Grandma’s classic bran muffin recipe yields moist, fluffy treats that are sweetened with molasses and raisins.
Table of Contents
These muffins were a big hit! My husband does not like fruit so I added in a teaspoon of cinnamon and a peeled diced apple. They were light and tender. This was a surprise to me because the batter was pretty thick. This is definitely a keeper! Thank you for sharing!
– N.C.
A Few Notes Before You Get Started
- This recipe calls for All-Bran Original cereal. This is an easy way to incorporate wheat bran into the muffin batter, since regular oat bran or wheat bran can be hard to find in some stores. You can probably substitute with Fiber One, raisin bran cereal, or bran flakes cereal instead, but I have not tested this recipe with those other varieties.
- Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
- Keep the muffins moist by using full-fat sour cream. Also, don’t overmix the batter. Mixing too much activates the gluten in the flour and results in dry, dense muffins.
- Start with room temperature sour cream and eggs, which will blend more easily into the batter.
- Don’t over-bake the muffins and don’t let them cool in the pan. Leaving them in the oven for too long can dry out the muffins. Similarly, it’s important to remove the muffins to a wire rack to cool so that they don’t continue cooking in the hot muffin pan.
Directions
Our favorite bran muffin recipe is very easy to mix together! I’ve included the detailed step-by-step directions in the printable recipe box at the bottom of the post, but here’s the overview:
- Process half of the cereal into a fine crumb. You can do this with a food processor (I love my mini version for small jobs like this), or you can do so by hand with a meat mallet or rolling pin.
- Whisk together the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients in a medium bowl, and then soak the cereal in the wet ingredients for about 5 minutes to soften.
- Pour the wet ingredients into the dry ingredients, and then fold in the raisins. The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but some lumps are fine. This way they’ll stay moist and tender!
- Divide the batter between paper-lined or greased muffin cups. Fill the muffin cups to the top. I like to use an ice cream scoop to make sure that each cup has an equal amount of batter, ensuring that the muffins bake evenly in the oven.
- Bake for 16-20 minutes. To check if the muffins are done, insert a toothpick into the center of a muffin and make sure it comes out clean.
Serving Suggestions
These delicious old fashioned bran muffins are such a versatile little treat — especially when paired with butter, cream cheese, peanut butter, honey, or jam. My mom always serves them with apple butter! You can offer them for a quick grab-and-go breakfast on busy mornings; pile some in a basket as a part of a special brunch buffet; or set out a few with a glass of milk, a cup of tea, or a mug of coffee for an afternoon snack.
Storage Tips
- How to Store: Allow the muffins to cool completely. They are best enjoyed on the day that they’re made. Keep leftovers in an airtight container at room temperature for 2-3 days.
- How to Freeze: Store muffins in a large Ziploc freezer bag or other airtight container. They will stay fresh in the freezer for up to 3 months.
- How to Reheat: If the muffins are frozen, allow them to sit on the counter for a few minutes while you preheat the oven to 350°F. Frozen muffins will require about 10-12 minutes in the oven. Room temperature muffins will only need about 5 minutes to warm through. Alternatively, you can microwave one muffin at a time for 15-30 seconds or just until warm.
I make this recipe once a month. Sometimes I add 3 very ripe Bananas, crushed Walnuts and a pinch of cinnamon if I want banana bread themed bran muffs! Thank you for a wonderful recipe.
– Hillary
More Muffin Recipes to Try
Sour Cream Blueberry Muffins
35 minutes mins
Easy Pumpkin Muffins
30 minutes mins
Zucchini Bread Muffins
30 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
The Best Bran Muffin Recipe
Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Grandma's classic bran muffins are a quick breakfast or snack!
Equipment
Ingredients
- 2 ¼ cups All-Bran Original cereal, divided
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cups sour cream, at room temperature
- 6 tablespoons vegetable oil
- 2 large eggs, at room temperature
- ⅔ cup packed light brown sugar
- 3 tablespoons molasses or sorghum
- 1 teaspoon vanilla extract
- 1 cup raisins, dried cranberries, or dried cherries (optional)
Instructions
- Adjust an oven rack to the middle position. Preheat oven to 400°F. Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.
- Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.
- Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.
- Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top. Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.
Notes
- This recipe calls for All-Bran Original cereal. This is an easy way to incorporate wheat bran into the muffin batter, since regular oat bran or wheat bran can be hard to find in some stores. You can probably substitute with Fiber One, raisin bran cereal, or bran flakes cereal instead, but I have not tested this recipe with those other varieties.
- Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
- Keep the muffins moist by using full-fat sour cream. Also, don’t overmix the batter. Mixing too much activates the gluten in the flour and results in dry, dense muffins.
