Best Bran Muffins

"I have made many bran muffins over my years of baking this one has become my all-time favorite, and when you make these you will see why! ---throw in some fresh blueberries in place of the raisins if desired, I have even made these using Raisin Bran cereal and also using wheat bran --- you will love these muffins!"
 
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photo by juliadjulie photo by juliadjulie
photo by juliadjulie
photo by juliadjulie photo by juliadjulie
photo by juliadjulie photo by juliadjulie
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
Ready In:
38mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F.
  • Line 12 regular-size muffin tins with paper liners (or 7 jumbo muffin tins).
  • In a medium bowl mix together the All-Bran cereal with buttermilk; let sit for about 10-12 minutes stirring once.
  • In another bowl whisk together the oil, egg, brown sugar and vanilla until well blended, then add to the buttermilk mixture; mix to combine with a wooden spoon.
  • In another bowl mix together flour, baking powder, baking soda, salt and cinnamon and nutmeg; add to the wet mixture and mix JUST until blended using a wooden spoon or a small spatula (a few small lumps in the mixture are okay!).
  • Fold in raisins or dates.
  • Divide the batter evenly between the 12 muffin tins.
  • Bake for about 18-22 minutes, or until the muffins test done (if using jumbo muffin tins increase baking time).

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Reviews

  1. These muffins are AWESOME! I have always had homemade bran muffins served to me that were dry and blah and, because of that, I have shyed away from trying to make them myself. However, these are totally moist and full of flavor! I used half applesauce and half oil, used 3/4 c. brown sugar, omitted the raisins (family preference), used vanilla extract, used 1 c. all-purpose flour, and 1 tsp. cinnamon. Oh, I also put 1 Tablespoon of lemon juice into 1 c. milk, because I didn't have any buttermilk. I got 15 muffins (I didn't fill some of the cups as much as I probably could have), and they were baked perfectly in 18 minutes for me. This recipe is a keeper. Thank you, Kittencal!
     
  2. I love these muffins. They freeze well and are so easy on busy mornings - just pop one in the microwave and go. I've tried them with blueberries, but I like them best with a few chocolate chips and walnuts. Thanks for another great recipe.
     
  3. What an amazing recipe! I made it almost exactly as written except I left out the raisins (I don't like them) and I added a little nutmeg and ginger with the cinnamon. To die for! So moist and soft and sweet. Thank you once again for an awesome recipe!
     
  4. 5 stars for sure, for taste, texture, and ease of preparation. I love these! By the time the all bran and buttermilk have rested for 10 minutes the oven is hot and the other ingredients are ready to go. I used all canola oil, vanilla extract, the half cup of whole wheat flour, and blueberries instead of raisins. Delicious muffins!
     
  5. These muffins were sooo tasty and soft. I expected bran muffins to be sort of hard and grainy, but not at all. My two little boys devoured them like cupcakes!! They are so delicious that I am baking a batch for the girls at work! I used 5 small boxes of raisins and the amount was perfect. Thanks so much for a such a great recipe! I will be making a few more batches before the week is through :0)
     
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Tweaks

  1. Really nice bran muffin!<br/><br/>I substituted 2 tablespoons of the oil with prune baby food to reduce the fat a bit. They were oh, so perfectly moist. I reduced the sugar to only 1/2 cup, and it was still plenty sweet. Thanks for another great recipe, Kittencal!<br/><br/>Update: I made them a second time, but without the nutmeg and cinnamon and they were still outstanding. I added 1/2 cup pecans and 1/2 cup raisins. A real keeper recipe that's easily adaptable to suit your taste! Thanks again.
     
  2. I just made these. They are probably the best bran muffins I've had! I made a half recipe, in a mini muffin tin so my toddler could enjoy them too. I substituted the wheat flours for spelt flour, and used natural unprocessed organic sugar instead of brown sugar. I whipped up the eggs with the sugar, I like doing that as I find the batter turns out extra fluffy that way (and it did). I used organic milk with a splash of apple cider vinegar instead of buttermilk, and Natures Path bran buds cereal instead of regular All-Bran. But despite my substitutions, I'm sure this recipe would turn out amazing the original way too. I baked for 15-18 minutes cause of the mini size. Yum yum!! I just ate four and am going for one more...
     
  3. 5 stars for sure, for taste, texture, and ease of preparation. I love these! By the time the all bran and buttermilk have rested for 10 minutes the oven is hot and the other ingredients are ready to go. I used all canola oil, vanilla extract, the half cup of whole wheat flour, and blueberries instead of raisins. Delicious muffins!
     

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