How to Make Homemade Raisin Bran Muffins
Try out these very moist and delicious muffins the next time your making a nice breakfast or brunch.
Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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Betty's Refrigerator Raisin Bran Muffins
Betty demonstrates how to make Refrigerator Raisin Bran Muffins. These are a great blend of Raisin Bran, flour, sugar, eggs, buttermilk, and shortening. The batter can be stored in the refrigerator for up to 1 week, so you can bake a few at a time and get that straight-from-the-oven taste all week!
Refrigerator Raisin Bran Muffins
1/2 of a 15-oz. package Raisin Bran cereal (If you don't like raisins, just use bran cereal.)
2 1/2 cups self-rising flour
1 1/2 cups sugar
2 eggs, well beaten
2 cups buttermilk (or imitation buttermilk . . . if necessary, see my Quick Tip on converting milk into buttermilk)
1/2 cup butter, melted and cooled
In a large mixing bowl, beat 2 eggs. Stir in 1 1/2 cups sugar, 2 cups of buttermilk, and 1/2 cup melted butter. Add 2 1/2 cups self-rising flour and 1/2 of a 15-oz. package or raisin bran cereal. Mix, just until all ingredients are combined. You may bake these muffins immediately, or cover and refrigerate up to a week or more. To bake, spoon batter into muffin pans with paper liners, filling 2/3 full. Bake at 350 degrees or until done and beginning to brown. This will make about 2 dozen muffins. It is great to pack in lunch boxes. These muffins are not just empty calories; they also have a good amount of protein and fiber, and you can control exactly what you put in them! Enjoy!!! --Betty :)
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Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
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This originally aired as part of Martha Bakes Season 3 Episode 13.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Six Week Raisin Bran Muffin Batter (recipe in description)
Flash Back Friday! My mom used to keep Raisin Bran Muffin Batter in a crock in the fridge for weeks. She'd warm up the oven in the morning, fill several muffin wells 2/3 full, bake at 400 for 20 minutes. Hot fresh bran muffins!
6 Week Raisin Bran Muffins
Oven - 400 F
18-20 minutes
Fill muffin tins 2/3 full
Dry Ingredients:
5 cups All-purpose flour
5 teaspoons Baking Soda
2 teaspoons salt
3 cups of Sugar
(Optional) 1-1/2 teaspoons Cinnamon
Put in Bowl and whisk together.
Add and mix 15 oz box Raisin Bran.
In another bowl whisk together:
1 Quart of Buttermilk
1 cup of Vegetable oil
4 Eggs
Mix wet ingredients with dry ingredients.
Put in Refrigerator and let sit overnight.
-Mixture lasts for 6 weeks
-can add any additional ingredients like nuts, orange peel, cranberries, etc.
???? 1938 Depression Era Bran Muffin Recipe
Are you looking for a low sugar (but still sweet) oil free (but still super moist) Home made bran muffin recipe? Then this 1938 Depression Era Bran Muffin Recipe is for you! The recipe uses dates, but you could easily make these as a raisin bran muffin.
Ingredients:
250 mL (1 cup) thick, full fat sour cream
125 mL (½ cup) white sugar
1 egg
250 mL ( 1 cup) all purpose flour
5 mL (1tsp) baking soda
500 mL (2 cups) bran
5-6 dates, chopped
2 mL (½ tsp) salt
Method:
Preheat oven to 180ºC (350ºF)
Combine sour cream, sugar and egg until smooth.
Mix flour and baking soda, then mix into sour cream.
Mix in bran, salt, and dates.
Portion into a 12 cup muffin tin, and bake 20-25 minutes
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