The Best Bran Muffin Recipe is not a title to be taken lightly. These healthy muffins are made with bran cereal, whole wheat flour, yogurt, and molasses for an easy breakfast in less than 45 minutes! PLUS you can keep the batter in the fridge to bake fresh muffins anytime.
These moist bran muffin recipe is inspired by a childhood favorite. Mom passed the recipe down, and I've made them countless times!
As a bonus you can bake a few, and keep the batter in the fridge for a week and used for fresh muffins each day.
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We often have them with dinner, and leftover muffins are our breakfast the next day! They've been tested over and over for guaranteed success every time.
Often, you think of a bran muffin recipe as having no flavor. These bran muffins are named 'The Best' for a reason. They have a rich caramel flavor thanks to the brown sugar, molasses and raisins.
If you wonder, Are bran muffins healthy? I've got an answer. With an estimated 3 grams of fiber in each muffin, and low-fat yogurt mixed in (adds a little protein), they could be called healthful! The added sugar may be an issue for some.
These muffins are a quick snack made in less than 45 minutes that are easy to take on-the-go, pack in a lunch box or even freeze for a later date.
I love a good muffin any time of the day. My other favorite flavors are double chocolate muffin, orange rhubarb muffin, and savory corn muffin. They are crowd-favorites and simple to make.
Delicious! I’ve been making them since I first discovered this recipe about a year ago . I make sure my freezer is always stocked. I double the recipe. My 5 yr old grandson loves them so I stock up for his house as well. Thank you so much!
- Elizabeth
Ingredients
For most people, bran muffins are a boring breakfast food. Something slightly bland that is all about the amount of fiber. Not in this recipe!
I kept the fiber with the signature bran cereal. Added some whole wheat flour, extra brown sugar, sweet raisins, and poof! See the recipe card below for all of the instructions.
The world's best bran muffins are ten times better than any muffin you've ever had. Here is what you'll need:
Here's what you'll need
- Bran cereal - Use the cereal that looks like sticks, not flakes.
- Raisins - You can also use dried currants or dried cherries.
- All-purpose flour - I like to fluff the flour a bit before spooning it into the measuring cup.
- Whole wheat flour - Any whole wheat flour will work, including white whole wheat flour.
- Baking soda - This helps with leavening and the burst of muffin out of the tin.
- Salt - Use fine salt. I like Redmond Real Salt with extra minerals.
- Unsalted butter - If you use salted butter, just reduce the amount of salt you add to the recipe.
- Eggs - Use large eggs for the right amount of moisture in the recipe.
- Plain yogurt - You can also use buttermilk, but don't use Greek yogurt unless you dilute it with milk or water because it is extra thick.
- Molasses - Don't use blackstrap molasses because it will be too dark.
- Vanilla - A little vanilla extract adds a nice aroma and sweetness.
- Turbinado sugar - This is also called sugar in the raw. It is a nice crystal sugar that adds crunch to the top.
How to make the best bran muffins recipe
Muffins are quick breads, so the recipe is really easy for beginner bakers. Here are some tips:
- Use a food processor.
- Line a muffin tin with baking cups for easy cleanup.
Additional recipe steps and ingredient amounts in the recipe card below.
- Step 1: Blend some of the bran cereal in a food processor to crush it finely.
- Step 2: Next add the raisins or dried fruit and blend together with the crushed cereal.
- Step 3: Blending the raisins adds sweetness to the muffins without having to eat whole raisins!
- Step 4: Add the mixture to a bowl with the flours, sugar, baking soda, salt, and remaining cereal.
- Step 5: Mix liquid ingredients in a separate bowl.
- Step 6: Stir together the wet and dry ingredients until just combined.
- Step 7: Store this batter in the fridge or use immediately to make muffins.
- Step 8: Spoon batter into muffin papers in a muffin tin. Top muffins with raw sugar crystals.
How do I get domed muffins?
This bran muffins recipe perfectly domes and bakes through. Muffins get their domed shape from both the leavening incorporated into the batter, and the flour and dry ingredients that aid in the structure.
These muffins have both flour and bits of cereal which help gluten form. The baking soda and eggs help boost the batter and lift air into the pockets that form, and perfect domes are the result.
Tips for making this bran muffin recipe
- No whole raisins! Grind the raisins in the food processor with some of the bran cereal. These small bits of dried fruit add sweetness, flavor, and actually absorb a bit of the liquid to help the muffins stay moist.
- Use unsulfered molasses: Be sure to use unsulfered molasses and NOT a bitter molasses such as blackstrap molasses.
- Regular yogurt or buttermilk: I recommend using a regular yogurt for this recipe, not a thicker kind like Greek yogurt or Icelandic skyr. If you do use thicker yogurt, add a few tablespoons milk or buttermilk to the recipe.
