Bran muffin in paper cup on wire rack with other muffins

Raisin Bran Muffins

  • Author: Paula Montenegro
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Raisin Bran Muffins that are fabulous, nutritious, fiber-loaded, easy to make, delicious and super moist! They freeze beautifully and are the perfect on-the-go breakfast.



  • 2 cups (100g) wheat bran
  • 1 cup (120g) raisins, no seeds
  • 1 1/2 cups (375ml) water
  • 1/2 cup (125ml) buttermilk
  • Zest of 1 orange
  • 1/2 cup (100gr) brown sugar
  • 1/2 cup (125ml) coconut oil (or another oil, even olive)
  • 1 egg, room tº
  • 1 egg white, room tº
  • 1/2 cup (70g) all purpose flour
  • 1/4 cup (40g) fine whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven at 325ºF / 170ºC
  2. Have ready 12 muffin cups with paper liners.
  3. In a small saucepan bring to a boil the raisins and 1 cup of the water. Let it boil very slowly for about 15 minutes, until there is almost no water left.
  4. Process the raisins, as smooth or a bit chunky, whatever you like. You can skip this step.
  5. Toast the wheat bran for about 5 minutes in the oven, careful not to burn. Move it around so it toasts evenly. Careful it burns quickly if you don’t watch it, much like coconut.
  6. In a large bowl mix buttermilk with the 1/2 cup remaining water, the toasted bran, raisins, orange zest and sugar. Mix well.
  7. Add coconut oil, egg, egg white and mix everything.
  8. Add both flours, baking powder, soda and salt (I sift them directly over the oil mixture) and mix quickly and only until no dry streaks remain. Do not overmix.
  9. Divide between muffin cups and bake for about 25 minutes, until a tester comes out dry. They don’t raise much.
  10. Let cook on a wire rack.


  • Wheat bran: not to be mistaken with oat bran. Wheat bran comes in different levels of coarseness, and I the very or medium one (image above, top bowl). It gives the muffins the texture which I find to be essential.
  • Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around.
  • Flours: besides all-purpose flour, whole wheat flour is used in this recipe. I am partial to superfine which is similar in texture to white flour. We already have the bran to give texture.

Keywords: bran muffins, raisin bran muffins