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Super moist and delicious, these easy One Bowl Buttermilk Bran Muffins roll out of the oven with rounded, bakery-style, tops!
I found a little treasure, polished it up just a bit and couldn’t wait to share it with you! These are the best bran muffins we’ve ever had and I love that they’re decently healthy too.
If you check out the ingredient list for most muffins, you’ll quickly discover that they’re really (what I call) “cake in disguise”. With 100% all-purpose flour, lots of sugar, and often a mountain of buttery crumble, there’s minimal worthwhile nutrition.
On the contrary, these Buttermilk Bran Muffins have whole wheat flour, all-purpose flour, lots of wheat bran, eggs, buttermilk, oil, raisins and a relatively small amount of sugar in the cast of characters, making them much more suitable for a healthy breakfast. The cool thing about these little guys is that, with all the fiber in these bran muffins, I’ve found that they keep me satiated for hours.
I’ve actually been looking for a good bran muffin recipe for a long time, but every time I’ve looked online, I’ve been disappointed with the results. Either the muffins look dry and/or flat or the ingredient list includes a stick of butter and/or very little bran.
This time I was determined to find a recipe that not only looked good but was also decently healthy. It took me awhile, but when I spotted these muffins and checked out the ingredient list, I thought I might have a winner. And when the post described that they were “easy, incredibly moist and that they never fail to produce “nice high “bakery shop” style muffins”, I knew I had to try them.
I whipped up a batch and could hardly wait to see the results. The aroma was wonderful as the muffins baked and, when I peeked into the oven to see if they were done, I did a little happy dance. Just as promised, the muffins had risen up with beautiful domed tops.
And the flavor? Even better than I had hoped; super moist and delicious with a bit of caramel flavor from the molasses and brown sugar.
For a pretty, shiny presentation and a touch of extra sweetness, I added a honey-butter glaze. It’s super easy; just a dollop of honey combined with melted butter and brushed on the muffins as they emerge from the oven. The glaze is optional as the muffins will be delicious without it; but it does add a beautiful shiny coating.
Café Tips for making these One Bowl Buttermilk Bran Muffins
- Wheat bran is inexpensive and available at lots of grocery stores, but it can be a little tricky to find. Most stores that carry Bob’s Red Mill products will carry it and will stock it near the oatmeal or in the flour section. Health food stores will often carry it in bulk. If you can’t find wheat bran, check with your store manager or order it online and have it delivered to your door.
- No buttermilk? No worries! To make your own buttermilk, place 3 tablespoons of vinegar or fresh lemon juice into a 2 cup measuring cup. Add milk (I like to use whole milk, but use whatever you have) to measure 1 1/2 cups. Stir the mixture and allow it to sit for 5 minutes, then add to the batter in lieu of buttermilk.
- These bran muffins freeze well. Allow the muffins to cool completely, then freeze on a sheet pan, uncovered, for 1 hour. Once frozen, place muffins in a ziplock bag or airtight freezer container. Pull out as many as you want and allow to thaw before serving.
- Golden raisins, dried currants or dried cranberries are all delicious substitutes for the raisins.
- Add a teaspoon of cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves to the batter for a spiced bran muffin.
- This is a somewhat unusual muffin recipe in that you fill the muffin tins full rather than 2/3 or 3/4 full like most muffin recipes recommend.
- This recipe makes 16 muffins; but sometimes, after I fill my 12-cup muffin tin, I pour the rest of the batter into a small greased bread pan and make a little loaf.
- You can make this batter the night before, store it in the fridge then bake up the muffins in the morning.
- The honey-butter glaze is optional, but it’s super delicious and only adds 10 calories per muffin.
- If my raisins are dry, I like to plump them up before adding them to the batter. To plump, just combine the raisins with 2 teaspoons of water in a small microwave-safe bowl. Cover with a plate or with plastic wrap and microwave on high for 1 minute. Remove from microwave and allow to cool for at least 5 minutes, then proceed with recipe.
So, if you’re looking for a treasure to add to your recipe collection, here it is! Whip up a batch of these One Bowl Buttermilk Bran Muffins and share in the comments below how you liked them. We always appreciate having reviews from readers!
If you love bran muffins, you might want to also check out these Healthy Banana Bran Muffins. They’re sans refined sugar and also have lots of delicious flavor!
Super moist and delicious, these easy muffins roll out of the oven with high rounded bakery-style, tops!
- ½ cup vegetable oil I like sunflower oil but any mild flavored oil is fine.
- ½ cup brown sugar
- 3 eggs
- 5 tablespoons molasses
- 1½ cups buttermilk
- 1 teaspoon vanilla extract
- 2 cup wheat bran
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup raisins
- 1 tablespoon honey
- 1 tablespoon butter
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Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick spray. (Or see tip above for making a small loaf of bread in addition to 12 muffins.)
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Whisk together oil, sugar and eggs in large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
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Sprinkle bran, flours, baking powder and baking soda over the top. Stir just until all of the flour mixture is incorporated (do not overmix). Add raisins and stir to combine.
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Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
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Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
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Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins.
