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Super moist and delicious, these super easy One-Bowl Honey-Glazed 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.
A healthy breakfast option
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, along with 3 eggs, I've found that they keep me satiated for hours.
A needle in a haystack
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 a while, 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.
A bran muffin dream come true
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.
An easy gourmet touch
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 (quite fancy) finish.
One last note... this recipe makes 16 average size muffins. If you prefer large muffins, just divide the batter between 12 muffin cups. Another option is to make a small loaf of bread with the extra batter. Just grease a mini bread pan, pour in the remaining batter and bake it alongside the muffins. This makes a wonderful gift to share with a friend, neighbor, co-worker, etc.
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!
Café Tips for making these One Bowl Buttermilk Bran Muffins
- Wheat bran is inexpensive and available at most 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 ½ 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, ½ teaspoon ground ginger, and ¼ 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 almost full rather than ⅔ or ¾ full like most muffin recipes recommend (if you're making just 12 muffins, fill the cups right to the top.)
- When you spray the muffin pan as you prep for this recipe, spray generously and also around the top edge of each muffin cup as well so they'll be super easy to remove from the pan.
- 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. It will make enough to glaze the top of each muffin. If you want to glaze the whole muffin (it's delicious!) double the glaze amounts.
- 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.
- In the market for a muffin pan? I LOVE this OXO Good Grip Muffin/Cupcake Pan. It's so well made and I've had mine for several year and they still look like brand new.
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!
And a fun and wonderful adaptation of these same muffins are our Honey-Glazed Blueberry Muffins, also SO good!
This Honey-Glazed Bran Muffin recipe was originally published in April of 2018. With well over 1200 recipes in the Café arsenal, this one was too good to be lost in the archives. So we spiffed it up and updated things a bit for your baking pleasure!
Thought for the day:
Let us hold unswervingly to the hope we profess,
for he who promised is faithful
Hebrews 10:23
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Super moist and delicious, these easy muffins roll out of the oven with high rounded bakery-style, tops!
- ½ cup mild-flavored oil sunflower, grapeseed, canola, corn, vegetable, or avocado oils will all work
- ½ cup brown sugar
- 3 eggs
- ¼ cup 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 for average size muffins OR grease 12 muffin cups (standard size) for large muffins. (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 a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
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Sprinkle bran, flours, baking powder baking soda and salt 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 detailed instructions and lots of tips check out the Café Tips above in the post.
Adapted from: Red Cottage Chronicles
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Rocky@Healthdy says
Just made these and they are good and taste very nice
Chris Scheuer says
Thanks so much for sharing your results!
Pragya says
Very nice muffin recipe. Will definitely try this. Thanks for sharing.
Claire Van Allen says
Just made these and they are good. After spooning most of the batter in the muffin tin, I noticed the raisins on the counter so I had to poke some in but they turned out and I got 18.
Chris Scheuer says
Haha, that sounds like something I would do! Thanks for getting back and sharing your results Claire!
Sandra L Garth says
I'm going to consider the Honey Glaze a necessity. I love how dressed up they look. I've shied away from bran muffins because they all looked dry as a chip. Yours look decadent, moist and I'm eager to try them.
Rita says
I made these and used Craisins and added the cinnamon, ginger and cloves. I didn’t put nuts in the muffins, but put them in the batter for the mini loaf. I brushed the tops with the honey-butter mixture. They are delicious! I can’t stay away from them! My husband likes them too! They were just as beautiful as the picture you put on. Thank you so much! Absolutely LOVE your cite and your recipes! One of my all time favorites is the European Style 5-Minute Artisan Bread.
Chris Scheuer says
Thanks so much, Rita!
Danielle Schultz says
Chris these are by far the best bran muffins I have ever eaten I love them!!!! Thanks so mucch. I followed your suggestion abd put the batter in my loaf pan for us to enjoy at the office tomorrow with our tea and coffed
June says
Vanilla mentioned in muffin directions but not in list of
ingredients. How much? please!
