Breakfast & Brunch | February 28, 2012

Buttermilk Bran Muffins

Buttermilk Bran Muffins

Buttermilk Bran Muffins
Do you ever crave bran muffins? I do. I love a good bran muffin, and it’s hard to get one in Btown. Last week, I was on the hunt for one. After trying 4 bakeries or shops that should sell a bran muffin in the morning hours, I gave up and decided to go to the grocery store and buy the ingredients to make a few batches at home. After a couple of tries, I came up with this recipe for Buttermilk Bran Muffins. The result? A not too heavy, not too light muffin that has just the right balance of sweet, fiber and flavor. Way better than anything sold on the shelf of a store. Oh, and unless you are buying from a local store, it was probably baked in Wisconsin. Not that I have anything against Wisconsin.Make two batches and freeze one, just in case you get a craving and want a good bran muffin for breakfast. Or lunch. Or dinner.
You’re going to love these.ย 
Buttermilk Bran Muffins

4 from 1 vote
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Buttermilk Bran Muffins

A Bountiful Kitchen

Ingredients

  • 1/4 cup vegetable or canola oil
  • 1 1/2 cups All Bran cereal
  • 1 cup buttermilk
  • 2 eggs beaten
  • 3/4 cups raisins
  • 2 tablespoons molasses
  • 1/4 cup dark or light brown sugar packed
  • 1 teaspoon vanilla
  • 3/4 cup whole wheat flour
  • 1/2 cup white flour
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Wheat Bran or Wheat Germ for sprinkling on top optional

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease a twelve muffin cups.
  3. In a large bowl, combine oil, All Bran cereal and buttermilk. Let sit for about 5 minutes.
  4. Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
  5. Add to the large bowl: wheat and white flours, baking soda, baking powder, cinnamon and salt.
  6. Fold into the wet ingredients.
  7. Scoop batter into greased muffin cups. Fill all cups evenly, as full as possible.
  8. Sprinkle with wheat bran or wheat germ.
  9. Bake at 400 on center rack for about 15-18 minutes, or until muffin springs back when touched lightly.

Recipe Notes

-These muffins are sweet, slightly from the cereal, sugar and molasses. The raisins also add sweetness. If you aren't a fan of raisins, but would like to have the natural sugar, you may grind the raisins in a food processor and then add to the batter.
-This recipe freezes well. Bake as directed and let cool completely. When cooled, wrap individually, freeze for easy take and eat while at school, work, etc. Or place in one large Ziplock bag in the freezer.
To thaw quickly, place on a paper towel, and microwave for about 30 seconds.

29 thoughts on “Buttermilk Bran Muffins

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  1. These look great! Have you ever been up to Ogden to try the "Mormon Muffins" at the Greenery restaurant? They are amazing…especially with a little honey butter. Their recipe is online, too.

  2. These were so great! My little boy said, "Dese ah good, mom! Dey yook yike dey won't taste good, but den dey do." We did make them with chocolate chips instead of raisins though, so that may have swayed him a little:) You just have darn good taste in food, so thanks again for sharing!

  3. Loved them! Perfect for on the go breakfast or to grab right before the gym! Homerun again Si????????

  4. I love the “Mormon Muffins” at the Greenery in Ogden. (My favorite thing on their menu.) Also, Mimi’s has good bran muffins. But nothing like fresh out of your own oven. I’m totally trying these.

    1. If it’s a jumbo tin, I would bake for an extra 5? minutes. They will spring back when touched lightly with your finger when done. Hope this helps!

  5. Borrowed the neighbors muffin tin and baked up this morning. They are delicious ????. My husband likes his a little sweeter so he put honey on his.
    Thanks for a great recipe !!!

    1. How sweet of you to make muffins for your husband! Glad he loved this recipe. Thanks for reading ABK
      xo
      Si

  6. These muffins turned out great! I doubled the recipe and used Raisin Bran. I also used all whole white wheat flour. I cut back just a bit on the sugar. The muffins were moist, flavorful, and just right for a morning muffin.

    1. Good to know Bridget! i love this recipe too. i always make a double batch and freeze to keep some on hand in the fridge for busy mornings!
      Thanks for reading ABK!
      xo
      Si

    1. I’m so glad you enjoy this recipe. This delicious bran muffin can be dressed up by adding chopped nuts,
      shredded carrots, coconut, or Craisins. So many healthy flavor combinations!
      Thanks for using my recipe.
      xo,
      Si

    1. Yes, I believe that would be an acceptable substitute! When substituting oils, you want to make sure the oil has about the same melting point for success. I recently had a reader tell me that my pie crust recipe didn’t work after several tries and following the recipe exactly…after asking questions, I found she was using coconut oil in place of Crisco. They have totally different textures and coconut oil melts when slightly above room temp! I think coconut oil is a good sub for almost any baked recipe which calls for canola or vegetable oil. The only consideration is the faint coconut smell, which I love.
      thanks for reading ABK!
      xo
      Si

  7. planning to make it this morning. Used to buy them at Duncan Donuts but they stopped carrying them. Iโ€™d rather make my own anyway so I know whatโ€™s in them and can control the ingredients. Thank you!

    1. Diana,
      You will love this recipe, it’s super easy to put together and will taste so much better than muffins at Dunkin Donuts, which most likely arrive at their store in a mix or frozen form.
      thanks for reading ABK!
      xo
      Si

  8. 4 stars
    Only gave 4 stars because this recipe did not make 12 muffins- I have an oxo good grips pan- cup size not overly big