Tradition. It’s the hallmark of so many holidays. And nothing says “Christmas” to me more than certain foods. Each Christmas morning, my family dives into these simple, make-ahead Raisin Bran Muffins. The simplicity and warm flavors are welcome after a morning of tearing into gifts and enjoying time with friends & family!
I am not much of a baker. Too many rules. And don’t get me started with rules in general. Anyone who knows me knows I don’t follow them in life anyway. No fun! I mean, let’s face it. If you put double the amount of salt, or baking soda, or eggs, or sugar, or, or, OR…! Disaster. With cooking, you can add a pinch of this, a pinch of that, and (usually) correct flavors with counterpoints.
That is why when I DO bake, I rely on tried-and-true recipes that I grew up with. This particular recipe is so simple your 5 year old could make it. Well, with a little guidance, but still. The hardest part is letting the batter rest overnight! But what a treat to be able to pop the muffins in the oven first thing in the morning and have a piping hot treat to start your day.
These muffins are a staple in our house around the holidays. You can make 4 muffins, or all 24–no matter, the batter will wait and still produce yumminess no matter what! Granted, you want to use the batter within about 24 hours, but the baked Raisin Bran Muffins freeze BEAUTIFULLY, so you can enjoy them for a quick bite on busy mornings for the next month. Double duty, and those rules won’t get in your way then either!
Raisin Bran Muffins
Print Recipe
Tradition drives my craving for simple, wholesome flavors like the ones in these light & fluffy Raisin Bran Muffins. They're a great make-ahead option for busy morning, especially holidays!
Tradition drives my craving for simple, wholesome flavors like the ones in these light & fluffy Raisin Bran Muffins. They're a great make-ahead option for busy morning, especially holidays!
Mix all of the ingredients in a large bowl; cover and refrigerate for at least 6 hours, or overnight.
Preheat the oven to 375 degrees. Place muffin cups in muffin tin (the muffin cups really are important; the batter tends to stick if not baked in the paper wrappers); fill each muffin cup ¾ full.
Bake for 20-25 minutes until fluffy and golden. Serve with a pat of butter. YUM!
Greetings! I'm Dee Dee. Nonprofit escapee, military spouse, home cook, and purveyor of tasty goodness. My Midlife Kitchen is where I cook, blog, and give my not-so-humble opinions on topics big and small. Join me for a peek inside My Midlife Kitchen!
I am not much of a baker. Too many rules. And don’t get me started with rules in general. Anyone who knows me knows I don’t follow them in life anyway. No fun! I mean, let’s face it. If you put double the amount of salt, or baking soda, or eggs, or sugar, or, or, OR…! Disaster. With cooking, you can add a pinch of this, a pinch of that, and (usually) correct flavors with counterpoints.
