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Raisin bran muffins stacked on a plate with blueberries on the side.
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4.77 from 17 votes

Raisin Bran Muffins

These Raisin Bran Muffins are soft, moist, and topped with a sweet and syrupy baked-in glaze. Made with wheat bran, molasses, honey, and pureed raisins, they’re hearty, wholesome, and perfect for breakfast, brunch, or snacking.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 246kcal
Author: Kadee & Desarae

Ingredients

  • 3 tablespoons sugar
  • ⅔ cup brown sugar divided
  • 3 tablespoons dark corn syrup like Karo
  • 3 tablespoons salted butter melted
  • 1 cup + ½ tablespoon water divided
  • 1 cup raisins
  • ¼ cup vegetable oil
  • ¼ cup honey
  • 1 tablespoon molasses
  • 1 egg
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla
  • ½ teaspoon orange zest
  • 1 cup wheat bran
  • 1 cup wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F. Generously spray a muffin pan.
  • Make glaze: In a small bowl, stir together sugar, 3 tablespoon of the brown sugar, corn syrup, melted butter, and ½ tablespoon of the water until smooth.
  • Divide evenly between muffin cups (about ½ tablespoon each).
  • Blend raisins: In a blender, combine raisins and remaining 1 cup water. Blend 20–30 seconds until smooth. Pour into a large mixing bowl.
  • Mix wet ingredients: To the mixing bowl add oil, honey, molasses, egg, buttermilk, vanilla, orange zest, and remaining brown sugar to the raisin mixture. Stir to combine.
  • Add dry ingredients: Add bran, flour, baking soda, baking powder, and salt. Mix just until just combined.
  • Fill muffin cups to the top. Bake 15–18 minutes, until a toothpick comes out clean and tops spring back.
  • Immediately invert onto a baking sheet, then transfer to a cooling rack.
  • Serve warm with butter and honey if desired.

Video

Notes

  • Don’t wait to invert the muffins onto the baking sheet or the glaze can begin to stick, making it hard to get them out.
  • Avoid overmixing the batter as this can lead to dense muffins rather than tender ones.
  • The muffins can be stored at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 246kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 207mg | Potassium: 233mg | Fiber: 3g | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg