Bakery-Style Bran Muffins

"I LOVE a good bakery bran muffin and have tried countless refrigerator bran muffin recipes, which always come up short. This recipe is from Cook's Illustrated and promises the best bran muffins. What is different about the ingred. is the ratio of white and wheat flours and wheat bran. The molasses, dark brown sugar help make up the great flavor and you will love the bakery crusty top. It is a little more work, but I would never bake any other recipe!"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by averybird photo by averybird
Ready In:




  • Adust oven rack to lower middle position and heat oven to 375.
  • Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
  • Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
  • Add eggs one at a time, beating thoroughly before adding the next.
  • Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
  • Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
  • Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
  • Stir in bran and raisins.
  • Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
  • Divide batter evenly using ice cream scoop or spoon.
  • Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
  • Makes 12 small muffins or 6 jumbo muffins.

Questions & Replies

  1. I have found out that I really like Bran Muffins and want to make some so I can have one every morning. I saw a recipe that had raisins and cinnamon. can I use some chopped up apple instead of raisins? I don't like raisins to much. Can you tell me which is more likely to have an effect on your body, Oat Bran or Wheat Bran. One of my daily medications causes me problems with constipation. (EMBARRASSING)


  1. Without doubt, the best bran muffins I've ever tried! Not particularly caring for the recipes utilising bran cereal, I prepared these exactly according to the recipe and was delighted: the muffins are light, moist, and possess a rich, almost caramel-like flavour. This has become my holy grail of bran muffin recipes. Thanks so much for posting!
  2. Made recipe exactly except used raisin bran cereal which I pulsed in the food processor. I liked the consistency of these muffins very much. Next time I might add a little honey or more brown sugar to get the sweetness I'm looking for. I used large paper baking cups and the 25mins was a bit too long as they browned too much on the bottom. Overall, a good recipe!
  3. Difficult to use these recipes as the fractions are typed in such a way as to make them difficult to discern.
  4. well i was short a few ingredients had company for brekkie so I used oil instead of butter, greek yogurt for sour cream and 1/2 applesauce instead of the molasses -they were fabulous light and tasty
  5. These are very good bean muffins,,, only prob is, the instructions say nothing about when to add the spices. You need to go correct this, especially with new cooks


  1. With what I had in the house I had to make a few changes: powdered buttermilk (Sago brand, highly recommended, mixed into the flour) plus water; 1C. oat bran, soaked in the water; 1/2C wheat germ; light brown sugar plus 1T molasses; oil instead of butter, with 1 Tbl less water and 1/4 tsp extra salt to compensate; and blueberries and walnuts added at the end. "Best bran muffins I've ever had!" raved the BF. Next time I'm going to try using maple syrup in place of the vanilla and most of the sugar, omitting the spices, and see how that works. Thanks Roxygirl!
  2. Hi Roxygirl, I made your bran muffins for breakfast this morning, and they're delicious. I added 1/2 c splenda along with the brown sugar (I like a sweet muffin), reduced the raisins to 1/2 c, and used nonfat plain yogurt instead of buttermilk. I expected them to be darker but they were a lovely tan instead. Next time I'll toss in some chopped nuts just for kicks. Thanks for posting your tasty recipe.


Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
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