Raisin Bran Muffins warm and fresh from the oven are the perfect way to start your day! A tender bran crumb with juicy raisins, these muffins are sweetened with a hint of molasses for flavor!

Great for breakfast (along with some make ahead egg muffins for a savory treat), a snack or even in a gift basket for a new mom, these moist morsels take the cake…or muffin!

Raisin Bran Muffins in a decorative bowl

How to Make Raisin Bran Muffins

There’s always a good recipe out there for raisin bran muffins including banana bran or blueberry bran muffins. Making them yourself takes the guesswork out of factory added sugars, preservatives, and additives.

  1. Preheat the oven and prepare muffin tins with liners.
  2. Combine dry ingredients and set aside. Cream the butter and sugars until smooth and add molasses. Stir in dry ingredients.

Overhead shot of Raisin Bran Muffin mix in bowls

  1. Pour the batter evenly into the muffin tins and bake for 18 to 20 minutes. When wooden pick inserted into the center of a muffin comes out clean, they are done and ready to enjoy!

How to Keep Muffins from Drying Out

To keep your raisin wheat bran muffins from drying out, place them in a single layer in an airtight container. You can also store them in a plastic bag as long as they aren’t being crushed together.

How to Store Raisin Bran Muffins

Keep your muffins at room temperature in a plastic bag or container with a seal. That way they’ll be ready to grab and go at a moment’s notice!

How Long Do They Last?

Because they are homemade and not made from a box, raisin bran muffins will last only about a week if they aren’t snapped up first! If in doubt, make an extra batch and once they are completely cooled, freeze some in a labeled plastic bag – since they’ll freeze perfectly!

To thaw, just leave them out for about an hour and they’ll be just as good as they were from the oven!

More Delicious Muffin Recipes

Raisin Bran Muffins in a decorative bowl
5 from 5 votes↑ Click stars to rate now!
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Raisin Bran Muffins

Not only are these the best ever muffins, they’re sweetened with molasses and raisins! A total win!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
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  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¾ cup raisins
  • ¼ cup shortening
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ¼ cup molasses
  • 2 eggs
  • 1 ½ cups wheat bran
  • 1 cup milk


  • Preheat oven to 400°F. Line 12 muffin cups with papers or grease well.
  • Combine flour, baking powder, baking soda, salt, cinnamon and raisins in a bowl, mix well and set aside.
  • Combine shortening and sugars with a hand mixer on medium until fluffy. Add molasses and eggs and beat until incorporated.
  • Stir in milk and bran. Add dry ingredients and mix just until moistened.
  • Divide over prepared pans and bake 18-20 minutes.
5 from 5 votes

Nutrition Information

Calories: 191 | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 169mg | Potassium: 371mg | Fiber: 4g | Sugar: 15g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins
Cuisine American
Raisin Bran Muffins in a bowl with a title
Raisin Bran Muffins with a title
Raisin Bran Muffins in a decorative bowl with a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. We have only made this recipe as written, Becky, so I can’t say for sure. Please let us know if you decide to try it, though!

  1. I soak my
    Raisins in water before adding to recipes.

    Can I use the leftover water from soaking the raisins in place of the milk in this recipe?

    1. I haven’t tried it so I can’t say for sure Pamela. Your muffins may not be as moist if you swap in the water due to the lack of fat from the milk.