Moist and flavorful raisin bran muffins using cereal and no buttermilk needed! This is a great, simple recipe perfect for a on the go breakfast treat.
This is a great recipe to make for the on the go family, or to serve to house guests. They have a rich, wonderful flavor and they are super quick to make.
While most raisin bran recipes call for buttermilk, this recipe allows you to bake a batch with regular milk instead.
They are always a hit in my house, and I’m sure your family will enjoy them too!
Make sure to bookmark or pin this recipe so you can find it the next time you want fresh baked raisin bran muffins.
Save this recipe for later: Whole wheat honey muffins
How to Make Raisin Bran Muffins without using Buttermilk
This recipe never fails to produce a moist, delicious batch of homemade raisin bran muffins. They are a great, wholesome snack perfect the on the go family.
It’s also a great recipe to make when you have overnight guests. Friends and family always appreciate waking up to a fresh muffin and coffee.
Prep time is quick, just a few minutes and bake time is right around fifteen minutes. All you need to make this recipe is a mixer, mixing bowl, and a muffin pan or two.
This recipe yields a dozen muffins, but if you need more simply double the recipe without any other recipe changes.
Try this great recipe: Bran muffins using bran flakes
Raisin Bran Muffin Ingredients
Not only is this recipe easy and quick, it also only calls for common baking ingredients. But don’t let the short ingredient list fool you, these muffins produce a wonderful flavor and texture.
- Raisin Bran Cereal
- All-Purpose Flour
- Brown Sugar
- Baking Powder
Raisin Bran Cereal: I’ve used Post as well as store brand, and my muffins have turned out great every time. So go with your preferred brand.
Flour: All-purpose flour has consistently produced the best texture in my muffins. But, you can use an alternative if you prefer. Just keep in mind that different flour alternatives will produce different textures and flavors. If you want a substitute, go with wheat flour or your preferred gluten free flour alternative.
Baking Powder: This provides height and texture to our muffins. Baking powder is a great leavening agent, just be sure your baking powder isn’t out dated as it will produce a much flatter muffin.
Shortening: I’ve had the best texture when using shortening. You can use a different fat or oil if you wish, but your texture will be effected. Go with butter or even vegetable oil in a pinch.
Milk: While most raisin bran muffin recipes call for buttermilk, using regular milk will still produce a great flavor. I prefer whole fat milk, but 2% will work as well.
Another great recipe: Cinnamon raisin muffins
What to Serve with your Muffins
I frequently make these muffins as a quick breakfast when the family is on the go and there’s no time for a sit down meal.
But, it’s also a great breakfast side dish you can serve with a larger breakfast. Try serving your muffins along with a Philly steak and cheese omelet, pancake mix waffles, or even these pancakes with self rising flour.
East to Follow Recipe Instructions
You won’t believe the flavor you get after seeing how easy this recipe is to make. And that’s the exact kind of recipe I love to make for my family.
Great flavor and moist texture without having to spend hours in the kitchen. Which means more time getting the to do list done!
Once you have all your ingredients gathered, it’s time to start baking!
Try this recipe: Cranberry muffins
Step 1: Preheat your oven to 375 degrees.
Step 2: Grease your muffin pan cups with butter or non stick baking spray. You can even line them with cupcake wrappers if you prefer.
Step 3: In your mixing bowl, add all of your dry ingredients and stir together.
Step 4: Add your milk, egg, and shortening. Mix until well combined.
Step 5: Fill your muffin cups 2/3 full.
Step 6: Bake in preheated oven for about 15 minutes. Your muffins are done when inserted toothpick comes out clean.
Step 7: Remove from oven and cool on a wire rack.
Step 8: Serve and enjoy!
Raisin Bran Muffins (Without Buttermilk)
- 1 Mixer
- 1 Mixing Bowl
- 1 or 2 Muffin Pans
- 1 Cup Raisin Bran Cereal
- 1 Cup All-Purpose Flour
- 3 Tbs Brown Sugar packed
- 2 tsp Baking Powder
- ½ tsp Salt
- ¼ Cup Shortening
- 1 Large Egg
- ¾ Cup Milk
- Preheat your oven to 375 degrees.
- Grease your muffin pan cups with butter or non stick baking spray. You can even line them with cupcake wrappers if you prefer.
- In your mixing bowl, add all of your dry ingredients and stir together.
- Add your milk, egg, and shortening. Mix until well combined.
- Fill your muffin cups 2/3 full.
- Bake in preheated oven for about 15 minutes. Your muffins are done when inserted toothpick comes out clean.
- Remove from oven and cool on a wire rack.
- Serve and enjoy!
Liv’s Raisin Bran Muffin Recipe Notes
- Don’t over mix your muffin batter. Stop once ingredients are well combined. A few lumps are fine.
- Serve alone or on the side of a full breakfast.
- Store leftover muffins covered at room temperature for up to three days. If not sealed, they will dry out quicker.