These Classic Bran Muffins are wholesome, fiber-rich, and deliciously moist. Perfect for a healthy grab-and-go breakfast or snack, they’re easy to make and lightly sweetened with brown sugar and vanilla for a comforting flavor.

Why You’ll Love This Recipe

These muffins are quick to prepare, packed with whole grains, and offer a subtly sweet flavor that pairs perfectly with your morning coffee or tea. They stay moist thanks to buttermilk and wheat bran and can easily be customized with your favorite add-ins like raisins or nuts.

Classic Bran Muffins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

directions

Preheat oven to 375°F. Spray a 12-cup muffin tin with nonstick spray.
In a medium bowl, combine wheat bran and buttermilk. Let sit for 10 minutes to soften.
In a large bowl, whisk together vegetable oil, egg, brown sugar, and vanilla extract.
Stir the soaked wheat bran mixture into the wet ingredients.
Add white whole wheat flour, baking soda, baking powder, and salt. Mix gently until just combined—do not overmix.
Divide the batter evenly among the 12 muffin cups.
Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving warm.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 210 kcal per muffin

Variations

Fruit Add-Ins: Fold in 1/2 cup raisins, chopped dates, or dried cranberries.
Nutty Crunch: Add 1/4 cup chopped walnuts or pecans for texture.
Spiced Version: Add 1/2 teaspoon cinnamon or nutmeg for a warm flavor boost.
Banana Bran Muffins: Replace 1/3 cup of the buttermilk with mashed ripe banana.
Mini Muffins: Use a mini muffin tin and reduce baking time to 10–12 minutes.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

To reheat, microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.

FAQs

Can I freeze bran muffins?

Yes, let them cool completely, then freeze in a sealed container or bag for up to 2 months. Thaw at room temperature or microwave to reheat.

Can I use all-purpose flour instead of whole wheat?

Yes, though the nutritional content will change slightly. You may also use a 50/50 mix.

Is wheat bran the same as bran cereal?

No, wheat bran is a raw ingredient, while bran cereal is processed and often sweetened. Use plain wheat bran for best results.

Can I use yogurt instead of buttermilk?

Yes, plain yogurt thinned with a bit of milk works well as a substitute.

Are these muffins sweet?

They are mildly sweet. For a sweeter muffin, add an extra tablespoon of brown sugar.

How do I make these muffins vegan?

Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and plant-based milk mixed with lemon juice to replace the buttermilk.

Can I add fresh fruit?

Yes, blueberries or grated apple work well. Be sure to fold them in gently.

Can I make them gluten-free?

Try using a gluten-free flour blend and ensure your wheat bran is certified gluten-free.

How do I prevent muffins from sticking?

Use nonstick spray generously or line with paper muffin liners.

What’s the best way to serve them?

Serve warm with butter, jam, or a drizzle of honey for a cozy treat.

Conclusion

Classic Bran Muffins are a nutritious, tasty choice for breakfast or snacking. Easy to prepare and endlessly adaptable, these muffins bring wholesome goodness and a comforting flavor that will have you coming back for more.

Jessica