- What kind of cereal? If you are looking for a substitute for All Bran cereal, you can use Fiber One Cereal. Just be sure to look for a cereal that is shaped like twigs and not like flakes.
- How full should I fill my muffin cups? The batter for this recipe divides into 18 standard muffins. I fill each muffin cup just over half full for the perfect size.
Choosing the correct muffin pan
I like using a heavier gauge muffin tin, rather than a standard pan. I find it bakes my muffins more evenly. This gold version from Calphalon (shown below) is great.
If you typically don't use muffin papers, a good non-stick muffin pan like this one from USA Pan is a necessity. You still have to grease the cups, but it just takes a little cooking spray and your muffins pop right out with a little nudge.
Storage
Bran muffins, with their high fiber content, can last for a reasonable amount of time if stored properly. To keep them moist and tasty, you can store them at room temperature for two to three days in an airtight container. However, for longer storage, consider freezing them.
To freeze bran muffins, wrap each individually in plastic wrap or aluminum foil and place them in a resealable plastic bag. This method can keep them fresh for two to three months. When you're ready to enjoy one, simply let it thaw at room temperature or give it a quick warm-up in the microwave.
Variations and Substitutions
I typically don't mess with this perfect recipe! However if you feel creative, here are a few alternatives you can try:
- Dried fruit: Swap the raisins for currents, dates, dried apricots, or even dried cherries.
- Add nuts: You can add up to ½ cup chopped nuts to the batter with the dry ingredients.
- Buttermilk: You can substitute buttermilk for the yogurt if you'd like.
- What is a substitute for oil in bran muffins? Melted butter in these muffins is a great swap for the typical oil used.
FAQs
No, regular wheat bran (i.e. the base grain product and not a wheat bran-based cereal) will not work for this recipe. This recipe is meant to use the cereal and needs the texture and bulk it provides.
I have not tried this bran muffin recipe with Bran Flakes. While I can’t guarantee perfection, I think the swap should work okay.
If you make this recipe using Bran Flakes, please leave me a comment below letting me know how it turns out! It looks like a few people have tried flakes with success and commented.
All Bran is a classic cereal from the Kellogg's brand, and looks like little twigs! It's slightly sweet and has a nice whole wheat texture.
There are other brands like General Mills Fiber One cereal, or generic brands that have a similar cereal offering.
I haven't tested bran flakes as a swap, but several commenters below have said they used them with success.
Make the batter in advance and store in the fridge up to a week. Keep it in a covered container and bake a few muffins at a time using the batter. Just bake a few minutes longer since the batter will be cold.
See the information above in the Storage section for make-ahead options and storing.
More easy breakfast recipes:
I have lots of breakfast recipes on my site, but here are some of my family's favorites:
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📖 Recipe
The Best Bran Muffin Recipe (45 minutes)
Ingredients
- 2¼ cups bran cereal ((twig style, not flakes))
- ½ cup raisins ((or dried currants or dried cherries))
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- ½ cup light brown sugar (packed)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter (melted)
- 2 large eggs
- 1¾ cups plain yogurt (or buttermilk)
- ¼ cup unsulfured molasses
- 2 teaspoons vanilla extract
- Turbinado sugar or Raw sugar crystals ((optional))
Instructions
- Heat oven to 400°F.
- In a food processor, finely blend half the cereal until it resembles fine crumbs. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt; set aside.
- In a separate bowl, combine butter, eggs, yogurt, molasses, and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
- At this point you can store the batter in an airtight container in the fridge for up to a week.
- Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with raw sugar crystals, if desired.
- Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.
- Store cooled muffins in an airtight container for a few days, or freeze for up to 3 months.
Video
Notes
- You can store batter in an airtight container in the refrigerator for up to a week and bake when ready.
- If using Greek yogurt or another thick, strained yogurt, you may need to add two to three tablespoons milk or buttermilk to the batter.
- If you are looking for a substitute for All Bran cereal, you can use Fiber One Cereal. Just be sure to look for a cereal that is shaped like twigs and not like flakes.
Nutrition
Newest recipes from Tara Teaspoon!
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe Tara Teaspoon. Various photographs: Rita Maas. Some Food Styling Anne Disrude. Originally published in LHJ 03/09. Updated September 2024.
Catalina says
Mmmm... how can I resist to these delicious muffins? They look fabulous?
Toni says
Such a delicious day starter!! We love these muffins!
Tara says
Oh good! So happy to hear.
Cathy says
Bran muffins are so underrated... these were awesome!
Tara says
Haha! One bite of these and you know they shouldn't be underrated!
Brenda K says
Made these and they are fabulous! I followed the recipe exactly. Delicious- can’t even believe they’re healthy, except I know what went in them!
