Six Week Raisin Bran Muffins Recipe - (2024)


Community Pick

Submitted by Galley Wench

"Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful!Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewersThis recipe is best if made in advance and stored in the refrigerator.."


Six Week Raisin Bran Muffins Recipe - (2) Six Week Raisin Bran Muffins Recipe - (3)

photo by jennydunivan Six Week Raisin Bran Muffins Recipe - (4)

Ready In:


60 muffins



  • 1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
  • 3 cups sugar
  • 5 cups flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 1 quart buttermilk
  • 1 12 teaspoons cinnamon (optional)
  • Optional Topping

  • 12 teaspoons butter
  • 12 tablespoons brown sugar



  • Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  • Store in a covered container and use as needed.
  • Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  • For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Questions & Replies

Six Week Raisin Bran Muffins Recipe - (5)

  1. Has anyone tried a nondairy substitution (coconut milk, oak milk, etc.)? What alterations would need to be made not using the buttermilk, ie baking soda, etc.? Thanks ??

    PAT P.

  2. Has anyone substituted butter for the vegetable oil? did it turn out?

    Mary M.

  3. Shouldn’t mixture be refrigerated?


  4. Can I use Raisin Bran crunch or must it be regular Raisin Bran?


see 5 more questions



  1. I've been making these for years. The longer the batter sits in the refrigerator, the better they are. I usually make jumbo muffins and take them to work to share with my co-workers. Everybody loves them and asks for the recipe. I add dried cranberries to the recipe also, so you get dried fruit in every bite. My batter never lasts 6 weeks, but I have kept it up to 4 weeks before I used it all. I usually have batter in my refrigerator which makes for a quick breakfast. I put batter in the oven, go take a shower and by the time I get out of the shower, the muffins are ready to take out of the oven. Let them cool a little while I finish getting ready for work and out the door we go.

    Debbie Gates

  2. This is an old favourite. I have since tweaked it to make it healthier. I reduce the sugar to 1 cup.Reduce the oil to 1/4 cup and use 1 cup of homemade apple sauce. Grate in two carrots. I use the cinnamon and add some fresh nutmeg (personal preference) These are fantastic with a slice of old cheddar.

  3. No Raisin Bran in Italy so I use All-Bran and the butter & brown sugar extra-yummy in the bottom of non-stick muffin tins and they are FABULOUS. Didn't even have to soak the bran. Thanks Galley Wench - I can always count on your recipes to be terrific.


  4. I make these often! They are delicious and they store in your refrigerator for up to six weeks, although they never last that long for us. Fresh baked muffins whenever you want! Can’t beat that!??

    Karen D.

  5. Has anyone added nuts and extra rainsins, if so how much. Thanks. I'm looking forward to making these.


see 20 more reviews



  1. I simply add dried cranberries because I like a lot of fruit in my muffins.

    Debbie Gates

  2. I used the 17 oz box of plain bran cereal. For the flour I used a cup of flax seed, 2 cups whole wheat flour, 2 cups non bromated, non bleached, organic Arrowhead Mills white flour and cut the sugar to 1 cup. Next time will use 1.5 cups of white or brown sugar and increase cinnamon to 3 teaspoons. I added two cups chopped walnuts, then to half of the batter added 2 cups chopped dates. To the other half, 1 cup raisins and 2 cups shredded carrots. This is a great foundation for our creatively. I will play with additional spices and add crushed pineapple to the carrot/raisin version next time.


  3. I replaced half the oil with pumpkin pie filling and I think it turned out great. It's really nice to have this batter on hand for breakfast muffins. I brought a bunch to work yesterday and they disappeared! Good recipe. Keep an eye out for raisin bran on sale! ;-)



Galley Wench

Oro Valley, Arizona

  • 417 Recipes
  • 57 Tweaks

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"

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Six Week Raisin Bran Muffins Recipe  - (2024)


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