Bran Muffins

This is the Best Bran Muffins Recipe ever! Moist, packed with flavor and easy to make, this recipe starts with bran cereal and be prepped the night before!

It’s great to have classic muffin recipes that always turn out great, so make sure to try my Blueberry Muffins and my Banana Muffins too!

Bran Muffins with turbinado sugar baked on top

Bran Muffins Don’t Have To Be Boring!

Forget what you have always thought about Bran Muffins. Yep, let all that go. If you grew up in a house where Bran Muffins meant dry, tasteless, “healthy” muffins we’re about to push all that to the side and start fresh. I mean, don’t get me wrong, I won’t say these aren’t healthier than a chocolate chip muffin…they certainly have more protein and fiber which is awesome. BUT I won’t bog you down or try and to trick you into thinking they’re health food. Especially if you spread on some butter which I believe is a non-negotiable. Plus, the Nutrition Facts are there in plain site below the recipe for all to see.

They aren’t a bad option AT ALL. In fact, I feel confident serving these to my children for breakfast knowing that their bellies will be full because Bran Muffins are a rather hearty muffin option if we’re playing the comparison game.

But my long-winded point here is to forget anything you thought you knew about Bran Muffins and make these. You will not be disappointed. The texture is dense, but moist. The flavor is subtly sweet in the best way possible, and the addition of turbinado sugar on top adds the perfect crunch!

Bran Muffin Recipe with butter

This Bran Muffin Recipe Is From the Cookbook Midwest Made!

This is one of the many fantastic recipes from the book Midwest Made by Shauna Sever. I became online friends with Shauna many years ago and she has knocked it out of the park with her books like Marshmallow Madness, Real Sweet, and Pure Vanilla. Midwest Made is her latest and it’s a cozy blanket of a book filled with food from my childhood.

There were so many recipes in this book that I wanted to feature, but I get asked SO frequently for a delicious Bran Muffin recipe, I knew it was the one I had to make first. And I was right. You guys are going to LOVE these muffins!

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How Do You Make Bran Muffins?

This muffin recipe is ultra easy and you don’t need any special or fancy ingredients…no specific flours, or health-food-style ingredients. You make them all in one bowl, which is always a bonus and the “secret” bran ingredient is one you might not expect!

Do You Use Cereal In Bran Muffins?

The answer here is yes! Like I said, there are no fancy bran flour or bran meal in this recipe, it’s regular old bran cereal that you can easily (and cheaply) find in any supermarket! You might even have a box of it in your pantry that you need to use up and this is the PERFECT way to do so!

You could even use Raisin Bran and pick out the raisins before you crush the cereal. You can easily add the raisins back into the batter later if you would like to make a Raisin Bran Muffin! How good does that sound?

I simply pulverize the cereal in my blender or food processor. You could also use a zip-top bag and a rolling pin, just make sure you crush them up finely!

This Bran Muffin Recipe Can Be Prepped the Night Before!

One of the things that I absolutely love about this recipe is that you can prep it the night before. You need to let the batter rest for at least 4 hours, but overnight works too! The cereal needs time to soften up and absorb the moisture.

Is the Batter Supposed To Be THAT Thick?

Yep! After the batter rests it will be very thick. When you scoop it into your muffin tins it will be like a fluffy ice cream! And go ahead and fill those muffin tins up…while the batter rises while it bakes it doesn’t “spill” over like a traditional muffin. It puffs up and creates a crackly texture, which along with the turbinado sugar creates a lovely crunchy top.

Bran Muffins with butter

What Else Can I Add To Bran Muffins?

This is a recipe begging for add-ins, so get creative! Here are a few starter ideas and I would add about a cup of any of these:

  • Raisins
  • Fresh Fruits like blueberries, diced apples, or raspberries
  • Pumpkin Seeds
  • Chocolate Chips

Looking For More Muffins Recipes? Try These:

Print

Bran Muffins

  • Author: Shauna Sever – Midwest Made
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 20 minutes
  • Total Time Total Time: 30 minutes + chill time
  • Yield Yield: 10 muffins 1x
  • Category Category: Muffins
  • Method Method: Oven
  • Cuisine Cuisine: Breakfast

Description:

These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!


