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These old-fashioned Bran Muffins are a quick breakfast or snack — just like Grandma made them! The muffins stay nice and moist, thanks to plenty of molasses, applesauce, butter and buttermilk. Warmly spiced with cinnamon, they’re perfect alongside a hot cup of coffee.
These moist bran muffins aren’t your average flavorless, dry bricks! Instead, I tested many, many recipes to come up with a classic bakery-style treat that reminds me of the muffins I grew up with.
How to make Bran Muffins Moist:
There are a couple of different ingredients in this particular recipe that keep the bran muffins nice and moist. It was a delicate dance to find the perfect balance between dry ingredients and wet ingredients. The molasses, applesauce, butter and buttermilk come together in perfect proportions to yield a light, delicate, and moist muffin. I tested some batches that were too dry, while others were almost too wet and wouldn’t rise. This is truly the perfect recipe!
How to make Bran Muffins from Scratch:
Over the years, I’ve had many failed attempts at baking bran muffins. I’ve tried recipes that call for cereal (such as bran flakes, Raisin Bran, All-Bran or Fiber One); however, any muffins that start with cereal often have a dry, odd texture that I just don’t care for. Instead, I love a classic old-fashioned muffin that uses the basics — like flour, buttermilk, molasses and wheat bran. Let me show you how I do it…
Ingredients:
- All-purpose flour
- Wheat bran
- Brown sugar
- Baking powder
- Salt and cinnamon
- Eggs
- Buttermilk
- Applesauce
- Molasses
- Butter
- Raisins, dried cranberries, dried currants and/or chopped nuts
What is bran?
Bran (or “miller’s bran”) is the hard, outer layers of cereal grain. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
This wheat bran is rich in dietary fiber and essential fatty acids, making it a healthy addition to your muffins! It also includes significant portions of starch, protein, vitamins and minerals.
The process of making these muffins from scratch is really easy! First, mix together the dry ingredients…
…and in a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients, and mix just until moistened.
Gently fold in the raisins or dried cranberries at the end. I like to toss the dried fruit with a couple of teaspoons of all-purpose flour before adding them to the batter. This will help prevent the raisins from sinking to the bottom of the muffins.
Bake the muffins in a 400 degree F oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
Allow them to cool slightly on a wire rack before enjoying!
How to serve Bran Muffins:
These muffins are delicious served warm or at room temperature with a smear of butter, a drizzle of honey, or a dollop of jam.
Are bran muffins good for you?
Bran muffins include many good-for-you nutrients (like fiber, protein and various vitamins and minerals), so they can be a healthy addition to just about any diet. Thanks to the brown sugar, molasses and applesauce, there is a fair amount of sugar in these muffins, so I would enjoy them in moderation — and pair them with a protein-packed side (such as eggs, milk, or Greek yogurt) as well as fruit for a satisfying, well-balanced breakfast.
Each muffin includes about 191 calories and 35 grams of carbohydrates, so the bran muffins are not low-carb or Keto-friendly. The muffins are not vegan because they include butter, eggs and buttermilk.
Cook’s Tips and Recipe Variations:
- How to store bran muffins: Store the muffins in an airtight container or bag at room temperature for up to 3 days.
- Can bran muffins be frozen? Yes! If you want to keep the muffins fresh for more than a couple of days, freezing is your best bet. Wrap the muffins tightly in an airtight container or bag and store in the freezer for up to 3 months.
- Have leftover bran? Here’s how to use bran in other recipes: toast the bran and sprinkle it over oatmeal or cold cereal; add it on top of smoothies; include it in a casserole topping with bread crumbs; combine the bran with bread crumbs to create a breading for fish or chicken; stir the bran into pancake or waffle batter. These Tender Whole Wheat Rolls call for wheat bran, and so do these Pecan Wheat Waffles.
- Add your favorite mix-in’s to these muffins. Raisins, dried cranberries, or dried currants all work well. Nuts are also a great option. Try chopped pecans or walnuts!
More muffin recipes that you might enjoy:
- Brown Sugar Cinnamon Muffins
- Strawberry Muffins
- Two-Ingredient Pumpkin Muffins
- Orange Cranberry Corn Muffins
Bran Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup wheat bran
- ¼ cup brown sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 2 eggs
- 1 cup buttermilk
- ¼ cup applesauce
- ¼ cup molasses
- ¼ cup butter, melted
- ¾ cup raisins, dried cranberries or dried currants, tossed with 2 teaspoons of flour
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray.
- In a large bowl, mix together flour, wheat bran, brown sugar, baking powder, salt and cinnamon.
- In a separate bowl, whisk together eggs, buttermilk, applesauce, molasses and butter. Add the wet ingredients to the dry ingredients and mix just until moistened (do not overmix). Fold in raisins, cranberries, or currants.
- Pour batter into prepared muffin tins. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- How to store bran muffins: Store the muffins in an airtight container or bag at room temperature for up to 3 days.
- Can bran muffins be frozen? Yes! If you want to keep the muffins fresh for more than a couple of days, freezing is your best bet. Wrap the muffins tightly in an airtight container or bag and store in the freezer for up to 3 months.
- Have leftover bran? Here’s how to use bran in other recipes: toast the bran and sprinkle it over oatmeal or cold cereal; add it on top of smoothies; include it in a casserole topping with bread crumbs; combine the bran with bread crumbs to create a breading for fish or chicken; stir the bran into pancake or waffle batter. These Tender Whole Wheat Rolls call for wheat bran, and so do these Pecan Wheat Waffles.
- Add your favorite mix-in’s to these muffins. Raisins, dried cranberries, or dried currants all work well. Nuts are also a great option. Try chopped pecans or walnuts!
Could oat bran be used instead of wheat bran? These look delightful !
Lisa
Hi, Lisa! I think so! I haven’t tested it myself, but I think that the oat bran would be an equal substitute for wheat bran. The end result will have a slightly different taste and texture, but I do think it would work!