For more details instruction and lots of tips check out the Café Tips above in the post.
Adapted from: Red Cottage Chronicals
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Tom says
My wife and I agree these are the best bran muffins we have ever tasted! However, I couldn’t resist trying two modifications to the recipe. To reduce the amount of oil, I used 1/4 cup of sunflower oil rather than 1/2 a cup, substituting 1/4 cup of unsweetened applesauce for the other 1/4 cup of oil. Also, I happened to have a freshly-purchased package of demerara sugar, and wanted to try it as a substitute for brown sugar — this recipe seemed to be perfect for that little experiment. The result was superb! I’ll make a double-batch soon — likely tomorrow! Thank you for the recipe; I’ll be back to try more!
Chris Scheuer says
Thanks for sharing your results, Tom! I’m so glad you enjoyed them.
vivian says
Lovely muffins, and the one bowl method is great! I don’t have wo medium muffin pans or a small loaf pan, so I made 12 regular muffins and 9 mini muffins (Baked those for about 9 minutes) and that worked out well. Thanks for a great recipe!
Chris Scheuer says
Awesome! Thanks for sharing your results, Vivian!
Sue Hartzell says
Just perfect! I made half in my popover pan for a more substantial breakfast. All are wonderful, wonderful.
Thank you, Chris!
Chris Scheuer says
I’m so glad, Sue! Thanks for letting us know!
Kai says
Hi there! Excited to try this recipe! I am wondering if I could replace the oil with melted butter or applesauce?
Chris Scheuer says
Hi Kai, you could certainly try that although I can’t guarantee the results. I am a huge butter fan but in this recipe, the oil keeps them really moist!
Kai says
Hi Chris! I substituted the oil for butter and they came out fantastic and still very moist! I also added some chopped walnuts too. Even my brother who usually doesnʻt like bran muffins loved them. Thanks for a great recipe!
Chris Scheuer says
Thanks for letting us know, Kai!
Joanne Bouley says
I just made them, although the taste is great, mine burned in the bottom. I use butter spray on muffin pan and bake them at 385 for 20 min. 15 min i still had crumbs on the toothpick….help I really want to make them again
Chris Scheuer says
Hi Joanne, you may want to use regular non-stick cooking spray rather than butter spray on your muffin pan. Butter has a higher tendency to burn.
Another thought is that your oven may run a bit hot also. You could start out at 400˚F and then reduce the temp to 350˚F after putting the muffins in the oven.
Another thing that can cause muffins to burn on the bottom is if the oven rack is not at the center of the oven. Check that too.
If all else fails, you can place the muffin pan on a sheet pan when baking which will reduce the chance of them burning on the bottom.
One last thought – you may have just baked them too long, it’s okay if your toothpick has crumbs, you just don’t want to have wet batter on it.
Tracey says
This is a truly awesome recipe. My kids love these and I’ve made them four times in the last couple months. I do a few variations. I start out with the buttermilk and bran in the bowl, I find the longer the bran is in contact with buttermilk, the better. I up the buttermilk by 1/4 cup and also add 1/4 cup ground flaxseed and 1/4 cup hempseeds, just to increase the nutrition even more, and the kids dont notice. Add 1 cup of frozen wild blueberries. I start off the oven at 450 for 5 minutes, just cause I want to make sure the frozen fruit doesnt slow the rise down, then drop to 400 for 10 minutes. And I make a dozen big muffins. Again, awesome recipe! Thank you!
Chris Scheuer says
Thanks for sharing your results, Tracey!
shaz says
Beautiful meaty muffin! I made 8 giant ones instead of 16 small (double the calories but what can you do:)) and I added a couple of tsps of spice for a bit of a kick. I may take them out a couple of minutes sooner next time – always forget that they keep baking a bit when you take out of oven…
Chris Scheuer says
Thanks for sharing your results, Shaz!
Jean says
I made this recipe and the muffins were delicious. I made 6 large muffins and one small loaf pan. I had to cook both of them longer to ensure they were done. I added currents, raisins and fresh blueberries. Lovely, moist muffins. loved the rich taste with the molasses. Am now looking on your web site for other yummy recipes!
Chris Scheuer says
Thanks for letting us know, Jean!
Lisa says
Best bran muffin recipe I tried. Moist, and fluffy. The molasses adds a nice flavor, I added blueberries and a pinch of Allspice. The best part is you only need 1 bowl.
Chris Scheuer says
Awesome! Thanks, Lisa.
Victoria says
Just tried this recipe – love it – especially that it’s a healthier version using more whole wheat flour & using wheat bran instead of sweetened bran flake cereal. I followed the recipe except for using only 4T molasses instead of 5. Used homemade “buttermilk” made with vinegar. I also added the optional spices. The additional flavor was very subtle – will probably add more next time. The batter is very wet but baked beautifully creating a high-domed muffin, crusty on the outside & moist on the inside. Filled the regular muffin tin to the top with batter which made a “Baker’s dozen” for me, not 16. Baked the extra one in the toaster oven. Found the muffins attractive & sweet enough without using the glaze. Thanks Chris.
