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Raisin Bran Muffins W. W. Points Plus 4


Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.*

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Rate this recipe 4.3/5 (12 Votes)


  • 2 spray(s) cooking spray
  • 1 cup(s) whole wheat flour
  • 2/3 cup(s) uncooked wheat bran
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 cup(s) regular butter, softened
  • 2/3 cup(s) unpacked light brown sugar, or turbindo sugar
  • 1 large egg(s)
  • 1 cup(s) buttermilk
  • 1 cup(s) raisins, chopped


Servings 12
Preparation time 8mins
Cooking time 28mins


Step 1

Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.

In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.

Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.

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