Bran Muffins are moist muffins that can be made with bran cereal or wheat bran and are a wonderful source of fiber to keep you feeling full all morning! Try my Blueberry Pie Muffins for another flavorful muffin.

Bran Muffin Stacked on Its Side

Bran Muffins

This recipe was inspired by a reader, requesting a bran muffin recipe. I ended up trying the recipe two different ways–one with bran cereal and the other with wheat bran. Bran is good for your health. And, either cereal or wheat bran can be used in this bran muffin recipe. If you use wheat bran in this recipe, the muffins will be a little less sweet and have a more pronounced bran flavor compared with the cereal.

Bran Muffins from Overhead with Butter KNife

Bran Muffins Ingredients

Bran: These bran muffins taste great with both all-bran cereal and wheat bran. The all-bran cereal will result in the muffins being a little sweeter than the more prominent bran flavor when using wheat bran. And, bran is full of fiber to keep you feeling full longer, so it’s a great way to start your day!

Milk: I prefer using whole milk in the recipe, but you can use 2% or even 1% to save on fat and calories.

Molasses: The molasses in the muffins is unsulphured molasses. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, so that can alter the flavor of the recipe. There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it.

Bran Muffin with Wrapper Pulled Off

How to Store Muffins

There are a few ways to properly store muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator:(Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.

How to Reheat Frozen Muffins

Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

Hand Holding Half a Bran Muffin

Variations to Bran Muffins

These muffins are delicious with just some added butter. But, you could add some fruit, like raisins, pineapples, blueberries, apples, etc. to the batter before baking. You could also add some chocolate chips for a little chocolate taste to each bite.

More Muffin Recipes

5 from 1 vote

Bran Muffins

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Bran Muffins are moist muffins that can be made with bran cereal or wheat bran and are a wonderful source of fiber to keep you feeling full all morning!

Ingredients

  • cups Kellogg’s All-Bran cereal, or wheat bran
  • 1 cup whole milk
  • 1 large egg, room temperature
  • ¼ cup vegetable oil
  • ¼ cup molasses
  • cups all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon kosher salt
  • 1 tablespoon baking powder

Instructions

  • Preheat oven to 400°F and prepare a muffin tin by lining with muffin liners or spraying with nonstick cooking spray.
  • In a large bowl, combine bran cereal (or wheat bran) and milk. Let stand for 3-5 minutes (or until cereal is softened).
  • Add the egg, oil, and molasses. Mix well and set aside.
  • In a large bowl whisk together flour, brown sugar, salt, and baking powder.
  • Pour the flour mixture into the wet mixture and mix until just combined. (Lumps are okay).
  • Pour the batter evenly into the muffin tin.
  • Bake 15-20 minutes, or until the muffins spring back when touched.
  • Serve warm.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love bràn muffins And make them often. My recipe is a bi5 different And I’m anxious to try yours. I often add cranberries and walnuts To mine.

  2. Thank you for doing this ! I was one of the 137 people who requested this just last week. I BOUGHT BOTH cereal and organic bran so I have enough for tons of muffins lol. You are a great little baker and I enjoy your receipes.( quit taking abuse from people who have no mannerss

  3. I’m sure I’m just overlooking the information, but I can’t see anywhere on this recipe that tells how many regular-sized muffins this recipe makes. Could someone who has actually made it let us know? Thanks.

    1. Hi, Tom! I work with iambaker and am happy to help with questions. This recipe makes 12 muffins. Have a great day!

  4. This was a great recipe. I’m wondering whether it would work with whole wheat flour? I’m guessing it would need more liquid (milk?), any thoughts?
    Thanks

  5. I made it and find no baking soda or baking
    powder in it. only made 11 small muffins.
    Baking it 15 min made it dry.
    I am baking 40 years and wanted to try nom it.
    Not pleasing..

    1. So you left out the 1 tablespoon of baking powder that the recipe calls for? Yes, I can see how that would make an unpleasant baking expereince.

  6. I made the bran
    Muffins and they came out delicious. I added raisins and I filled each cup to the top. It made 6 muffins with a beautuful dome top.

  7. Hi!! I’m making some Raisin Bran muffins using the cereal and it calls for 1 cup of milk. Can I substitute buttermilk for the milk? Just trying to use up what’s left in the fridge. 🤷‍♀️

  8. I made these by your recipe and added walnuts. They turned out good except they tasted bitter. Is this a common thing to happen? I wonder if adding a pinch of baking soda would help?

    1. Shirley–
      I have found that occasionally walnuts can taste bitter. This is why, if I use nuts, I use pecans.

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