The Best Bran Muffins

Square side shot of the best bran muffin recipe on a white plate.

5 from 10 votes

Homemade bran muffins made with All-Bran cereal, sour cream, molasses, and raisins. They're soft, moist, and full of warm flavor, perfect for a quick breakfast or snack. Ready in about 30 minutes!

Course Breakfast

Cuisine American

Keyword bran muffin recipe, classic bran muffins, healthy bran muffins, high fiber bran muffins

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 333kcal

Author Blair Lonergan

Equipment

Mini food processor
Standard muffin tin

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. Line a standard 12-cup muffin tin with paper liners or grease well. Take about half of the All-Bran cereal, place it in a food processor, and process until finely ground. Alternatively, place half of the cereal in a large zip-top bag and use a rolling pin or meat mallet to crush it 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 (if using).
Divide the batter into the prepared muffin cups, filling each cup to the top.
Bake for 16 to 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, then transfer to a wire rack to cool completely.

Notes

This recipe uses All-Bran Original cereal. Fiber One or bran flakes cereal may work as substitutes, but results may vary.
Measure the flour carefully by spooning it into the cup and leveling with a knife. Don't scoop from the canister. Too much flour is the most common cause of dry, dense muffins.
Use full-fat sour cream for the moistest, most tender results. Full-fat Greek yogurt can be substituted.
Don't over-mix. Stir just until the batter comes together. Some lumps are fine and mean lighter, more tender muffins.
Room temperature ingredients (sour cream and eggs) blend more smoothly and help the muffins rise evenly.
For softer raisins or dried fruit, soak in boiling water for 5 to 10 minutes and drain well before folding into the batter.
Raisin-free options: Skip the dried fruit entirely, or swap with chocolate chips, diced apples, dried cranberries, dried cherries, or chopped nuts.
Storage: Keep in an airtight container at room temperature for 2 to 3 days. Best enjoyed the day they're made.
Freezing: Store in a zip-top freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10 to 12 minutes, or microwave for 15 to 30 seconds.
Mini muffins: Bake at 350°F for 12 to 15 minutes.
Recipe adapted from America's Test Kitchen.

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