The Best Bran Muffins

Start your day with one of these delicious fiber packed bran muffins. Loaded with plump raisins, warm spices, molasses, and wheat bran these moist and tender muffins are a great way to start your day. You can feel good knowing that you are eating a healthy and fiber packed breakfast. Many bran recipes that I have tried use bran cereal as one of the main ingredients.

I have never liked the texture or flavor from one of those bran cereal muffins, so when I saw this recipe using unprocessed bran instead, I knew I had to give it a try.

Unprocessed bran can be found in most grocery stores in the baking aisle or in the organic food section.

The Best Bran Muffins

The Best Bran Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes



  • 1 ¼ cups bleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 ¼ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 ¼ teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon fresh grated nutmeg
  • 7 tablespoons unsalted butter, softened
  • 1/2 cup dark brown sugar plus 2 additional tablespoons
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 tablespoons unsulphured molasses
  • 1/4 cup sour cream
  • 1 cup buttermilk plus 3 additional tablespoons
  • 1 ½ cups wheat bran
  • 1 cup raisins


  1. Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Beat in buttermilk and one-half of dry ingredients until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Fold in bran and raisins.
  4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out with a few moist crumbs attached, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

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Source: Cook’s Illustrated, January 1998


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