These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.
Ingredients
Makes 12 muffins
Step 1
Position a rack in the center of the oven and preheat to 350°.
Step 2
Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
Step 3
In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
Step 4
In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
Step 5
Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
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Reviews (137)
Back to TopI am going to save this recipe. I saw the review about the lack of molasses. I did substitute the applesauce with molasses. I also used Swerve instead of sugar. It turned out great. I also made 6 big muffins and increased the time to 30 minutes.
Grandma Pat
Sparta, MI
11/8/2021
These are pretty good muffins, but not much like a traditional bran muffin which includes molasses as a key flavor. If you don’t like bran muffins, this is for you. If you really want a traditional bran muffin, this will disappoint.
dashmore
Eugene, OR
6/25/2021
I’ve made these muffins well over a dozen times. They are a solid favorite and easily take to modification. I generally add grated green apple, shredded coconut, flax seed, & either raspberries or blueberries.
adddaa
Phoenix, AZ
11/14/2019
I also added 1/2 cup raisins.
bsteele1004734
Petaluma, CA
9/30/2019
I used 1/4 cup molasses and 1/4 cup granulated sugar instead of 1/2 cup raw sugar and substituted grated zucchini for applesauce. Muffins were great, as good or better than the sour cream bran muffins on this site and much healthier. Four forks for sure with my changes!
bsteele1004734
Petaluma, CA
9/30/2019
I was skeptical when I mixed this up - the batter is very thin. But, it produces a very light yummy muffin. Next time I may make use a little less sugar, but make it by the recipe the first time then adjust to your taste.
60LONGPOINT
Florida
6/16/2018
very yummy classic bran muffin. maybe could have been a bit bran-ier, or whole grain-ish for me, but it's a crowd-pleaser. Always nice when a recipe comes out right exactly as written.
binkbonk
berlin, germany
3/8/2018
Excellent. I didn't have zucchini handy so I added a 20 ounce can of crushed pineapple (drained) and they were AWESOME!
dekokisindekitchen
Norristown, PA
1/10/2018
Excellent and easily improved/modified by adding spices and dried fruit. This has become a lunch box staple. They freeze well too.
Anonymous
Minneapolis
12/17/2016
我做了这些松饼两次,完全根据to the directions and they are soft, moist, not too sweet and delicious. The second time I did add 1/2 teaspoon each of cinnamon and nutmeg, which made them even better. Wonderful!
deebsnc
Greensboro, NC
9/14/2015
If you don't have applesauce, add a mashed ripe banana. I also like to add a handfull of dried fruit, like cranberries or dates or raisins or apricots. Read More
JOJOK
Astoria, OR
9/10/2013
I love the texture of these muffins! Fluffy and delicious, both right after baking and the following day as well. I used whole wheat white flour, and spiced them up with cinnamon, nutmeg, and cloves. Next time I will add more of the spices, and maybe some ginger as well. I also put five cinnamon chips on the top of each one before baking. They did puff up nicely, too. A great healthy breakfast muffin, nice and light.
floobish
New York, NY
7/6/2012
My favorite bran muffin ever and I can't believe it's low fat. I just made a few changes: used half buttermilk, half plain lowfat yogurt (because I ran out of buttermilk), used 2 Tbsp oil instead of 1.5, added 1/2 tsp cinnamon and 1/8 tsp nutmeg, used dark brown sugar instead of raw, and added 3/4 cup raisins. I think the sugar substitution may have made the most difference; most bran muffins call for molasses and dark brown sugar contains more molasses, which I think contributes to the "classic bran muffin" flavor.
Anonymous
San Francisco, CA
5/27/2012
Very moist...added chopped dates and toasted pecans and came out delicious. A favorite in our house.
Anonymous
NC
4/30/2012
Very good. Can add some dried fruit and still great
latter
calgary
1/30/2012
