Bran Muffins are an easy on-the-go breakfast! Moist and soft, high fiber muffins made with buttermilk, wheat bran, vanilla, and brown sugar.
Easy recipes like Cinnamon Streusel Muffins and Pumpkin Muffins make a wonderful sweet Breakfast. These Bran Muffins are a delicious muffin recipe that is good for you too!
Bran Muffins can get a bad rap. People assume they are dry, dense, or even flavorless. Prepare to be wowed and forget everything you think you know about bran muffins. Get ready to make easy and flavorful muffins that are sweet, tender, and perfectly soft!
This recipe for Bran Muffins come out sweet enough that even your pickiest eaters will love them. The bran gives them a slightly nutty flavor that pairs perfectly with the sweeter ingredients of brown sugar and vanilla extract.
Bran Muffins are healthier than most muffin recipes because they’re high in fiber and relatively low-fat. Instead of making muffins with all-purpose flour, Bran Muffins use wheat bran.
Wheat bran is the outer layer of a wheat kernel, and it’s a great source of dietary fiber. When you hear bran, the first thing that comes to mind might be All-bran cereal. Wheat Bran Muffins have the same health benefits as bran cereal, but made into a sweet and moist Baked Good.
This recipe for old fashioned Bran Muffins is easy to make. With a few simple ingredients they come together quickly and they only take 18-20 minutes to bake. The total time to make them should be just over a half hour. Enjoy this classic breakfast with a cup of freshly brewed coffee.
Bran Muffins are completely freezer-friendly, so they are a great make-ahead recipe. Store them in your freezer, then let them defrost overnight for the next time you need a quick grab-and-go breakfast.
How to make your own buttermilk
- Pour 1 tablespoon of white vinegar or lemon juice into a 1 cup measurer.
- Fill the rest of the cup with milk.
- Stir the mixture together.
- Let it sit for about 5 minutes until the milk curdles.
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Tips for making the perfect muffins
- Prep: Start by preheating the oven and lining the muffin tin with liners, so they’re ready when the muffin batter is done.
- Batter: Whisk together the wheat bran and buttermilk in a large bowl. Set it to the side for 10 minutes. While it rests, combine the ingredients. Slowly sift the flour, baking soda, baking powder and salt together instead of combining it all at once. Mix vegetable oil, egg, brown sugar, and vanilla extract into the bran mixture until it’s well combined. Add the dry ingredients to the mixture slowly and mix until just combined. Be careful not to overmix the batter.
- Bake: Pour the batter into the prepared muffin tins. Bake for 18-20 minutes. Put a toothpick in the center of a muffin to test if they’re done. If the toothpick comes out without any wet batter, take the Bran Muffins out of the oven, and let them cool a little before serving.
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Variations on Bran Muffins
- Gluten-free: Just like wheat flour, wheat bran contains gluten. However, you can still enjoy Classic Bran Muffins on a gluten-free diet. Use bran from oats instead of wheat bran in your recipe. Oat bran is naturally free of gluten, but can be contaminated during processing. Look for one that’s specifically labeled gluten-free.
- Raisin Bran Muffins: Raisins make a great addition to Healthy Bran Muffins. Mix in 2 cups of raisins with the muffin batter after you’ve combined the wet and dry ingredients. Instead of using regular raisins, try golden raisins, craisins, or a combination.
- Oil: Try replacing the oil in the wet ingredients with coconut oil or applesauce. You can swap the vegetable oil for equal amounts of coconut oil or applesauce.
- Add-ins: Muffins are a great recipe to add your favorite mix-ins. Try adding chocolate chips, blueberries, or chopped nuts to this muffin recipe. You could add a bit of orange zest to the batter for some extra flavor, too!
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How To Store
- Serve: Keep Classic Bran Muffins at room temperature for up to 4 days. Store the muffins in an airtight container in a dry cool place.
- Store: Keep these Bran Muffins fresh longer by storing in a fridge. Seal the muffins in a ziplock bag or other airtight container and refrigerate up to 2 weeks.
- Freeze: To freeze Bran Muffins, cool completely in muffin tin then flash freeze for an hour. The muffins should be frozen after an hour, so they won’t stick together. Put the muffins in a freezer-bag, and freeze for up to 6 months. Defrost in the fridge overnight and enjoy at room temperature or reheat in oven until warm.
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cup brown sugar , packed
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 375 degrees and line a muffin tin with cupcake liners.
- In a large bowl whisk the wheat bran and buttermilk and let sit for 10 minutes.
- Add in vegetable oil, egg, brown sugar, and vanilla extract and whisk well until combined.
- Sift together flour, baking soda, baking powder and salt.
- Whisk in until just combined.
- Scoop into the muffin tin and bake for 18-20 minutes or until a toothpick comes out clean.