Big Batch Raisin Bran Muffins
Big batch Raisin Bran Muffins offer a hearty, sweet breakfast with the wholesome crunch of raisins and cinnamon, perfect for family mornings or batch baking enthusiasts.
Ingredients
Instructions
- Combine Raisin Bran, raisins, flour, salt, cinnamon, baking powder, and baking soda in a large mixing bowl.
- Cream together oil and sugar, then add eggs and buttermilk; mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Spoon the batter into greased muffin tins.
- Bake at 350°F (175°C) for 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter muffin, consider replacing half the all-purpose flour with whole wheat flour. You can also substitute the buttermilk with yogurt mixed with a little water or regular milk. To enhance flavor, add chopped nuts or dried fruit alongside the raisins. Be careful not to overmix the batter to ensure a tender crumb.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea, making them a delightful addition to a brunch spread, especially alongside American recipes like Poppy Seed Bread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for a few seconds or warm them in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Big Batch Raisin Bran Muffins contains roughly 182 calories, with 3g protein, 20g carbohydrates, and 11g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 509mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! These muffins can be made a day in advance. Just store them in an airtight container. For best texture, reheat them slightly before serving. You can also freeze the muffins and thaw them overnight in the refrigerator when you're ready to enjoy them.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with chopped dried apricots, cranberries, or even chocolate chips for a sweeter twist. Each option will impart a unique flavor and texture to the muffins.
Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend to make these muffins. If using whole wheat flour, you may want to add an extra tablespoon of liquid to the batter to maintain moisture. Be cautious with gluten-free blends as they can vary in absorbency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).