Ingredients:

  • 3 cups bran flake cereal, finely crushed
  • 1 1/4 cups all purpose flour
  • 2/3 cup light brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons turbinado sugar for sprinkling

Instructions

  1. Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
  2. In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
  3. Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
  4. Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.

Notes:

Store in an airtight container for up to 3 days.

Keywords:: cookies and cups, muffin recipe, bran muffins, bran cereal, easy bran muffins, best bran muffins

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Christie
Christie

This recipe was a triumph in the face of adversity! We very suddenly ran into the realization that we hadn’t gone for groceries, and were low on… everything. The store had already closed, and would be closed the next day for Canada day, and there was nothing for breakfast! Naturally, it was muffin time. The first issue came up with buttermilk – I’m used to substituting with milk and lemon juice, but found that we had no lemon! Uh oh. Some hasty googling later, and I was using up the last of a container of sour cream. No problem, right?… Read more »

Kerri
Kerri

I just made these but I didn’t read all these comments before – I measured 3 cups of bran AFTER I crushed them… probably why my muffins were so dry and crumbly. Oh well – guess I’ll have to bake again!

Could these muffins be frozen?

Ahmed Koya
Ahmed Koya

Turned out beautiful. I didnt fridge it first though.

Lori Kepple
Lori Kepple

Do you have to refrigerate before baking? I don;t see the reason. I wanted to bake them right away. Thanks

Kathie
Kathie

So nice to prep the night before. These muffins were delicious with diced apples added. I want to try adding peaches next.

Linda
Linda

I have the same question as the last person. Measuring three cups of bran flakes and then grinding them up gives a very different amount than grinding up bran flakes and measuring out 3 cups of that. Can you clear up which it is? I’m about to make these muffins. Thanks.

Susan
Susan

Great recipe! Tried it for the first time over this past weekend because I had a box of organic bran flakes that husband wouldn’t eat (too healthy!) One bit of confusion: are the three cups of bran flakes measured before or after grinding them up? I measured out three cups before, which then became just over two cups after grinding. I went ahead with that, but would like clarification for the future. Also, I used plain Greek yogurt instead of buttermilk, because that’s what I had in the house. Does buttermilk make a big difference? I added a bit of… Read more »

Sheila
Sheila

I made these yesterday and while they taste fantastic, they were extremely dry. I followed the recipe exactly. Really seems like they need more liquid.

Crystal
Crystal

Mine too. When fresh baked they were nice and moist but after they cooled they became dry. I followed the recipe as well. They taste great but are crumbly and dry. Will definitely be adding more liquid next time.

Mari Beth Burns
Mari Beth Burns

I am just getting ready to make this recipe and I’m wondering if I need to bring to room temperature the egg and buttermilk..

Deborah
Deborah

I’m going to use this recipe to try and duplicate a snack cake my hubby loved back in the 70’s called Banana Dreams! They were a little round dark moist spice cake, like the strawberry shortcakes in the grocery store topped with a light fluffy banana cream
I’m going to add cloves and nutmeg and a bit of allspice then frost them with a bit of fluffy banana frosting. After a long hunt your recipe sounds spot on!

Teresa

Do you know if they turn out alright without the sugar on top? Trying to cut back on sugar. Thanks.

Sherry
Sherry

I have made these a few times. I mashed 3 very ripe bananas, add 1 cup of raisins and only 1/3 cup of light brown sugar. They are delicious! Have you ever tried to bake them after you mixed them? Sometimes I don’t have 4 hours or overnight to wait for muffins.

Maria
Maria

I let my batter stay in the refrigerator over night and baked this AM. Just finishing eating this fantastic muffin! So happy to have found a great tasting bran muffin! Thank you.

Becca R
Becca R

I love bran muffins and I can’t wait to make these! Do you crush the cereal before or after you measure 3 cups?

Marion
Marion

Could All-Bran cereal be used, if it was ground up in the food processor? Or would it be too dense?

Melissa Hurd
Melissa Hurd

These were easy to prepare and delicious! They had the perfect balance of sweetness too, my 10-year old son loved them, but asked for chocolate chips to be added next time. This recipe is a keeper!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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