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Raisin Bran Muffins

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

  • Prep:
  • Total Time:
  • Yield: Makes 6
Raisin Bran Muffins

Source: Everyday Food, January 2007


  • 1/4 cup vegetable oil, plus more for tin
  • 1 1/2 cups raisin bran cereal
  • 3/4 cup milk
  • 1/2 cup whole-wheat flour (spooned and leveled)
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup packed dark-brown sugar


  1. 1 Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.

  2. 2 Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups (see left). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.


Reviews (9)

  • Jaelybean 16 Apr, 2013

    i thought these were terrific. If you and your kids have been eating muffins that are more truly cake, you might not prefer these. most of my muffins come out pretty dense bc I prefer them more on the "healthy" side. Mine weren't too sweet bc I used Kashi raisin bran--the flakes aren't sweet, and the raisins aren't covered in sugar. All in all, i really enjoyed them and will definitely make them again!

  • Shelby Law Ruttan 17 Feb, 2013

    There were very good. My only issue was she says to use a standard 6 cup pan. Either my pan isn't standard or I should have filled to overflowing cause I got 8 not 6 muffins. I would make again however!

  • eshw3kids 3 Nov, 2012

    These were very chewy and not from overmixing as I gently folded in ingredients. I used a ripe banana to give more moisture and choc chips on some of them. They are still on the table. This kids took a bite and said no thanks.

  • AbbieWithAn_ie 29 Sep, 2012

    These muffins have a subtle, wholesome flavor. I substituted applesauce for the oil, and reduced the sugar a little. I also added walnuts as a topping. So yummy.

  • ladylocks 2 Sep, 2010

    I watched the video and at the end, instructions are given on how to freeze the muffins and how to reheat them an how long they can be frozen.

  • suleman 18 Mar, 2009

    Can I freeze them?

  • normadurr 24 Sep, 2008

    These muffins are a big hit in my home! I add dried cranberrys, chopped dates and chopped walnuts to the wet ingredients and about 1/2 tsp. pure vanilla for extra goodness. Sometimes I add chopped dried cherries also. These muffins are simple and have great flavor. Good any time; morning, noon or evening.

  • JosieK 12 Sep, 2008

    I made these muffins in a hurry this morning for my Mom who was coming over to watch my little ones. I can't begin to tell you how delicious they were. I didn't have Raisin Bran cereal. I used what I had on hand which was Fiber One Whole Grain Flakes with Honey clustered. I Only put in 1/2 the brown sugar called for and my family went nuts over them! Thanks for a great recipe that I'm adding to my muffin recipe collection.

  • knitlet 16 Jan, 2008

    My three-year-old son and I absolutely love to make these muffins. The ingredients are almost always on hand, they're simple to make and they bake quickly. They're just sweet enough that he thinks they're a treat and healthy enough to be breakfast. It's a rare week that we don't make a batch. I use what I consider to be a standard size muffin tin and I usually get 9-10 muffins per batch, or 7 standard muffins and 12 miniature muffins. This is easily my favorite recipe from Everyday Food.

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