Bran Muffins
This post may contain affiliate links. Read full disclosure.
These classic bran muffins are wholesome, comforting and delicious. Like lemon blueberry muffins, they’re a convenient grab-and-go breakfast. Packed with fiber, they’re portable snacks that curb hunger between meals. Serve and enjoy with whipped honey butter.
👩🏻🍳 About These Wheat Bran Muffins
- A nostalgic recipe. As a child, my mother would buy yummy bran muffins from a local bakery. I can still remember their distinct flavor and taste. They were so darn good.
- Memorable taste and texture. I set out to create a recipe that could deliver the same flavor and texture of those beautiful muffins from childhood.
- Recipe testing yielded perfection. After six batches, a sink full of dishes, and lots of taste testing, I created the best recipe for all bran muffins! They’ve already become a family favorite. They’re made with easy-to-find wheat bran cereal: Kellogg’s All-Bran.
🌾 Whole Wheat Flour Versus All-Purpose Flour
During recipe experimentation, I tried 100% whole-grain whole-wheat flour. It resulted in a heavy dense crumb.
Then I tried half whole-wheat flour and half all-purpose flour. This combination produced the ideal texture with a nice rise. They retained the distinctive characteristics of bakery bran muffins: hearty and sturdy. But they also had a lighter, fluffier interior and were super tasty!
🛒 Ingredients
The ingredients for these healthy bran muffins are easy to find. Most are common refrigerator and pantry items.
- Large Eggs: Provide moisture, richness and structure.
- Low-fat Milk: Provides moisture and creaminess.
- Vanilla Extract: Enhances the flavor of the other ingredients.
- Kellogg’s All-Bran cereal (not flakes): The secret to these great-tasting, bakery-style bran muffins.
- Molasses: Adds moisture, color and a savory caramel taste.
- Salted Butter: Adds delicious taste and richness.
- Whole-wheat Flour: A healthy flour for making bran muffins.
- All-purpose Flour: Provides structure for the batter.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Baking Powder: A leavening agent for fluffy muffins. It prevents a dense texture.
- Baking Soda: A leavening agent that works in combination with baking power for the ideal rise in the oven.
- Kosher Salt: Brightens the batter and balances the flavors.
- Ground Cinnamon: Adds a warm, slightly sweet/spicy taste.
- Raisins: Add nutrients and wonderful texture.
🥣 Easy Ingredient Substitutions
If you’re like my family, we’re staying home, dining in, and cutting back on unnecessary trips to the market. For this easy bran muffin recipe, there’s no need to run to the store for a missing item!
Below are easy ingredient substitutions. Although each replacement will result in a subtle difference in flavor and/or texture, your muffins will still be very delicious. And when it comes down to it, that’s what matters most!
- Whole-wheat Flour: All-purpose flour, white whole-wheat flour, or graham flour.
- Granulated Sugar: Brown sugar is the best substitute. For powdered sugar in muffin recipes, 1 3/4 cup unsifted powdered sugar can replace each cup of granulated sugar.
- Low Fat Milk: There are so many options! Use whole milk, applesauce, buttermilk, or sour cream (add more vanilla to balance out tanginess). You can also substitute with yogurt, drinkable yogurt, oat milk, or soy milk. Dilute heavy cream or half-and-half: 60% cream to 40% water. Evaporated milk: dilute with 50% water. Water and butter: for every cup milk, use 1 cup water + 1 1/2 tablespoons melted butter.
- Ground Cinnamon: Apple pie spice, pumpkin pie spice, or mace.
- Molasses: Honey.
- Butter: Canola oil, sunflower oil, or coconut oil.
- Raisins: Chopped nuts, dried cranberries, shredded coconut, or mini chocolate chips.
Bran muffins make great gifts! During this stay-at-home time, a fresh batch of muffins make a wonderful gift for family and friends. Homemade baked goods have a special way of lifting the spirits and making someone’s day.
📖 Recipe Steps
RECIPE PREP: Preheat oven to 375°F. Spray 18 wells of 2 non-stick muffin pans with cooking spray. Or line 18 wells with cupcake wrappers.
Assemble Wet Ingredients
- Melt the butter. Set it aside so it can shed some heat.
- In a large mixing bowl, whisk the eggs. Add the milk and vanilla. Whisk to combine.
- Add the All-Bran cereal to the wet ingredients. Stir to cover the cereal with liquid. Let it soak for 3 minutes to soften it up.
- Add melted butter and molasses to the bowl. Mix well.
🥣 KITCHEN TIP: To help prevent your muffin pans from warping in the hot oven, fill each empty well with an inch of water.
Combine Dry and Wet Ingredients
- Add dry ingredients to a medium bowl. Mix to combine.
- Add dry ingredients to wet ingredients.
- MIX BRIEFLY. Stir just until the dry ingredients are fully incorporated. To avoid a tough texture, do not over-mix.
- Fold raisins into the batter.
Scoop the Batter & Bake
- Fill the wells of the prepared muffin pans with batter. Use an extra-large metal scoop or spoon.
- Bake the bran muffins for 15-17 minutes. Check for doneness with a cake tester or toothpick. Insert it in the center of 2 to 3 muffins. If it comes out clean, they’re done.
- Allow the muffins to cool in the pan for 10 to 12 minutes.
- Carefully remove them from the pan. Transfer to cooling racks or a baking tray.
🧑🏼🍳 Expert Tips
- How to plump up and hydrate raisins: Submerge them in hot water for 10-12 minutes. Drain well, then dry between paper towels. The plumped up raisins are now ready to use for this yummy recipe.
