Nutty Raisin Bran Muffins
Indulge in these Nutty Raisin Bran Muffins, a delightful blend of wholesome oats, crunchy pecans, and sweet raisins. This recipe has been lovingly adapted from a classic Williams-Sonoma catalog to suit my taste preferences, making it a staple in my kitchen. Perfect for breakfast on-the-go or as a snack, these muffins are not only delicious but also packed with fiber. The best part? You can prepare the batter ahead of time and keep it in the fridge for up to two weeks, allowing you to bake fresh muffins each day. With crispy tops and a moist, tender crumb, these muffins are sure to become a favorite in your household!
18
Servings
200
Calories
13
Ingredients
Ingredients
Chopped toasted pecans
1/2 cup (Chopped and toasted)
100% All-Bran cereal
1 cup (Dry)
Boiling water
1 cup (Used to soak cereal)
Unsalted butter
4 ounces (Room temperature)
Sugar
1 1/2 cups (Granulated)
Buttermilk
2 cups (Liquid)
Large eggs
2 (Beaten)
Vanilla extract or orange extract
1 teaspoon (Liquid)
All-purpose flour
2 cups (Dry)
Old-fashioned oats
1/2 cup (Dry)
Baking soda
2 1/2 teaspoons (Dry)
Kosher salt
1/2 teaspoon (Dry)
Raisins (or other dried fruit)
3/4 cup (Optional: Craisins, dried cherries, currants, or dried blueberries)
Instructions
1
In a large bowl, combine the 100% All-Bran cereal with boiling water. Stir well and let it sit until cooled to room temperature.
2
In the bowl of a stand mixer, cream the room temperature butter and sugar on high speed until the mixture is light and fluffy, about 3-4 minutes.
3
Add in the buttermilk, beaten eggs, and your choice of vanilla or orange extract, mixing well after each addition and scraping down the sides of the bowl as necessary.
4
Once incorporated, stir in the cooled soaked bran mixture until well combined.
5
In a separate bowl, whisk together the all-purpose flour, additional All-Bran cereal, old-fashioned oats, baking soda, and kosher salt.
6
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
7
Gently fold in the chopped pecans and raisins (or your choice of dried fruit).
8
Cover the muffin batter tightly with plastic wrap or a lid and refrigerate for at least 2 hours or up to 2 weeks.
9
When ready to bake, preheat your oven to 425°F (220°C). Grease the muffin cups or line them with paper liners.
10
Spoon the batter into each muffin cup, filling them to the top for a nice rise while baking.
11
Bake in the preheated oven for about 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
12
Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy fresh or store in an airtight container.
Nutrition Information
9g
Fat
28g
Carbs
3g
Protein
3g
Fiber
17g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Raisin Bran Muffins?
Nutty Raisin Bran Muffins are a wholesome blend of oats, pecans, and raisins, adapted from a classic Williams-Sonoma catalog.
How many servings does this recipe yield?
This recipe makes 18 servings.
How many calories are in one muffin?
Each muffin contains approximately 200 calories.
What is the fat content per serving?
Each muffin has 9g of fat.
How many carbohydrates are in each muffin?
There are 28g of carbohydrates per serving.
How much protein is in one muffin?
Each serving provides 3g of protein.
How much fiber is in these muffins?
There are 3g of fiber per muffin.
How much sugar is in each muffin?
Each serving contains 17g of sugar.
Can I make the batter ahead of time?
Yes, you can prepare the batter and keep it in the fridge for up to two weeks.
How long should I refrigerate the batter before baking?
The batter should be refrigerated for at least 2 hours before baking.
At what temperature should the muffins be baked?
Bake the muffins in a preheated oven at 425°F (220°C).
How long do the muffins need to bake?
Bake for about 25 minutes or until a toothpick comes out clean.
What type of cereal is used in this recipe?
This recipe calls for 100% All-Bran cereal.
How should the pecans be prepared?
The pecans should be chopped and toasted.
Can I use a different extract instead of vanilla?
Yes, you can use either vanilla extract or orange extract.
What is the purpose of the boiling water?
The boiling water is used to soak the bran cereal until it cools to room temperature.
Should the butter be at room temperature?
Yes, the 4 ounces of unsalted butter should be at room temperature for creaming.
How long should I cream the butter and sugar?
Cream the butter and sugar on high speed for 3-4 minutes until light and fluffy.
What type of oats are recommended?
The recipe specifically calls for 1/2 cup of old-fashioned oats.
Can I use dried fruits other than raisins?
Yes, you can use Craisins, dried cherries, currants, or dried blueberries.
How much buttermilk is required?
The recipe requires 2 cups of liquid buttermilk.
How many eggs are needed?
You will need 2 large eggs, beaten.
How high should I fill the muffin cups?
Fill the muffin cups to the top to ensure a nice rise while baking.
What type of salt is used in the recipe?
The recipe uses 1/2 teaspoon of kosher salt.
How long should the muffins cool in the pan?
Allow them to cool in the pan for 10 minutes before transferring to a wire rack.
What is the texture of these muffins?
These muffins feature crispy tops and a moist, tender crumb.
Is this recipe considered high in fiber?
Yes, the muffins are described as being packed with fiber.
Can I use granulated sugar?
Yes, the recipe uses 1 1/2 cups of granulated sugar.
Should I grease the muffin tins?
Yes, grease the muffin cups or line them with paper liners before baking.
Is this recipe good for breakfast on-the-go?
Yes, these muffins are perfect for a convenient breakfast on-the-go or as a snack.