This tasty all-bran muffin recipe will make breakfast a little brighter. These muffins are surprisingly moist, loaded with fiber, and wonderfully sweet.
They’re so scrumptious that your family won’t even realize they’re secretly healthy.
They’re tender and rich, with a pleasant texture from the raisins and walnuts. And since they’re infused with bran cereal, they’ll help your digestion, too.
Delicious, healthy, and portable, this all-bran muffin recipe is the best way to start the day.
The Original All Bran Muffins Recipe
Don’t you wish there was an on-the-go breakfast that was warm, delicious, and good for you? That’s the dream, right?!
These all-bran muffins are as close to that ideal as possible. They taste wonderful and are easy while commuting.
And thanks to the bran, raisins, and nuts, they’re pretty nutritious, too. Especially compared to other quick breakfasts like sugary cereals.
They’re also incredibly light, moist, and tender. And the buttermilk and oil ensure they don’t turn out gritty. Perfection!
Ingredients
Here’s what you’ll need to make these muffins:
- Bran cereal. The special ingredient that makes these muffins healthy and rich in fiber.
- Flour. The base of the batter. You can use all-purpose flour if that’s all you have. For healthier muffins, use whole wheat.
- Sugar – Use a mix of brown and white sugar for the best flavor and texture. Brown sugar contains molasses, which adds moisture. White sugar brings sweetness and structure, giving you a lovely muffin top with firm edges.
- Baking soda & baking powder. These leavening agents make the muffins rise.
- Salt. A bit of saltiness to contrast the sweetness.
- Cinnamon. Just a pinch for warmth.
- Buttermilk & vegetable oil. The fat components that make the muffins rich and moist.
- Egg. For binding the ingredients and giving the muffins their structure.
- Vanilla. A flavor enhancer.
- Raisins. For a nice, chewy contrast.
- Walnuts. They give the tender muffins a lovely layer of crunch. Feel free to leave them out or use other nuts as you like.
All-Bran Muffin Recipe Variations
Here are some awesome variations to make these muffins your own:
- Use add-ins. Add chocolate or butterscotch chips for decadence. Or try orange zest for a pop of bright, citrusy flavor or diced crystallized ginger for warmth and chewiness.
- Make low-cholesterol muffins. Instead of 1 large egg, use 2 egg whites.
- Transform them into mini muffins. Use a mini muffin pan and bake for only 10 to 12 minutes.
- Give them crunchy tops. Sprinkle sugar over the muffins right before you bake them.
- Adjust the flavor. For honey-flavored muffins, skip the brown sugar and sweeten the batter with honey. Or add one ripe mashed banana to the batter for banana-flavored muffins.
Best Muffin Tips
Here are some of my favorite muffin-making tips:
- Let the batter rest overnight. If you don’t, the bran won’t soften. That’ll keep the muffins from rising. They’ll also have that unpleasant, gritty bran texture.
- Make your own buttermilk. Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let the mixture sit for 10 to 15 minutes or until it curdles.
- Using a dark muffin tin? Dark baking tins retain more heat than light ones, so they cook baked goods faster. Check for doneness 10 to 15 minutes early.
- Stick to regular, all-bran cereal. That’s the only way this recipe works. Don’t substitute flakes, buds, or berries.
- Rehydrate the raisins. Simply soak them in warm water for 10 minutes and dry them well with paper towels. Doing so will make them plump and juicy.
Make Ahead, Storage, and Freezing Instructions
To Make-Ahead
This is a fantastic make-ahead recipe, as the muffin batter will keep well in the fridge for up to 2 weeks.
Feel free to bake as few or as many muffins as you like. Just scoop and bake!
Pro-tip: if you’ll only bake a few muffins, pour a bit of water into the empty muffin cups to ensure even cooking. It’ll also keep the muffin tin from warping.
To Store
Place the muffins in a loosely covered container and leave them on the countertop for a day.
Don’t shut the lid completely! Let them cool and dry slightly, so they don’t go soggy.
If you want a longer shelf life, place the muffins in an airtight container lined with paper towels. Then refrigerate for 3 to 4 days.
To Freeze
All-bran muffins freeze well, too!
Wrap each muffin tightly with plastic wrap and place them in freezer-safe bags for up to 2 months.
Defrost frozen muffins in the fridge overnight or warm them in the oven or microwave.
More Muffin Recipes You’ll Love
Zucchini Chocolate Chip Muffins
Strawberry Banana Muffins
Banana Nut Muffins
Chocolate Chip Oatmeal Muffins
Pumpkin Chocolate Chip Muffins
Classic All-Bran Muffins
12
servings15
minutes25
minutes230
kcalSurprisingly moist, loaded with fiber, and wonderfully sweet, this tasty all-bran muffin recipe is just what you need to make breakfast a little brighter.
Ingredients
2 cups bran cereal (not flakes), divided
1/2 cup water, boiling
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup raisins
1/3 cup vegetable oil
1 large egg
1 1/4 cups buttermilk
1/4 cup brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 cup walnuts
Instructions
- Pour 1/2 cup of bran cereal into a small bowl. Cover with boiling water, stir, then set aside to cool.
- Meanwhile, whisk the flour, sugar, baking soda, baking powder, and salt in a large bowl. Then, mix in the raisins and stir until they’re well coated in the flour mixture.
- When the bran mixture is cool, mix in the vegetable oil and egg.
- In a separate bowl, whisk together the buttermilk, brown sugar, vanilla, and cinnamon.
- Pour the buttermilk mixture into the flour bowl and gently stir. Then, add the remaining 1 1/2 cups of dry bran cereal, the softened bran cereal, and the walnuts.
- Mix the batter until combined, cover the bowl, and refrigerate it overnight.
- When ready to bake, preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray them lightly with cooking spray. Or, for a crusty muffin exterior, grease the muffin cups directly.
- Take the batter out of the fridge and stir once or twice. Then, scoop 1/4 cup of batter into each muffin cup.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes. Then transfer them onto a wire rack to cool completely. Serve and enjoy!
Notes
- Don’t skip the refrigerating overnight step. The bran won’t soften if you do.
