Raisin Bran Breakfast Muffins


A healthy breakfast recipe is Raisin Bran Breakfast Muffins. These are good, as you can take them with you if you got up late and don’t have time for breakfast.

Raisin Bran Breakfast Muffins
10 minutes plus soaking
25 minutes
Best for
8 muffins
Store in an airtight tin for up to five days.


  • 100 g bran-flake cereal
  • 250 ml milk, warmed
  • 60g wholemeal flour
  • 60g plain flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 75 g raisins
  • 1 large egg
  • 100 g soft dark-brown sugar
  • 100ml sunflower oil
  • 2 tbsp demerara sugar

Conversion chart


  1. Pre-heat the oven to 200ºC/400ºF/Gas 6.
  2. Line a muffin tin with 8 paper cases. Put the cereal in a bowl with the milk and leave to stand for 5 minutes, until the cereal is soft (you can do this while you weigh out the other ingredients).
  3. Sift the flour, baking powder, salt and spices into a large bowl. Reserve the bran left in the sieve. Stir in the raisins. Beat together the egg, dark-brown sugar and oil and add to the flour, along with the soaked cereal and any milk left in the bowl. Mix together.
  4. Spoon the batter into the muffin cases (fill to the top). Mix the reserved bran from the sieve with the demerara sugar and sprinkle over the muffins. Bake for 20–25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely. 


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  • I made these for my toddler who refuses to eat breakfast. Although unfortunately they didn’t tempt her, they were quickly eaten by the rest of the family! I then made another batch and froze them individually wrapped in cling film, either leaving them out to defrost the night before for breakfast or by heating them in the microwave for 30 seconds when in a rush.

    22 Jul 2014

  • These are my favourite bran muffins, and I’ve tried many.. they work well with most types of flour (I’ve used wholemeal, plain, gluten-free, buckwheat and they’ve all been lovely), any types of dry fruit (though I find if it’s too fruit-heavy the muffins won’t rise into a nice muffiny shape..still taste good though!) and I’ve also tried to increase the nutrient content by mixing in a couple of handfuls of drained, grated zucchini (courgette), which worked really well and kept the muffins moist. The one thing I would say is, it is important that you weigh out the ingredients to get the best results- with most recipes I go by eye but I definitely notice the difference if I do that with this recipe. Re: the other comment about reserved bran: when you sieve whole-meal flour, little bran bits are usually left over in the sieve. This is what you are meant to put to one side and sprinkle on afterwards (from what I can gather!) x

    03 Apr 2012

  • I am just about to make these muffins but i am a little confused on ‘reserved bran’ for the top.  Where in this recipe does it indicate how much ‘reserved bran’ you should reserve????

    The Bear
    26 Sep 2011

  • These muffins are great - easy to make and tasty, they’re a hit with mum&dad, toddler and grand parents too. The first time I made them I only had soft light-brown sugar and they turned out great - so don’t worry too much if you don’t have the exact ingredients! Have also found that you don’t really need the extra sugar on the top. Also this recipie easily makes 9 muffins (not 8).

    10 Feb 2011

  • These were a big hit with my 7 yr old! I had to make a few minor adjustments as I didn’t have all the ingredients, but they still turned out great. Will definately be baking these again.

    02 Mar 2009

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