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.
Is the batter supposed to be fairly thin? It is not thick like banana muffin batter. Did I do something wrong?
I am not sure why your batter came out thin. The batter should be fairly thick. Did you use milk instead of buttermilk? Did you follow the directions completely? Maybe give the recipe another go and see if you have a better turnout. Let me know if it comes out better next time! Thank you for stopping by!
Can I make this into a loaf/bread? Use a loaf pan instead of muffin tin?
Certainly! Great thinking!
I love bran muffins and cannot wait to make this recipe but I have some questions. I purchased K all bran cereal original. I know it’s a fine time to ask, but will this type of cereal work? Also, does it matter if I get the low-fat versus the whole buttermilk? Thank you.
Hi Michelle! Both would be fine to use I have made it with both. Thank you for stopping by!
I made them ‘Delicious’ I also used the recipe to make oatmeal muffins subbed oatmeal (added 1/4 cup more) for bran and apples for nuts also yummy
I am so glad you like them! Great thinking on the apples!
Made these and they are so good! I have some in the freezer for later. Thanks for the recipe. I would not change a thing.
I am so glad you enjoy them! Great thinking!
These are some mouthwatering muffins, Kevin! Loving this healthy, tasty option for breakfast to offset all of the super heavy meals we have coming up for the holiday!
Thank you! I love a good muffin for breakfast!
Oh my gosh, Kevin! These pictures are mind blowing and I wish I had some of the muffins right now! Heading off to the store today for apple butter so these can be ready this evening.
Thank you! How did they turn out? I hope you enjoyed them as much as I did!
Wow! What a great breakfast option! Love when I can bake breakfast for on the go!
Thank you Kelsey! Breakfast on the go is the best!
I’ve saved the recipe – was going to make it today, but don’t have bran cereal, just bran alone. Any ideas how to substitute please?
No I’ve only made this with the bran cereal, sorry Charlene.
I made these delicious bran muffins and I am curious about having no baking powder in the recipe. I reread the recipe several times to make sure I just hadn’t missed that ingredient.
Hi Gwen, thanks for trying this recipe. If the acid from the buttermilk was not in the ingredients I would use baking powder instead of the baking soda. Here’s a great article to read on the chemical reactions of both.