- How to add more fiber to muffins: Add 1 tablespoon ground flax seed.
- Try new flavor combinations: Add diced Granny Smith apples. Or skip the cinnamon. Instead, add 1 1/2 tablespoons of finely-grated orange zest to the batter. Top muffins with streusel and chopped walnuts
🍞 Recipe FAQ
These are the most commonly-asked questions for making the BEST bran muffins, and the most helpful answers for recipe success.
Yes. The batter can be refrigerated in an airtight container and stored for up to 1 week. This way you can bake a small batch of fresh muffins every few days.
When baked and cooled muffins are placed in an airtight container with a paper towel over the top of the muffins (to prevent them from becoming soggy), or sealed in a zip-top bag with the air pressed out, they’ll last up to 4 days.
Yes, these muffins freeze very well! Make a double batch and freeze half.
☀️ More Breakfast Favorites
Mix things up in the morning. Try these delicious recipes for a quick delicious breakfast you can eat on the go, or pair with milk or coffee.
- White Bread
- Orange Muffins
- Double Chocolate Chip Muffins
- Pumpkin Muffins
- Lemon Blueberry Scones
- Biscotti with Chocolate
- Madeleines
- Carrot Cake Scones
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
My family says this is the best bran muffin recipe. The taste and texture rivals the muffins from a local bakery. If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends.
Bran Muffins
- Total Time: 30 Minutes
- Yield: 18 Muffins 1x
Description
These are the best bran muffins. They’re delicious, comforting and super satisfying. Enjoy them warm with a pat of butter and a drizzle of honey. Make a fresh batch of all bran muffins in 30 minutes!
Ingredients
- 3 large eggs, room temperature
- 1 3/4 cups low-fat milk
- 2 1/2 teaspoons vanilla extract
- 2 cups Kellogg’s All-Bran cereal (not flakes)
- 1/4 cup molasses
- 1/2 cup butter, melted and cooled
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2/3 cup raisins
Instructions
RECIPE PREP: Preheat oven to 375°F. Spray 18 wells of 2 non-stick muffin pans with cooking spray. Or line 18 wells with cupcake wrappers.
- In a large mixing bowl, whisk the eggs. Add the milk and vanilla. Whisk to combine. Add the All-Bran cereal to the wet ingredients. Stir to cover the cereal with liquid. Let it soak for 3 minutes to soften it up. Add melted butter and molasses to the bowl. Mix well.
- Add dry ingredients to a medium bowl. Mix to combine. Add dry ingredients to wet ingredients. MIX BRIEFLY: Stir just until the dry ingredients are incorporated into the wet. To avoid a tough texture, do not over-mix. Fold raisins into the batter.
- With an extra-large cookie scoop or spoon, fill the wells of prepared muffin pans with batter.
- Bake the bran muffins for 15-17 minutes. Check for doneness with a cake tester or toothpick. Insert it in the center of 2 to 3 muffins. If it comes out clean, they’re done.
- Allow the muffins to cool in the pan for 10 to 12 minutes. Carefully remove them from the pan. Transfer to a cooling rack.
Notes
Can the batter be made in advance? Yes. The batter can be stored in an airtight container and refrigerated for up to 1 week. Bake a small batch of muffins every few days. There’s nothing like eating a freshly-baked muffin with butter and honey.
How long will these muffins stay fresh? Baked and cooled muffins will last for up to 4 days when refrigerated in a sealed container (or a zip-top bag with the air pressed out) with a paper towel laid directly on top of the muffins to prevent them from becoming soggy.
Can I freeze the muffins? Yes, they freeze very well! Make a double batch and freeze half.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Bran Muffins 👉🏻 Join the Conversation
When was the last time you enjoyed a delicious, home-baked bran muffin? Would you like to try this yummy recipe? Join the conversation below!
This was only my second attempt at baking so I’m definitely a novice. My first attempt at bran muffins was a disaster! But this? Oh my word! They were delicious! So moist and tasty! This reminded me of my favorite muffins from a bakery that unfortunately is no longer open. I’m so excited that I can make them myself! The only change I made to the recipe was adding a teaspoon of cinnamon… which was fabulous! Thanks so much for this outstanding recipe. I’ll be making another batch this week. Perfection!
Since Martha White stopped selling their honey bran muffin mix early in the pandemic, I’ve longed for a good bran muffin. This recipe is soooo good! Thank you!
These were wonderful! My whole family loved them and I will make them again~
Most bran muffins are dry with no flavor, these were super moist and totally delicious! I froze a few so I can continue enjoying them for breakfast.
I had some leftover bran cereal and I wasn’t sure what to do with it so this recipe came at the perfect time! thank you!
These bran muffins tasted incredible!
Healthy and perfect! I love classic bran muffins. I swapped in fresh blueberries instead of raisins because that’s what I have on hand right now. So so good. Thanks for this yummy recipe!
These are delicious! Such a good idea to use the cereal. Thank you!
I adore bran muffins and I can not wait to make these. They look so good!
Perfect Muffins with my cup of Tea! Love the combination of enjoying them with butter and a drizzle of Honey. Delicious. Thanks…
These bran muffins sound perfect for an afternoon snack or breakfast! Love that they are made with whole ingredients.
These muffins look so good! Will be making them asap, and serving with some butter.
I know these are healthy, but they still taste a little decadent. Thanks for the recipe.
I’m making this for the weekend, I bet everyone is going to devour it!