📝 About This Recipe
These aren't your average coffee-shop muffins; they are a nostalgic, wholesome embrace in a liner. By utilizing a unique soaking method for the bran cereal, we achieve a remarkably moist crumb that perfectly balances the earthy notes of wheat with the natural sweetness of plump, chewy raisins. They are the ultimate make-ahead breakfast, offering a sophisticated interplay of textures and a deep, molasses-tinged flavor profile that feels both indulgent and nourishing.
🥗 Ingredients
The Bran Base
- 3 cups Raisin Bran Cereal (slightly crushed)
- 1 1/4 cups Buttermilk (full fat preferred, at room temperature)
Dry Ingredients
- 1 1/2 cups All-purpose flour (spooned and leveled)
- 1 1/4 teaspoons Baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon (high-quality Ceylon preferred)
Wet Ingredients
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/2 cup Light brown sugar (packed)
- 1 Large egg (at room temperature)
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Honey (clover or wildflower)
The Mix-Ins
- 1/2 cup Thompson seedless raisins (extra for topping if desired)
- 1/3 cup Walnuts (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even heat distribution.
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2
Line a standard 12-cup muffin tin with paper liners, or grease generously with butter or non-stick baking spray.
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3
In a medium mixing bowl, combine the raisin bran cereal and the buttermilk. Stir gently and let it sit for 10 minutes; this softens the bran for a tender texture.
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4
In a separate large bowl, whisk together the flour, baking soda, salt, and cinnamon until thoroughly combined and aerated.
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5
In a third bowl, whisk the melted butter and brown sugar together until no lumps remain. Add the egg, vanilla, and honey, whisking vigorously until the mixture is smooth and glossy.
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6
Pour the wet butter mixture into the soaked bran and buttermilk mixture. Stir with a spatula until just combined.
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7
Make a well in the center of the dry ingredients. Pour the wet mixture into the well.
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8
Using a large rubber spatula, fold the ingredients together gently. Stop as soon as you see no more streaks of dry flour; over-mixing leads to tough muffins.
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9
Gently fold in the extra raisins and chopped walnuts to ensure they are evenly distributed throughout the batter.
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10
Divide the batter evenly among the 12 muffin cups. They should be nearly full, which helps create a beautiful domed top.
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11
Bake for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
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12
Allow the muffins to cool in the tin for 5 minutes to set their structure, then transfer them to a wire rack to cool completely.
💡 Chef's Tips
For the best flavor, use 'real' buttermilk rather than the milk-and-lemon-juice substitute to get the right acidity for the baking soda. If your raisins are particularly dry, soak them in warm water for 5 minutes and pat dry before adding to the batter for extra plumpness. Don't over-mix! The batter should be slightly lumpy; this ensures a light, airy crumb. These muffins freeze beautifully—wrap them individually in plastic wrap and store in a zip-top bag for up to 3 months. For a crunchier top, sprinkle a little turbinado sugar over the batter just before placing them in the oven.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted European-style butter. Pair with a sharp white cheddar cheese for a delightful sweet-and-savory breakfast. Enjoy alongside a steaming cup of Earl Grey tea or a dark roast coffee. Drizzle with a little extra honey or maple syrup for an afternoon treat. Serve with a side of Greek yogurt and fresh orange slices for a balanced brunch plate.