Raisin Bran Muffins Recipe

Refrigerator Apple Raisin Bran Muffins are a morning staple in our house. Easy prep, easy to find ingredients and a breakfast muffin the whole family enjoys.

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Raisin Bran Muffins are a morning staple in our house. Easy to prep, easy to find ingredients and a breakfast muffin the whole family enjoys. Make these Refrigerator Muffins your own by adding additional dried fruit and nuts.

Johnson & Wales University is the culinary college I attended and they held a scholarship for incoming freshmen. It was a recipe creation competition and I can’t remember all the categories, because that was over 20 years ago, but I do know that I won second place in the conversion category. The idea was to convert a recipe to make it lower in fat and higher in fiber than a traditional recipe. This is that recipe. It won me a $6000 scholarship and I am sharing the recipe with you for free!

Raisin Bran Muffins Ingredients:

• Raisin bran cereal - I use the store brand but use what you like.
• flour, all-purpose - read about the different types of flours and when you should use them in my baking definitions post.
• Sugar - white sugar
• Baking Soda
• Cinnamon - ground cinnamon
• Salt - I use kosher salt but regular table salt will work.
• Eggs, beaten
• Buttermilk (or 1 quart milk with 2 Tablespoons white vinegar added)
• Applesauce - a great substitute for oil in baked goods.
• Apples, diced
• Raisins
• Oatmeal for garnish

Refrigerator Apple Raisin Bran Muffins Directions:

1. Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
2. In an extra large bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.
3. In a separate bowl, beat the eggs, buttermilk and applesauce.
4. Pour the wet ingredients to the dry ingredients.
5. Add the raisins and chopped apples to the batter.
6. Stir until combined completely.
7. Cover and chill in the refrigerator for 1 hour or even better, overnight. The bran flakes will absorb the moisture of the batter making a delicious, healthy muffin mix.
8. Spoon the batter into pan sprayed muffin tins, filling ⅔ full.
9. Sprinkle with oatmeal for garnish.
10. Bake at 350 degrees for 20 minutes and remove from the pan immediately.

Refrigerator Apple Raisin Bran Muffins

Sarah Mock

Refrigerator Apple Raisin Bran Muffins are a morning staple in our house. Easy prep, easy to find ingredients and a breakfast muffin the whole family enjoys.

4.77 from 13 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 15 mins

Cook Time 20 mins

Chill Time 1 hr

Total Time 1 hr 35 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Breakfast Recipes

Cuisine American

Servings 48 Muffins

Calories 166 kcal

Ingredients

  

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• 1 20 ounce box of bran flakes with raisins
• 5 cups of all-purpose flour
• 1 1 /2 cup Sugar
• 1 Tablespoon + 2 Teaspoons Baking Soda
• 2 Teaspoons Cinnamon
• 1 Teaspoon Salt
• 4 Eggs beaten
• 1 Quart Buttermilk or 1 quart milk with 2 Tablespoons white vinegar added
• 1 Cup Applesauce
• 2 Apples diced
• 1 Cup raisins
• Oatmeal for garnish

Instructions

 

• Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
• In an extra large bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.
• In a separate bowl, beat the eggs, buttermilk and applesauce,
• Pour the wet ingredients to the dry ingredients.
  
• Add the raisins and chopped apples to the batter.
  
• Stir until combined completely

  .
  
• Cover and chill in the refrigerator for 1 hour or even better, overnight. The bran flakes will absorb the moisture of the batter making a delicious, healthy muffin mix.
• Spoon the batter into pan sprayed muffin tins, filling ⅔ full
  
• Sprinkle with oatmeal for garnish.
• Bake at 350 degrees for 20 minutes and remove from the pan immediately.
  

Notes

Can the muffin batter be stored in the refrigerator? 

You can store the batter in the refrigerator for up to 2 weeks. Give it a stir before you scoop the batter into the muffin tins. 

Can these muffins be frozen?

Once baked, these muffins will freeze quite nicely. Be sure to store them in an airtight container or wrap each one individually to keep the air away from them. If adding them to a lunch box, they will be completely thawed by lunchtime.

What other fruit can be substituted for the diced apples?

I am a huge fan of apples in this recipe but feel free to substitute in diced pears, peaches or even fresh cherries. All would make great substitutions or additions to this recipe. 

Nutrition

Serving: 1Calories: 166kcalCarbohydrates: 36gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 18mgSodium: 238mgFiber: 3gSugar: 16g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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Now you can have fresh breakfast muffins every morning!

originally published Apr 22, 2017