Chris Scheuer says
Thanks for sharing your results, Victoria!
Angelique Chatelier says
Good Morning, Since the beginning of the pandemic I try and use what I have in the house instead of going to the stores every time (BTW I have powdered milk in the fridge and it is fantastic). My question: If i want to substitute BRAN FLAKES (the cereal) , how much should I use?
Chris Scheuer says
I honestly can’t answer that question, Angelique, since I haven’t tested the recipe with bran flake cereal. I know there are lots of bran muffin recipes that use bran cereal. You might want to go with one of those to guarantee that you will have success.
Karen A Montecalvo says
Definitely a keeper. Moist and delicious
Chris Scheuer says
Thanks, Karen! So glad you enjoyed them 😊
Dorothy says
What a recipe! I made it three days in a row, sharing the muffins with neighbours and family. I am known to change recipes so the last batch had a grated carrot and dates as additions, I used half the amount of sugar and no topping, muffins were still delicious and sweet enough.
Chris, your recipes are the best. Icing on the cake for me are the verses and music you share, I eagerly scan to see what is shared.
Sandy says
Added to list to try. Thank you!
Chris Scheuer says
Enjoy, Sandy!
Lynn says
Have made these healthy muffins a few times now and we are enjoying them but I do find mine are not very moist … I use all the ingredients exactly as listed … the only thing I do different is I make 12 muffins and bake an additional 5 minutes … any suggestions on how I can make them moister ?
Chris Scheuer says
Hi Lynn, you might be overtaking them. They shouldn’t be dry. What type of oil are you using?
Nadine Dunker says
Wow, made the Bran Muffin and they looked lovely and tasted great. You might check the recipe….did not see when to add salt. Thank you for such a easy and delicious recipe. Are your oven temperatures based on convection ovens?
Pat Pollock says
Wow! What happy looking puffed up light moist muffins!! Did not change one thing! Been baking for 70 yrs & this is the best bran muffin recipe ever! Thanks heaps!
Chris Scheuer says
Yay! Thank you so much for sharing your results, Pat. We’re so happy you enjoyed the muffins.
Heather Gagnon says
I’ve made these twice now and both times came out amazing. I didn’t have whole wheat flour so just used all purpose. I added walnuts along with raisins for a little extra crunch. I have a large size silicone muffin pan so I only got 12 muffins, so it took an extra 5 minutes to bake. I may try substituting apple sauce for the oil next time. This will probably be the only bran muffin recipe I will use. Hubby absolutely loves them.
Chris Scheuer says
Thanks for sharing your results, Heather!
Trace says
Going to try these, they have all the ingredients I like (I currently have a great recipe but doesnt include molasses). Suggest soaking the bran in the buttermilk for 10 minutes. This bumps everything up a notch in flavour for some reason! (I do the same with banana bread – soak the bananas in buttermilk first – something happens so everyone comments on results!)
Chris Scheuer says
Hope you enjoy them Trace!
Kim Wiedenbeck says
Trace, I believe I have the same recipe as you and do agree about soaking the bran in Buttermilk first. I am excited to try Chris” recipe as I have yet to be disappointed!! will soak my bran.
Jeanninne says
Just the best we all had to bring something when we go ice fishing these muffins were what they requested. Soo soo moist and yummy. THANKS.
Chris Scheuer says
Sounds like fun, Jeanninne! So happy you enjoyed them!
Maureen says
If I made 12 muffins & put remainder in loaf pan, how big is the loaf pan?
Chris Scheuer says
Hi Maureen, I use a small 3½x6-inch pan.
Franny says
We ate these outside, for a 65th pandemic era birthday party, individually wrapped. They loved them.
Chris Scheuer says
Awesome, thanks, Franny!
monique says
These are just great made 12 large ones w/ this recipe.Thank you!
Chris Scheuer says
You’re welcome, Monique! Thanks for sharing your review!
Emily says
Thanks for the recipe. Mine were just a tad on the dry side but I used half the molasses so that probably affected the hydration. I also used half the sugar.
Chris Scheuer says
Thanks, Emily! Yes, decreasing the amounts of molasses and sugar could definitely make the muffins dry.
Anna says
I used dates and walnuts instead of raisins and added 1/4 cup of ground flax seeds. Delish!!!
Chris Scheuer says
Yum, your version sounds wonderful, Anna! Thanks so much for sharing your results 💕
Aliya says
What could I use instead of molasses? Would honey or maple syrup work?
Chris Scheuer says
Hi Aliya, either one would work! The flavor will be a little different but still delicious!
Amy says
Can you use normal flour in place of whole wheat flour?
Chris Scheuer says
Hi Amy, all-purpose flour will work fine.
Marion Murphy says
These are the most delicious bran muffins ever. Followed the recipe to a T. Used golden raisins. My pans were a tiny bit more shallow than most and I made 21 filling to near top. Baked at 400 for 13.5 minutes. Used the honey butter glaze. Will be using this recipe from now on. Thank you so much!
Chris Scheuer says
Thanks so much, Marion! I’m so happy you enjoyed them! Thanks so much for sharing your review!