Bran Muffins

12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes

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 on wire rack and one cut in half

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.

Bran Muffin Ingredients in Bowls

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.

Bran Muffin Batter in Mixing Bowl and Muffin Tin

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.

More Delicious Muffin Recipes

Bran Muffins in Muffin Pan Baked

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.

Bran Muffins in linen towel lined bowl

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!

Bran Muffins in linen towel lined bowl

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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.

Bran Muffins on wire rack close up on one

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Bran Muffins

Bran Muffins are an easy on-the-go breakfast! Moist and soft, high fiber muffins made with buttermilk, wheat bran, vanilla, and brown sugar.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 171kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 219mg | Potassium: 180mg | Fiber: 3g | Sugar: 13g | Vitamin A: 56IU | Calcium: 57mg | Iron: 1mg

Bran Muffins Recipe Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. All-Bran Buds is similar with added psyllium; its 39% fiber analysis is close to that of natural wheat bran. Let us know how your Bran Muffins turned out!