Raisin Bran Muffins Recipe

Name: Raisin Bran Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces wheat bran, such as; (1 cup; 55g); 8 ounces boiling water (1 cup; 225g); 4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g); 2 large eggs, cold; 6 1/2 ounces whole wheat flour (1 1/2 cups; 185g); 5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155g); 5 1/4 ounces sugar (3/4 cup; 150g); 1/2 ounce ground cinnamon (1 tablespoon; 15g); 2 teaspoons baking powder; 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon baking soda; 1/8 teaspoon grated nutmeg; 6 ounces unsalted butter, soft and creamy-about 68u00b0F (20u00b0C)(½ tablespoons; 170g); 6 ounces golden raisins (1 cup; 170g), optional; 3/4 ounce flaxseed (3 tablespoons; 20g), optional

Servings: persons

2 ounces wheat bran, such as
(1 cup; 55g)
8 ounces boiling water (1 cup; 225g)
4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g)
2 large eggs, cold
6 1/2 ounces whole wheat flour (1 1/2 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1/2 ounce ground cinnamon (1 tablespoon; 15g)
2 teaspoons baking powder
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
1/8 teaspoon grated nutmeg
6 ounces unsalted butter, soft and creamy-about 68u00b0F (20u00b0C)(½ tablespoons; 170g)
6 ounces golden raisins (1 cup; 170g), optional
3/4 ounce flaxseed (3 tablespoons; 20g), optional

1
Adjust oven rack to middle position and preheat to 350u00b0F (177u00b0C). In a large measuring cup, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs. Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the butter is incorporated, then add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up, then fold in the raisins if using.
2
Divide the batter between 12 lightly greased muffin cups, about 4 ounces (1/2 cup; 115g) each. This is enough to completely fill each cup with a little mountain of batter, but do not be alarmed; it will rise significantly but spread very little overall. If you like, sprinkle with flaxseed, and bake until puffed and firm, about 18 minutes. Serve warm, and store leftovers in an airtight container for up to 2 days.

1387

kcal

Calories

101

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces wheat bran, such as, (1 cup; 55g), 8 ounces boiling water (1 cup; 225g), 4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g), and more.

Yes, Raisin Bran Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!