Bran Muffins

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KAF guaranteed, quick-n-easy
Recipe photo
Hands-on time:
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Yield: 12 muffins

Recipe photo

There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat, but not so sugary as to induce guilt. For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.

Our guarantee: These muffins will be moist, slightly sweet, and tender.

Bran Muffins

star rating (52) rate this recipe »
KAF guaranteed, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010


  • 1/2 cup boiling water
  • 1/2 cup bran cereal (not flakes, preferably a wheat bran)
  • 1/3 cup (vegetable oil
  • 1 large egg
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/4 cups buttermilk
  • 1/4 cup brown sugar
  • 1 1/2 cups bran cereal (not flakes)

Tips from our bakers

  • Bran cereals can vary significantly. Some bran cereals list corn bran as the first ingredient. The recipe will still work with these cereals, but the flavor and texture will be better (and certainly more familiar) with a wheat bran cereal, such as Kellogg's All Bran.
  • This batter will keep for up to a week, covered in the refrigerator. You can scoop and bake as much as you need when you need it.
  • If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.
  • Try adding a tablespoon of orange zest or 1/2 cup diced crystallized ginger for a tasty change of pace.


1) In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.

2) While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.

3) In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

4) When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

5) Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

7) Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Nutrition information

Serving Size: 1 muffin (97g) Servings Per Batch: 12 Amount Per Serving: Calories: 230 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 20mg Sodium: 370mg Total Carbohydrate: 43g Dietary Fiber: 7g Sugars: 24g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/22/2015
  • Joanie from Chapel Hill, NC
  • THESE ARE FREAKIN FABULOUS! And I only let the batter sit in fridge about 3-4 hrs, not overnight. Amazingly light and fluffy texture. I did not use raisins or any add-ins, will try craisins or dried cherries next batch. Maybe a batch with frozen blueberries. I used All Bran twigs, KA white whole wheat flour (only flour I keep in the house!), and added a little cinnamon and a splash of vanilla. The batter amount was perfect for 12 muffins. Was looking for a muffin to help both moms with their "regularity." These will be delicious, um, promoters! Thank you, KAF folks! (I still adore the Thanksgiving and 100% whole wheat blueberry muffin recipes!)
  • star rating 04/16/2015
  • April6363 from KAF Community
  • KAF, have I told you lately that I love you? This recipe is amazing and so easy to play with. Used 1/4 100 % whole wheat flour with 1 cup all purpose. I cut the white sugar in 1/2, replaced the oil with sugar free apple sauce, used dark brown sugar (because that's what I have) and added 1 tbs cake enhancer. Then instead of raisins I used 1/2 cup raspberry jammies and 1/4 cups cinnamon chips. UM YUM, I ate 2 right away. Thankfully the mix made 18 regular size muffins. I've calculated the recipes changes (using a handy app) 1 serving = 146 cals, 1.7 g fat, 4.7 g fiber, 8.6 g sugar and 2.8 protein. little pieces of goodness.
  • star rating 09/16/2014
  • Estee from New York
  • More "Food" than "Treat" We love these muffins. They are moist and enjoyable to eat, but the way we feel after them is always good-- never a sugar rush or like we've had a piece of cake.
  • star rating 07/07/2014
  • Pam from Albany,Oregon
  • Excellent! I added 1 tablespoon cake enhancer and omitted the raisins. These muffins came out moist, light, and very satisfying. They're getting prepped for the County Fair.
  • star rating 04/06/2014
  • Christopher from Atlanta, GA
  • Excellent and easy recipe. The bran gave these muffins a great earthy texture. I cut the granulated sugar in half and the muffins were still very sweet. My goal with these was to create a healthy breakfast muffin, so I think in the future I'll cut the oil and sugar further (at the risk of sacrificing flavor). But this recipe is great as is.
  • star rating 03/09/2014
  • Sandy D. from Smithville, Ontario, Canada
  • My husband loves Bran Muffins (me, not so much) so I decided to try this recipe after seeing all the positive reviews. The recipe was easy to follow and the muffins came out picture perfect. My husband raved about them saying he won't be able to enjoy a bought bran muffin again. I too thought they were yummy. Moist, mellow in flavour and raisins were so plump and juicy. Thinking I might add some cinnamon to the batter next time. Thanks again for another successful recipe.
  • star rating 05/13/2013
  • Joanne from St. Paul, MN
  • star rating 03/24/2013
  • Shirley from Virginia
  • The muffins were easy to prepare , KAF has the best directions and you describe the ingredients so those who don't bake often understand. I couldn't wait to bake and only lasted 2 hours before making some , yum these muffins are great but even better tasting after the batter has been in the frig 4 days. This is my new favorite recipe.
  • star rating 01/21/2013
  • Chi-Mom from PA
  • Followed the recipe the first time and the muffins turned out perfectly! My 10 year old requested I substitute chocolate chips for raisins which I did, but I recommend sticking to raisins. My 8 year old took one in for his teacher and she loved it too!
  • star rating 01/18/2013
  • gossamerisred from KAF Community
  • These are one of my absolute favorite breakfast foods! I have made it so many times (with and without mistakes and subs) and they STILL turn out amazing. Once I left out the last lot of bran (the 1 and 1/2 cups), still amazing Used coconut oil instead of veg oil, still amazing Different brands of bran, still amazing With and without raisins, also amazing It's lovely, filling, and so easy to put together the night before so you can wake up and just pop them in the tins and have a fresh and delicious breakfast! Even my kiddos love them to pieces. Yummers!
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