a stand mixer with a paddle attachment. 7Add the eggs one at a time, beating well after each addition. 8Mix in the applesauce, molasses, and vanilla on low speed. 9Add half the dry ingredients to the wet ingredients, mixing on low speed until mostly incorporated. Scrape the sides of the bowl, then mix in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk. 10Drain the raisins, then gently fold them and the wheat bran mixture into the batter. 11Divide the batter between the muffin cups. Bake for 15 to 18 minutes until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack to cool completely.
