You will love this bran muffin recipe! Not only do you get a moist and flavorful muffin, but you also get a muffin filled with fiber and healthier ingredients!
Breakfast is definitely my most favorite meal of the day! We have so many different yet delicious food options, like these easy bran muffins or our Berry french toast casserole, or our Overnight sausage egg and croissant breakfast bake! Our days just seem to go better when it starts off with a yummy breakfast!
Favorite Bran Muffin Recipe
I have loved bran muffins since I was a little girl! I know I might be in the minority, but when you have a delicious recipe that gives you flavorful and moist muffins, it’s hard to not love them. 😉
This recipe is a family favorite because they are so easy to make and we get very consistent results.
The batter can be made the night before which lessens morning dishes but still provides a fresh, hot out of the oven muffin. And I am happy to serve a healthier muffin that will keep our family full all morning long!
What is Wheat Bran?
Wheat bran is one of the three layers of a wheat kernel. It is typically removed during the milling process, but it is full of nutrients. It is full of dietary fiber and is great for your digestive health. It is incorporated into baked goods to increase the overall health of it.
So, are bran muffins good for you? Bran muffins are a healthier option that we can choose rather than going for a sugar-filled muffin. They give you nutrients that aren’t available in other baked goods.
Just make sure not to eat too many at once, because the high fiber content can wreak havoc on your digestive tract. 😉
How to Make Bran Muffins
Begin by mixing all your wet ingredients: buttermilk, yogurt or sour cream, egg, oil, brown sugar, and vanilla in a small mixing bowl.
Then mix all your dry ingredients: bran, flour, baking powder, baking soda, salt, and cinnamon.
Gradually pour the wet ingredients into the bowl of dry ingredients and mix until combined. Gently fold in the berries, dried fruit or nuts, if desired.
Evenly scoop the batter into a prepared pan and bake for 14-16 minutes in a 425-degree oven.
Remove from the oven and allow the muffins to cool for 5 minutes before transferring them to a cooling rack.
- Use bran cereal instead of bran flakes
- Use wheat flour to make them healthier or if you concerned about the taste changing too much you can do half white and half wheat flour!
- Include applesauce to add moisture since bran muffins are typically dry
- The buttermilk helps to tenderize the gluten and makes the muffins softer.
Bran Muffin Additions + Variations
Variations / Additions:
- Raisin: you can add in dried fruit such as raisins and craisins
- Oatmeal: You can mix in a cup of quick-cooking oats to give a different texture.
- Banana: You can add in mashed bananas for more moisture and adding in that banana flavor. Make sure that they are properly ripened before mashing them!
- Blueberry: make sure that the blueberries are ripe when mixing them. Mix them in right at the end when they are least likely to get completely squashed.
- Apple: one recipe recommended using golden delicious apples that are peeled and chopped.
- Orange: You can add in some orange zest to the muffins.
Toppings. There are so many ideas, but these are our go-to’s:
- Lots of butter!
- Drizzle with honey
- Apple butter
- Add some Turbinado sugar before cooking to give them a sweet, crunchy topping
You can make this dough ahead of time and leave it in the fridge overnight. In the morning you can just pop it in the pan and then into the oven.
Keep extra muffins either in the fridge or at room temperature in an airtight container. Or you can freeze them in an airtight Ziploc for up to 3 months. Let them thaw in the refrigerator overnight.
For more muffin recipes, check out:
- Perfect Chocolate Chip Muffins
- Banana Nut Muffins
- Lemon Poppy Seed Muffins
- Blueberry Crumble Muffins
- Triple Chocolate Banana Muffins
Bran Muffins Recipe
- 1 cup buttermilk
- 1/2 cup vanilla Greek yogurt - or sour cream
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter - melted
- 1/2 cup brown sugar - packed
- 1 tsp vanilla extract
- 1 1/2 cup wheat bran
- 1 cup all-purpose - or whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup chopped nuts - berries, or dried fruit
- Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
- In a small glass measuring cup or bowl, whisk together the buttermilk, yogurt or sour cream, egg, oil, brown sugar, and vanilla.
- In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt and cinnamon. Gradually pour n the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries, dried fruit or nuts (if desired).
- Scoop the batter into the prepared pan, dividing evenly between the wells.
- Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.