Mimi says
I think I followed the recipe with the exception of adding some fresh grated lemon zest. But with that little butter(fat component) they were, as I feared so dry! Not really edible without something to sip along with each bite. I have read the comments and see I am in the minority, what on earth could I have done wrong?
Tara says
Hi Mimi. Sorry they didn't turn out as you had hoped. Yes, so many people have had success, but always with cooking and baking there are factors that will be different for every cook. This recipe is resiliant, so if you want to try it again, it holds up to adding more liquid or fat. Try adding a few tablespoons of vegetable or avocado oil, or 1/4 cup extra yogurt or buttermilk. As far as troubleshooting, I have found that the way folks measure flour can attribute to dryness. Make sure your flour isn't tapped or packed into your cups (you can sift it or lightly spoon it into your measuring cups to prevent over measuring. Another factor could be the yogurt. Greek style yogurt will be thicker than the yogurt I call for, so don't use Greek style. If you can't find a nice traditional thin yogurt, feel free to use straigh up buttermilk here. And lastly, I always suggest adjusting baking time, as most ovens are at least 25º off, perhaps yours runs hot. Mine does! I keep an oven thermometer in my oven to adjust my dial. You can try baking them just a minute or two less if your oven is hot. I hope these things help! Thanks for writing in.
Sandi says
Hi Tara,
I have a big box of bran flakes cereal. I was wondering if I can use bran flakes cereal instead of the All Bran cereal.
Thanks
Tara Teaspoon says
I have not tried this recipe with bran flakes. While I can't guarantee perfection, I think the swap should work ok.
Gerard says
30 years ago there was a bakery i would stop at that made the best bran muffins. I have never found anything close to them until now. I followed your recipe exactly, almost. The muffins i remembered had a sweet crust. I made my muffins in a mini muffin tin and i dropped 1/2 tsp of maple syrup in before i dropped in the batter..... OMG they were wonderful. Thanktou for posting the recipe.
Tara Teaspoon says
I'm so happy to hear it! What a fun addition of the maple syrup. Sounds delicious!!
Elizabeth says
Third time making these DELICIOUS muffins. They are so tasty, nutritious and moist. Found “The Winner” after all these years!! Thank you
Tara Teaspoon says
Oh I'm so glad! They are a staple at my house!
Carol Plymire says
I made these on a cold, snowy Sunday morning. I was actually looking for a recipe that included blueberries but came upon your recipe and wanted to try it. I didn't have any yogurt or buttermilk but used a substitute of 2% milk with white vinegar to substitute for the yogurt. I also used a white whole wheat instead of regular all-purpose--I'm a great believer in fiber so the more the merrier! Also, loved the addition of the molasses. The addition of blueberries was not a problem at all and they turned out heavenly! The sprinkle of sugar atop the muffin is something I learned from my mother and Irish grandmother so that is a grand addition. A dollop of butter on one of these and a cup of hot coffee made the morning! Great recipe! Thanks Tara!
Tara Teaspoon says
I absolutely love this! Thank you for sharing all your substitutions as well. This is what cooking & baking is all about and I'm thrilled my recipe was the inspiration for your version of my muffins! Tara
Sue says
Delicious delicious muffins. I used bran flakes since that was what I had. Really liked having the raisins chopped so they were so dispersed in the batter. These will definitely be my go to bran muffins!!
Tara Teaspoon says
So glad you enjoyed the muffins, they are my favorite too! Tara
anna belle says
I’ve made these too for the third time now. Always delicious.
I add some chopped dates, and chopped pecans as well as the raisins.
This time I forgot to process half the cereal in the processor. Still turned out okay but I know they are better when 1/2 cereal is processed and absorbs liquid better. Great recipe !!!
Tara Teaspoon says
Thank you for letting me know this is a repeat recipe for you! Tara
Rose says
Hi there. I have 2 questions for you please........
Can l substitute the butter for oil?
Are you baking in a regular setting oven or convection oven?
Thank you in advance.
Tara Teaspoon says
Hi Rose.
I have not tried substituting oil for butter. My educated guess would be that it would work well.
I never use convection oven settings in my recipes because it is not standard. The regular bake setting is appropriate.
Enjoy!
Marisa says
Very hard to fine bran muffin recipe!!
And they are easy to make and turned out excellent! Did not change ingredients . And did preheat my oven at 425 cause of my oven. Then lowered to 400 and cooked for 18mins and 5mins more at 350. Excellent will be a favourite!! Will try with blueberry next time too.
Barbara P says
These muffins are light and very tasty! I did have to bake 26 minutes. Next time I will add chopped nuts. I may try to substitute oil and applesauce for the butter, as I often do, and hope that works!