Classic Raisin Bran Muffins
These Classic Raisin Bran Muffins are a warm and comforting breakfast choice, packed with wholesome ingredients and delightful bursts of sweetness from raisins, perfect for any occasion.
Ingredients
Wet Ingredients
- 2 large eggs (room temperature for better mixing)
- 1 cup buttermilk (adds moisture and depth) Use dairy-free version if needed.
- 1/3 cup brown sugar or coconut sugar (for a hint of caramel flavor)
- 1/4 cup vegetable oil (neutral flavor; you could also use melted coconut oil)
- 1/4 cup molasses (adds a rich depth of flavor)
Dry Ingredients
- 1 1/4 cup whole wheat flour (for a hearty texture) Feel free to substitute with spelt or a gluten-free blend.
- 1 cup wheat bran (the star ingredient that gives Raisin Bran Muffins their name!)
- 1 tsp baking soda (for a nice rise)
- 1/2 tsp baking powder (for extra leavening)
- 1/4 tsp salt (to balance sweetness)
Mix-ins
- 1/2 cup raisins (or your favorite dried fruit)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Lightly grease a muffin tin or line it with paper liners and set aside.
- In a small bowl, beat the eggs until frothy, then whisk in buttermilk, brown sugar, vegetable oil, and molasses until smoothly combined.
- In a separate bowl, mix together the whole wheat flour, wheat bran, baking soda, baking powder, and salt until well combined.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Fold in the raisins until evenly distributed.
- Pour the batter into each muffin cup, filling them about 2/3 to 3/4 full.
Baking
- Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored at room temperature for 2-3 days, in the fridge for a week, or frozen for up to 2 months. To reheat, warm them in the microwave.