Easy Cinnamon Topped Raisin Bran Muffins

"These are really easy to make, and the cinnamon/sugar topping adds a nice touch of flavor. I make extras and freeze them in a tupperware container. Then I can just pop one in the microwave for my daughter's breakfast."
 
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photo by MasakoHI photo by MasakoHI
photo by MasakoHI
photo by MasakoHI photo by MasakoHI
photo by MasakoHI photo by MasakoHI
Ready In:
40mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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directions

  • In large bowl, soak raisin bran cereal in milk for 10 minutes.
  • Add egg, oil and vanilla.
  • Mix well.
  • Add flour, sugar, baking powder and salt.
  • Mix just until moistened.
  • Batter will be lumpy.
  • Divide batter between 12 greased or paper-lined muffin tins.
  • Mix cinnamon and sugar for topping.
  • Sprinkle cinnamon/sugar mixture over muffins.
  • Bake at 400 degrees for 20 minutes, or until done.

Questions & Replies

  1. Is there any nutrition information for these muffins?
     
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Reviews

  1. I just tried your muffins tonight. They were very good plain and also with butter. Simple and quick to make. I wii definitely make again. Thank you very much.
     
  2. Love this recipe! I made with dried cranberries & 1 tsp almond ext, great with chocolate chips & vanilla, the various add ins go on & on ??
     
  3. So good! I have a couple raisin-haters, so I just used Bran Flakes cereal, otherwise made as directed and they turned out great!
     
  4. These were very good! I skipped the cinnamon and sugar on top since I was making them for breakfasts. They weren't "the best muffins ever!" but they did taste much more appropriate for breakfast without it :) I used 1 tbsp oil, 2 tbsp water and 2 tsp baking powder in place of the egg and a combination of 1 cup wheat flour, 1/2 cup white flour. I will definitely make these again with any leftover raisin bran I have. Thanks!
     
  5. easy to make, kids loved them. The topping made the muffin.
     
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Tweaks

  1. These were very good! I skipped the cinnamon and sugar on top since I was making them for breakfasts. They weren't "the best muffins ever!" but they did taste much more appropriate for breakfast without it :) I used 1 tbsp oil, 2 tbsp water and 2 tsp baking powder in place of the egg and a combination of 1 cup wheat flour, 1/2 cup white flour. I will definitely make these again with any leftover raisin bran I have. Thanks!
     
  2. I LOVE these! These muffins are lighter than any bran muffins I've ever tried - and the sweet cinnamon topping makes them feel (and taste) more special than 'regular' bran muffins. A hint for anyone who's trying to cut back or eliminate white flour - I use barley flour in place of white flour and you can't even tell a difference! I used it in this recipe and they turned out great. I also froze the extra muffins and reheated in the microwave. They're amazing!
     

RECIPE SUBMITTED BY

I am a stay-at-home, homeschooling mom. My family lives in the country with a big garden and lots of fruit trees, so I'm always on the lookout for new recipes to use with the bounty that we get from the garden.
 
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