Moist Bran Muffins
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These super moist Bran Muffins are a great way to start off the day. Hearty and filled with healthy things like bran, nuts and raisins. This Bran Muffins recipe is a copycat of the famous Mimi’s Cafe’s bran muffins, the popular US-based restaurant chain that serves French and American food with a cult following across the country!
Moist Bran Muffins
The secret to keeping this bran muffins recipe SUPER moist is in the use of buttermilk and apple butter.
These are great for breakfast with coffee and some fruit. Eat plain, with a dab of butter or drizzle some honey on top and you are set! If you’re thinking of going the honey route, drizzle it on after you pull them from the oven and let it melt in… so good!
What is Bran?
Bran is the hard outer layer of whole cereal grains such as oats, wheat, rice, and corn and contains protein, iron, fiber, carbohydrates, fatty acids, and other nutrients. Many people associate it with a “healthy” muffin or “good” choice of breakfast cereal with fiber.
I buy the packaged All-Bran cereal to use in this recipe. Super easy and it’s great just on it’s own with milk and maybe some fruit for a light, healthy breakfast.
Can I Make and Freeze these?
This batch should make a dozen large muffins. These can easily be frozen for another time. Just store in an airtight bag or container and freeze.
These Super Moist Bran Muffins are just what you need. Like my Pumpkin Butter All Bran Muffins, these are satisfying and fill you up. If you like bran, try my Date Honey Bran Waffles. Just top with fruit of choice and you are good to go.
I hope you like these as much as I do and bake up a batch today. Enjoy!
This recipe first appeared here on September 2013 and now has revised photos.
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Super Moist Bran Muffins
Ingredients
- 1 1/2 cup all-bran cereal (separated)
- 1/2 cup boiling water
- 1/4 cup vegetable oil
- 1 egg
- 3/4 cup sugar
- 1 cup buttermilk
- 1 1/4 cup all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup apple butter (See Note 1)
- 1/2 cup walnuts chopped
- 1/2 cup pecans chopped
- 1/2 cup golden raisins
Instructions
- Preheat oven to 400ËšF.
- In a large mixing bowl pour boiling water over 1/2 cup bran cereal, mix in oil and set aside. In another bowl mix egg, sugar and buttermilk.
- To the wet bran mixture add sifted flour, baking soda, salt and remaining dry cup of bran. Add the wet buttermilk mixture to bran mixture and stir.
- Stir in apple butter, nuts and raisins. Mix thoroughly to incorporate completely.
- Scoop into 12 muffin (paper lined), or greased muffin pan or baking stoneware and bake for 16-18 minutes.
- Remove from oven and drizzle with honey (optional) and let cool. Serve as is or with butter.
Notes
- I like to make my own apple butter, but feel free to buy 10 ounce jars found in the cooking and jam aisle at your local market – use 3/4 of a cup.Â
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have a question.first and utmost. I love these .thy are the best bran muffins I have ever eaten. I want to make them for my girlfriend but she is allergic to nut so how do I critique this recipe to accommodate minus the nuts?thank you so much.
I would simply leave them out Diana. Maybe add more raisins and check the time to bake a little more?
I know I’m late but I just found you! I made these wonderful muffins yesterday and they are incredible! Even my boys enjoyed them and they only like Pizza & hamburgers.
Love reading comments like this Shalandria! Thanks for letting me know. 🙂
Your site is so fantastic. I’m going to come back here again.
Thanks Jacklyn!
Best bran muffin! Don’t waste your time making any other recipe. Turn out moist every time. Thanks Kevin, you have a real winner here!
Thanks so much for taking the time to write this Vicki. I make these often, too. If you like these try my Pumpkin Butter All Bran Muffins ones too! Happy holidays! 🙂
Made these. VERY moist! DIdnt have apple butter so replaced with half butter and half applesauce. Also I used dates in place of raisins. Delish!!! ???
So happy you enjoyed these Joan, thanks for letting me know. A favorite of mine, too. 🙂
These sound like they’d be great, Kevin, even if I’ve never heard of apple butter before. Or Mimi’s Cafe. Will have to Google to see what they’re all about!
Hi John! Apple butter is like a super condensed apple sauce with spices. As for Mimi’s Cafe, it’s an American restaurant chain. A friend of Dave’s brought over half a dozen one morning from their take out when we had a brunch, they are so good.
I substituted pumpkin purée for the apple butter. I’m not sure why the measurement for apple butter was in ounces while the rest of the recipe was in cups, but I used 3/4 c of pumpkin and added 1 T of cinnamon. Delicious!
Thanks Ruby! I usually pick up a 6 ounce jar of apple butter from the cooking and jam aisle of my local market. I updated the recipe to reflect 3/4 cup. Thanks again! 🙂
I just made these – they are delicious! So moist, just the right amount of sweetness, and apple butter smells wonderful as they bake in the oven! I don’t know if I’ll be able to save any to freeze for later! Definitely a big win!
Oh wow! So glad you tried them and like them Kathleen. You made my morning reading this. 🙂
Hey Kevin!! looking good! I love the apple butter too! yum! this just make me want to bake right away!
Keeping the butter or added honey after baking, these are so good for you and healthy. Super dense and hearty muffins. But I like to add the honey myself! 🙂
I do like banana baking; however, I often reject having it due to their specific texture. Banana baked goodies have to be moist, but they are often taste underbaked/soggy to me. It looks like your banana muffins doesn’t have this issue. Besides, I always support using some bran (which is an underestimated product). Delicious, Kevin!
Thanks Ben, appreciate it. Love these warm with a bit of honey. So good!