Chris Scheuer says
Thanks June, I think it's fixed now 🙂
Ellen says
I have a batch of these in the oven right now. They smell delicious and can't wait to tuck into one. A couple of notes on the recipe, as it is written: 1. the vanilla extract is listed under the ingredients for the honey butter glaze, but the instructions have it added to the batter. 2. the instructions do not include adding the raisins. I just thought you might want to know so the recipe is tidy and not confusing to any non-bakers. Thanks for sharing what looks like a delicious recipe.
Chris Scheuer says
Thanks so much, Ellen. We were on the road when I was trying to get this out. I think I have it fixed, appreciate you letting me know! Hope you're enjoying them!
Ellen says
They are delicious!! Moist and so flavorful.
Chris Scheuer says
Yay! So happy you like them, Ellen! 🙂
Mary Ann | The Beach House Kitchen says
How easy are these?! Can't beat a one bowl recipe Chris. And bran muffins are one of my faves!
Rebecca Brown says
I use currants instead of raisins in my bran muffin recipe, which is very similar to your recipe.
Chris Scheuer says
I love currants!
Liz says
Katie loves bran muffins so they're on my baking rotation! Can't wait to try your yummy version.
Gary Castillo says
There's a problem in your recipe regarding the vanilla. Do I add it to the brand mixture or to the glaze or both. Your instructions aren't clear.
Chris Scheuer says
Hi Gary, thanks! I think it's fixed!
angiesrecipes says
I NEED one right now. These muffins look wholesome, Chris.
Laura | Tutti Dolci says
Such delicious muffins, Chris! Love the honey butter glaze! 🙂
Denise P says
Looking forward to trying this recipe. So many bran muffins call for bran flakes cereal, and I'm thrilled to see that yours don't.
Chris Scheuer says
Yes, I feel the same way, Denise!
Jennifer @ Seasons and Suppers says
I love bran muffins and these look perfect! Would be great to have in the freezer for morning or afternoon treats!
Nancy says
Hi..I don't have molasses on hand is there something else I can use in its place?
Chris Scheuer says
Hi Nancy, the flavor will be a little different and the muffins will have a lighter color, but you could use maple syrup and they'll still be delicious!
Monique says
I would love one right now please!:)
Susan says
I love the sound of the honey glaze on these! I love to have healthy muffins in the freezer for busy mornings and these sound perfect, Chris!
Tricia says
We love bran muffins and often have requests for a good recipe! They look delicious and tasty and I bet they’d be good for any meal or snack. Yum!
diana miller says
love loce your citewhere did you get that beautiful stand thank you diana from toronto
Chris Scheuer says
Thanks Diana, here is a link for the cake stand: https://amzn.to/2JVflOw
Adina says
What a wonderful recipe, I will definitely keep it in mind. I've never baked with wheat bran, but I can imagine how they would work in these muffins.
Della says
What do you use for the Natural Bran?
Chris Scheuer says
Hi Della, I use Bob's Red Mill bran but it is also sold under other names. There's a link up in the Café Tips so you can see what to look for.
Sunnysewsit says
Chris, do you (or anyone else) have any idea if one can use gluten-free flour in this recipe? In my older age I've developed an allergy to gluten but I love bran muffins and want to try these!
Chris Scheuer says
Hi Sunny,
I haven't tried this with GF flour but I would think that an all-purpose GF flour should work. If any of you readers try it, please let us know!
Cm says
Wheat bran contains gluten to make these gluten free you would need to use certified gluten free oat bran as well as gluten free flour.
Chris Scheuer says
Thanks!
Linda Hyatt says
What about dates? Could that be a substitute? Never cooked with them before, so do you boil them first? What do you think?
Chris Scheuer says
Dates would be a wonderful substitute. You don't have to boil them, just removed the pits (if they're not pitted) and chop them up.