Oatmeal Raisin Bran Muffins are moist oatmeal raisin bran muffins filled with good-for-you ingredients like cranberries, apples, and oats.
I absolutely love these Oatmeal Raisin Bran Muffins! Seriously. I wish I could adequately convey how fantastic I think they are.
It might sound strange to love bran muffins, but they really are that good.
I’ve lost count of how many times I’ve made these muffins. When I don’t feel well or just want a make-ahead, grab-and-go breakfast, these oatmeal raisin bran muffins are one of my go-tos.
The recipe makes a big batch, but the muffins freeze well. So, do yourself a favor, and give these muffins a try!
“Moist and delicious!!! I’m a huge fan of bran muffins and these are the BEST.” – Patricia
Ingredient notes and substitutions
- Milk: You can use anything from skim to whole milk in this recipe.
- Greek yogurt: If you prefer, you can use 2% or whole milk yogurt.
- Cranberries: Feel free to substitute raisins or another type of dried chopped fruit.
- Apples: I use crunchy dried apples (like apple chips) in this recipe. I’ve also used softer dried apple, and it also works well.
How to make oatmeal raisin bran muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Whisk together the milk, yogurt, and oil.
Step 2: Stir in the cereal and let it soften for about 5-10 minutes.
Step 3: Whisk in the sugars until combined.
Step 4: Add the eggs, and whisk until combined.
Step 5: Add the flour, oats, baking soda, salt, and cinnamon. Whisk in just until incorporated.
Step 6: Stir in the cranberries and apples until combined.
Step 7: Divide the batter among the muffin tin cups.
Step 8: Sprinkle with nuts and sugar, if using.
Step 9: Bake.
Recipe Tips!
- Mixing: I recommend mixing the batter by hand to avoid overmixing.
- Halving: If you would like to make a smaller batch, you can. The recipe halves well.
- Freezing: To freeze, let the baked muffins cool completely to room temperature. Place the muffins in a freezer-safe container and freeze for up to 1 month.
Storage
These muffins will keep for up to 4 days when stored in a resealable container at room temperature. The muffins also freeze well.
More muffin recipes!
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Oatmeal Raisin Bran Muffins
Equipment
- Muffin tin
Ingredients
- 1 ½ cups milk
- 3/4 cup plain, nonfat Greek yogurt
- 1/2 cup vegetable oil
- 4 cups Raisin Bran cereal
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 ¾ cups all-purpose flour properly measured
- 1/2 cup rolled oats
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup dried cranberries
- 1/2 cup dried apples in small pieces
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tablespoons raw sugar (optional)
Instructions
- Preheat oven to 400 F. Grease 2 12-cup muffin tins.
- In a large bowl, stir together milk, yogurt, and oil.
- Stir in cereal, and let stand for 5-10 minutes to soften.
- Stir in sugars until combined.
- Add eggs, and stir until incorporated.
- Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
- Stir in dried cranberries and apples.
- Divide batter evenly among prepared muffin cups.
- If using, sprinkle nuts and sugar evenly over muffin batter.
- Bake for 15-20 minutes, or until muffins spring back when lightly touched.
- Cool in pan for 5-10 minutes before removing.
Notes
- Milk: You can use anything from skim to whole milk in this recipe.
- Greek yogurt: If you prefer, you can use 2% or whole milk yogurt.
- Cranberries: Feel free to substitute raisins or another type of dried chopped fruit.
- Apples: I use crunchy dried apples (like apple chips) in this recipe. ‘
- Mixing: I recommend mixing the batter by hand to avoid overmixing.
- Nutrition values are estimates.
Nutrition
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Originally published 10/13/14. This recipe is regularly updated.
Reader Interactions
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Comments & Reviews
Shirley says
I have diabetes and would like to make this more diabetic friendly. I can easily substitute the sugar and brown sugar with substitutes. But the flour is harder, I see someone else substituted 3/4th of the flour with coconut flour, can I also another type of flour like almond flour for the remainder of the wheat flour to bring down the carb count even more?
Kate says
Hi! Flour definitely is difficult! I’ve found that when I use coconut flour, I have to make other adjustments like increasing liquid and eggs. Almond flour *should* substitute at a 1:1 ratio, but I haven’t tried it to say for certain.
Donna says
I LOVE these muffins!!! I’ve made them several times over the past 2 years. They are my go-to muffin now. I make them just like recipe says and people I’ve given them to really like them as well. Thank you, Kate!!
Kate says
Thank you so much! This is one of my favorite recipes, and I love to hear that other people are enjoying the muffins, too!
Louise says
Can I add frozen blueberries to this?
Kate says
You can!
Windspirit says
Unabashedly this are quite honestly the best muffins I have ever eaten. I used almond milk because I never have cows milk in the house anymore, which would also reduce the calorie count even further. Great job! Award winning for sure!
Kate says
Thank you so much! This is one of my personal favorites.
Yvonne says
Really good thanks.Use your recipe all the time.
Kate says
Thank you so much!
Jan says
I substituted sour cream instead of yogurt…
Also added a Tbls of vanilla…
Yummy
Kate says
Thank you!
Patricia C. says
These muffins are awesome! I used a fresh peeled apple, & substituted some coconut oil for half vegetable oil, and used 3/4 C Coconut Flour in lieu of same portion of the regular flour, and the muffins are moist & yummy!! You can taste the apple & cranberry as well as oats (I’m sure original recipe is just as good). Nuts on top are great. I will remake this recipe often!
Kate says
Thank you so much! And thanks for sharing your notes!
Patricia Tow says
Moist and delicious!!! I’m a huge fan of bran muffins and these are the BEST
Kate says
Thank you so much!
KK Keller says
Delicious!! I diced a fresh apple and used instead of dried and added chopped pecans to the batter as well. I omitted the nuts and sugar topping. So moist – this will definitely be my go to recipe. Thanks!!!
Kate says
Thank you! I’m glad you liked the muffins. =)
kk Keller says
And I have forwarded to 20 friends!!
Kate says
Thank you so much!!
Debby says
Great muffins, lots of flavor. Will make again, thanks.
Kate says
Thank you! Glad you liked them!
Kathy says
If I don’t have yogurt what can I replace it with
Kate says
I’ve had good luck with buttermilk in place of yogurt. Since there’s already milk in this recipe, I would replace both the milk and the Greek yogurt with buttermilk (2 and 1/4-cups total). Hope that helps!
Barbara says
These sound amazing! I have been making regular Raisin Bran Muffins for years but this recipe would be like my recipe on steroids! If I don’t have dried apple chips, do you think I could just use grated fresh apple?
Kelsey says
Wonderful muffins! They are very hearty.
Julia @ Swirls and Spice says
These look delicious! Would you consider sharing the recipe at Muffin Tin Month at my blog?
Kate says
Thanks, Julia! Absolutely! =)