- Recipe adapted from America’s Test Kitchen.
Nutrition
Serving: 1muffinCalories: 271kcalCarbohydrates: 49gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 47mgSodium: 339mgPotassium: 380mgFiber: 5gSugar: 19gVitamin A: 452IUVitamin C: 3mgCalcium: 110mgIron: 4mg
Bran Muffin Recipe Variations
- I have only tested this recipe with All-Bran Original cereal, so I cannot guarantee that the muffins will turn out well with other bran cereals. If you give bran flakes, raisin bran, or Fiber One a try, please let us know!
- Swap out the vegetable oil and use an equal amount of melted butter or canola oil. Melted coconut oil would probably work well, too.
- Replace the sour cream with a full-fat Greek-style plain yogurt. Buttermilk would accomplish a similar result; however, it’s thinner than the sour cream, so your muffins will not rise as high.
- For even more whole grains, substitute half of the all-purpose flour with whole wheat flour.
- Try other mix-in’s. For instance, diced apples, chopped dates, dried currants, chopped dried apricots, dried blueberries, or chopped nuts like pecans or walnuts would all be good. For softer raisins or dried fruit in your muffins, soak them in boiling water before mixing into the batter.
- Make blueberry bran muffins by folding in 1 cup of fresh or frozen blueberries.
- Mini Muffins: bake the batter in mini muffin tins in a 350°F oven for about 12-15 minutes.
This recipe was originally published in January, 2023. It was updated in September, 2024.
I added walnuts , cran raisins, raisins, and I teaspoon of cinnamon to mine Next time I might add 2 teaspoons of cinnamon one just leaves a hint But these are really good and moist
Thank you, Debra! Those sound like great additions.
Looks good. Will try
Thank you, Gyllis! We hope you enjoy.
These muffins were a big hit! My husband does not like does fruit so I added in a teaspoon of cinnamon and a peeled diced apple. They were light and tender. This was a surpriseto me because the batter was pretty thick. This is definitely a keeper! Thank you for sharing!
I’m so glad to hear that they were a hit! Thanks for letting me know. 🙂
A lot of work. Worth it! Delicious. Delicious.
Thanks, Diane!
Yummy!
We’re so glad you enjoyed them, Jane!
I make this recipe once a month. Sometimes I add 3 very ripe Bananas, crushed Walnuts and a pinch of cinnamon if I want banana bread themed bran muffs! Thank you for a wonderful recipe
I’m so happy to hear that, Hillary! Thanks for your note. 🙂
Came across this recipe searching rhe internet in the middle of the grocery store when I could not find already made bran muffins without raisins and could not find bran muffin mix. Didn’t read to use “All Bran” so I bought “bran flakes” cereal…. made them anyways when I got home and they came out really good.
Hi, Tracy! I’m so glad that it worked, even with the different cereal. Thank you for letting me know!
Are you using large muffin pans? I used regular cupcake sized pan and it only took a little over half of the batter to fill it. Ended up with 21. They are very good.
Hi Sue! We use a regular-sized muffin pan but fill the batter all the way to the top. We’ve never had that much extra batter but are glad you enjoyed the recipe!
Tomorrow it is back to school after holidays!
Those muffins are delicious! (yeah I did taste one before everyone)
I hope my boys will enjoy it tomorrow morning!
Thank you for trying them out, Linn! We hope they’re a hit with your boys and make your mornings easy!
Awesome recipe! Thanks for sharing. I baked mine for 16 minutes at 400 degrees as instructed and they came out a touch burnt on top. Nothing too bad, but I might reduce the temperature next time to accommodate my oven.
Thank you for the feedback, Jennifer! We’re sorry to hear they burnt slightly (every oven is different!), but are so glad you still enjoyed the recipe.
Hi,
My batter is very very dry. Perhaps too much flour? I did fluff it.
I hope they turn out. They’re in the oven now!!
It very well could have been too much flour. We’d love to know how they turn out!
This is the first bran muffin I ever tasted! I followed the recipe exactly and I was certainly not disappointed. I’ll be trying this recipe with alternate add-ins in the future.
I’m so glad that your first time was a success, Kathie! Thank you for letting me know. 🙂
Great recipe and very easy to make! I used bran flakes and they worked great. I added Craisins, diced Granny Smith apple, pecans, some shredded carrots, and 2 tablespoons of cinnamon. They were delicious! … a little bit like a morning glory muffin I will definitely make these again!
Those sound amazing, Sandra. Thank you for letting me know!
When I saved this recipe on my computer, I named it “My Favourite Bran Muffin Recipe”.
Thank you, John! This made our day. We’re so glad you enjoy it.