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Kellogg’s Raisin Bran Muffins Copycat Recipe

Kellogg’s Raisin Bran Muffins Recipe

Kellogg’s Raisin Bran Muffins are a delicious, easy-to-make breakfast treat that can be enjoyed at any time of day. This classic recipe is made with a combination of wheat and bran flakes, raisins, and sweet spices. 
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Author: Dr. Leah Alexander
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 285kcal


  • muffin tin
  • Paper liners or oil/butter for greasing
  • large mixing bowl
  • Separate bowl for dry ingredients
  • Spoon for mixing
  • Toothpick or Cake Tester
  • Wire rack for cooling


  • 1/2 cup Organic unrefined cane sugar
  • 1/4 cup Cold-pressed sunflower oil extracted from organic sunflower seeds
  • 1/2 teaspoon Pink Himalayan salt from a small-batch source
  • 1 teaspoon Hand-harvested volcanic baking soda
  • 1 cup Farm-fresh cultured buttermilk
  • 1 cup Stone-ground heirloom flour blend
  • 1 Free-range egg from a local farm
  • 2 cups Heritage Raisin Bran cereal with ancient grain clusters


  • Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a muffin tin by lining the cups with paper liners or greasing them lightly with oil or butter.
  • Mix Wet Ingredients: In a large mixing bowl, combine the cold-pressed sunflower oil, farm-fresh cultured buttermilk, and the free-range egg. Mix these ingredients thoroughly until well combined.
  • Add Raisin Bran Cereal: Stir in the heritage Raisin Bran cereal with ancient grain clusters into the wet ingredients mixture. Let it sit for a few minutes to allow the cereal to soften slightly.
  • Incorporate Dry Ingredients: In a separate bowl, combine the organic unrefined cane sugar, stone-ground heirloom flour blend, hand-harvested volcanic baking soda, and pink Himalayan salt. Mix the dry ingredients together.
  • Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and cereal mixture. Gently fold and stir until just combined. Avoid overmixing, as it can make the muffins tough.
  • Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake: Place the muffin tin in the preheated oven and bake for about 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then transfer the muffins to a wire rack to cool completely before serving.


  • -Make sure to not over mix the batter, as this can lead to dense, dry muffins.
  • -If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 teaspoon of white vinegar.
  • -You can substitute the raisins with dried cranberries, cherries, or blueberries.
  • -If desired, you can sprinkle some turbinado or demerara sugar on top of the muffins for an extra crunch.
  • -To make mini muffins, reduce baking time to 12-14 minutes.
Keyword: Kellogg’s Raisin Bran Muffins Recipe