These Cinnamon Raisin Oat Bran Muffins are a version of my popular Six Week Raisin Bran Refrigerator Muffins, and I’ve made them even better! The addition of cinnamon makes the muffins seem sweeter without the extra calories, and the oat bran gives them the classic high-fiber muffin we all love.
Why I Think You’ll Love This Recipe
- This muffin batter can stay in the fridge in a sealed container for up to six weeks.
- These muffins are a tasty way to eat your healthy fiber!
Oat Bran Muffins
This new variation of refrigerator muffins is loaded with oat bran, oatmeal, raisins, and cinnamon flavor—a lot of cinnamon. I LOVE a good oat bran muffin, but I wanted to spice these up, as oat bran can be a little plain when you don’t have anything else in the muffin. They are a little nuttier than the bran muffins, and I added some large flaked oatmeal to give them more texture.
Some other great bran muffin breakfast choices are my Pumpkin Bran Muffins or tasty Carrot Bran Muffins.
Types Of Raisins
There are two main types of raisins you can buy in stores: Sultana raisins and Thompson raisins.
Sultanas have a mild taste and soft texture, while Thompson raisins have a stronger flavor and chewier consistency.
Will The Batter Last 6 Weeks?
If you don’t keep the batter covered and clean from other food, debris, etc., it can go bad before you use it up. Cereal companies developed the recipe a long time ago to last six weeks and people have used it for decades. However, food quality and standards have changed since then!
When in doubt, make half a batch and use that up in a week or two!
How To Make Cinnamon Raisin Oat Bran Muffins
- In a very large lidded bowl, combine oat bran with the boiling water. Let sit for 5 minutes then stir. Add in all other ingredients and stir.
- Refrigerate minimum of 6 hours
- Preheat the oven to 400 °F.
- Fill greased muffin tin cups 2/3 full with batter.
- Bake for 15-20 minutes. Remove and cool on a wire baking rack.
- Store the batter in a sealed container in the refrigerator for up to 6 weeks. If it becomes moldy or smells funny, discard it and don’t use it.
Karlynn’s Tips & Tricks
- If you like your raisins more plump, make the batter the day before, as the raisins will soak up moisture from the batter.
- When in doubt, throw it out! If the batter becomes moldy or smells funny, discard it and don’t use it.
Add In Some Nuts
If you want to make these bran muffins a little more filling, you can always add nuts. You can add chopped almonds, walnuts, pecans, or even hazelnuts. The nuts should be added to the batter that you will be baking immediately, though, not to the batter that sits in the fridge.
So, if you’re looking for a seriously good cinnamon raisin oat bran muffin, these are the ones for you!
Happy baking, everyone!
Love,
Karlynn
More Muffins
Cinnamon Raisin Oat Bran Refrigerator Muffins
Ingredients
- 2 cups boiling water
- 2 cups oat bran
- 1 cup vegetable oil
- 5 cups all purpose flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 3 cups raisins
- 4 large eggs
- 4 cups buttermilk
- 3 tablespoons vanilla extract
- 2 tablespoons cinnamon
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups large flake oatmeal
Instructions
- In the bottom of a very large lidded bowl, combine the oat bran with the boiling water. Let sit for 5 minutes then stir.
- Add in the rest of the ingredients and stir until combined.
- Refrigerate at least 6 hours before using.
- When you are ready to bake, pre-heat your oven to 400 °F.
- Use a large cookie scoop to fill greased or paper-lined muffin cups two-thirds full with batter.
- Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove and cool on a wire baking rack.
- Store the batter in a covered container in the refrigerator for up to 6 weeks. If the batter becomes moldy or smells funny, discard and don't use.
Notes
- The amount of muffins this yields depends on how large you make the muffins.
Nutrition
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CATHERINE says
CAN I USE RAIN BRAN CEREAL not oat
Karlynn says
Yes, the very first link at the top of the post is for the muffins that are all bran. Click it and use that recipe, it’s the original six week bran muffin recipe!
Kim Brown says
You say 1 quart 4 cups buttermilk. Do you mean 1 quart (or 4 cups) or 1 quart plus 4 cups buttermilk?
Doug says
That’s a lot of buttermilk, and it’s a bit hard to get in the UK. Can I use powdered buttermilk instead?
Thanks.
Lindsay says
Doug,
I’d check a powdered buttermilk container. Here is the US, mine comes in a container that tells how to reconstitute into liquid buttermilk for recipes. I reconstitute mine for baking, plus dip and salad dressing. I am guessing yours could differ a little–like maybe in % butterfat–but would otherwise be the same.
Buttermilk isn’t usually hard to get here, but the powder is much more economical for infrequent buttermilk users.
Candace Warner says
You can make a buttermilk substitute by adding 2 T vinegar to regular 1 Cup milk and letting sit for 10 minutes or so. Or you can substitute 1 C to 1C buttermilk to yogurt. (Joy of Cooking)
Love bran muffins ready to try these oat ones!