Delicious Raisin Bran Muffins

Lora Bloomquist
by Lora Bloomquist
3- 4 - dozen
35 min

This recipe for Raisin Bran Muffins makes a big batch. Store them in the refrigerator, and bake some up whenever you want!

If there are home-baked muffins available in my house, life is good. Somehow they’re a comfort food that is not only satisfying, but just feels nostalgic and old fashioned. I’ve got quite a few muffin recipes that are my favorites, depending on the season. But these Delicious Raisin Bran Muffins are as easy and classic as a bowl of cereal. And much easier to eat on the go.


This recipe is basically a bulk recipe that you can make ahead and keep in your refrigerator. Mix them up in a non-metal large bowl and cover with a tight lid. (I actually use a cleaned-out ice cream bucket). Whenever you’re craving a warm muffin, you can bake up a few, or a couple dozen! Definitely a family favorite:)


Delicious Raisin Bran Muffins


Ingredients:

5 cups flour


2 cups sugar


5 teaspoons baking soda


1 1/2 teaspoon salt


7 1/2 cups or 15 oz box Raisin Bran cereal


1 quart buttermilk


1 cup vegetable oil


4 eggs, beaten


Optional: 1 cup chopped pecans or walnuts


Optional: dab of butter and coarse sugar for topping


Directions:



  1. Use a large non-metal bowl with a lid to mix up. I use a clean ice cream bucket with a lid.
  2. Mix dry ingredients first, except for cereal.
  3. Add cereal and nuts, if desired. Mix together with rest of dry ingredients.
  4. Add beaten eggs, buttermilk and oil. Stir to blend, but do not over stir.
  5. Muffin mixture can be stored in covered ice cream bucket up to 6 weeks. Do not stir again.
  6. To bake, fill muffin cups 2/3 full. For added crunch on top, add a small pat of butter and raw sugar granules.
  7. Bake 400 degrees for 15-20 minutes.
  8. Yield: 3-4 dozen

Hope you’ll enjoy this family favorite! We’ve been enjoying these Delicious Raisin Bran Muffins for many years!


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Delicious Raisin Bran Muffins
Recipe details
  • 3- 4  - dozen
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Ingredients

  • 5 cups flour
  • 2 cups sugar
  • 5 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 7 1/2 cups or 15 oz box Raisin Bran cereal
  • 1 quart buttermilk
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • Optional: 1 cup chopped pecans or walnuts
  • Optional: dab of butter and coarse sugar for topping
Instructions

Use a large non-metal bowl with a lid to mix up. I use a clean ice cream bucket with a lid.
Mix dry ingredients first, except for cereal.
Add cereal and nuts, if desired. Mix together with rest of dry ingredients.
Add beaten eggs, buttermilk and oil. Stir to blend, but do not over stir.
Muffin mixture can be stored in covered ice cream bucket up to 6 weeks. Do not stir again.
Fill muffin cups 2/3 full. For added crunch on top, add a small pat of butter and raw sugar granules.
Bake 400 degrees for 15-20 minutes.
Lora Bloomquist
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Comments
  • Lori Muntean Lori Muntean on Apr 22, 2021

    These sound so good - I am making them now.... but is that correct - you can keep it in the fridge for 6 weeks? Eggs and buttermilk by themselves don't usually last that long right? Is it suppose to be 2 weeks? Or can you freeze it up to 6 weeks?

    • Lora Bloomquist Lora Bloomquist on Apr 22, 2021

      My original recipe says it keeps in the frig that long. But we always eat them much more quickly than that! Enjoy!

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