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Cinnamon Raisin Bran Muffins

October 11, 2012
Bran Muffins

I know some people don’t like bran, but I am one of those weirdos that actually does like it. Now, that being said, some bran muffins are pretty dry and need a lot of hot coffee to help with the swallow. That is definitely not the case here. These are scrumptiously moist.

I wouldn’t share it with you if I didn’t think they were really good. Even my kiddos fight over the final muffin in the pan. That makes a statement. I’m just sayin’.

Bran Muffins

I genereally make a double batch. Well, because that is what big families do. They double everything. This recipe fills 12 baking cups perfectly.

Bran Muffins

This is wheat bran, which is different than oat bran. It is good and good for ya. That is all I am going to say about that. The fiber talk, leads to other talk which is, ah hum, not appropriate when talking yummy brown muffins.

Ah hum, back to the muffins…


Bran Muffins

If you use an ice cream scoop, it is so much easier to fill those little paper cups, plus you end up with evenly sized muffins.

The oats on top are completely optional, but I like how they get a little crunchy in the bake, plus it adds to the look of the muffin. I don’t really measure the amount. Just use your best sprinkling judgement (about a teaspoon of oats each.)

Bran Muffins

Bran Muffins After 2 minutes, turn the muffins on their sides in the pan to finish cooling.This prevents steaming which can further cook the muffin.

Bran Muffins

Make a cup of hot joe. It is the perfect compliment to this very satisfying handful of goodness topped with oats.

I wish I could top myself with oats and look that cute. Hm…

Bran Muffins

The muffins will stay moist for a few days if kept in an air-tight container. Otherwise, they can be frozen and heated individually for breakfast on the go. Truth be told, I never bother with either because they never last that long in my house.

Peace, Love, and Bran,


Cinnamon Raisin Bran Muffins

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
  • 1 cup bran flour
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/3 cup brown sugar
  • ½ cup canola oil
  • 1 ¼ cups fat-free sour cream
  • 2 eggs, room temperature
  • 3 tablespoons unsulfured molasses
  • 1 teaspoon vanilla
  • 3/4 cup raisins, plus 1 teaspoon flour
  • 1/3 cup old-fashioned oats (optional)
  1. Preheat oven to 350 degrees. Grease a muffin pan or line with baking cups, set aside. In a medium bowl, whisk together bran, flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, or using a stand mixer fitted with paddle attachment, stir together brown sugar, oil, and sour cream. Beat in eggs one at a time. Add molasses and vanilla. Then, add dry ingredients just until combined. Toss raisins with one teaspoon of flour until coated and then fold into the batter.
  2. Use an ice cream scooper to fill muffin cups or fill about three-fourths of the way full. Sprinkle old-fashioned oats on top of each muffin, if desired. Bake for 22-25 minutes, turning muffin pan half-way through bake time to ensure an even bake. Once muffins are done baking, let sit for 2 minutes and then turn them on their sides in pan until cooled. Eat immediately or store in an air-tight container.





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