This post may contain affiliate links. Please read our disclosure policy.
These are the best bran muffins you’ll ever make — they are moist, tender, and packed with fiber for a healthy and delicious breakfast or snack. This easy homemade bran muffin recipe uses wheat bran, buttermilk, and simple ingredients to create a perfectly soft texture without being dry. Learn how to make healthy bran muffins with tips, variations, and answers to all your baking questions.
This may come as a shock to some people but bran muffins can be moist, soft, and full of flavor. Bran muffins don’t have to be boring! These healthy muffins can be delicious, satisfying, and incredibly good for you.
Growing up, our family loved going to our favorite breakfast spot, T.C. Eggington’s. They have the best bran muffins in the world! We all ordered our own bran muffin because we loved them so much.
My Mom was determined to figure out how to make them at home. She has been making these homemade bran muffins for so many years. When my kids come home from college, they request bran muffins. As crazy as it sounds, they love these muffins!
Bran muffins get a bad rap for being dry and heavy. Not these. This recipe layers two kinds of bran (buds + flakes), hydrates them properly, and balances butter, oil, and applesauce for a muffin that’s tall, moist, and gently sweet—with a toasty, nutty flavor you’ll crave for breakfast all week.
Why You Will Love This Healthy Bran Muffin Recipe:
- Moist, never dry. Hydrating bran twice (buds with boiling water, flakes with buttermilk) keeps them soft and moist.
- Eat your Fiber! Lots of fiber, real ingredients, delicious flavor.
- Easy to Freeze. Grab them out of the freezer for a quick grab-and-go breakfast option.
Health Benefits of Bran
Bran is the outer layer of the wheat kernel and is incredibly nutrient-dense. It’s a fantastic source of:
- Dietary fiber – Promotes healthy digestion and can help lower cholesterol.
- Protein – Supports muscle repair and keeps you full.
- Magnesium, iron, and B vitamins – Essential for energy, metabolism, and red blood cell production.
Eating bran regularly can help regulate your digestive system, reduce hunger, and support heart health.
Bran Muffin Ingredients:
- Bran Buds – The star of the show. Wheat bran is packed with insoluble fiber, which helps with digestion and promotes fullness.
- Buttermilk – Keeps the muffins tender and adds a subtle tang. The acidity also helps activate the baking soda.
- All-Purpose Flour – Provides structure. You can substitute half with whole wheat flour for more nutrition.
- Brown Sugar – Adds sweetness and moisture.
- Egg – Binds everything together and adds structure.
- Oil – Keeps the muffins moist.
- Butter — Flavor + tenderness in bran muffins.
- Applesauce — Adds moisture and a touch of natural sweetness so we can use a bit less fat.
- Baking Soda – Works with the buttermilk to help the muffins rise.
- Salt – Enhances all the flavors.
- Vanilla Extract – Adds warmth and depth.
- Cinnamon – Optional but delicious. It complements the nutty flavor of the bran.
- Bran Flakes — Flakes hydrate more gently and add light, feathery bran texture.
Optional Add-Ins:
Try mixing in Blueberries, Shredded Coconut, Chopped Apples, Walnuts, Chocolate Chips, Raisins, or Grated Carrot for extra flavor and texture.
How To Make The Best Bran Muffins:
- Hydrate the bran. In a small bowl, combine bran buds and boiling water. Stir and let stand 10 minutes. In another bowl, stir bran flakes with buttermilk. Let stand 10 minutes. (Both should look softened and thick.)
- Preheat the oven. Heat oven to 400 degrees. Line two 12-cup muffin tins with paper liners (or grease well).
- Mix wet ingredients. In a large bowl whisk melted butter, oil, applesauce, eggs, brown sugar, and granulated sugar until smooth and glossy.
- Add the hydrated bran. Stir in the soaked buds and the buttermilk–bran-flakes mixture until evenly combined.
- Add dry ingredients. Add flour, baking soda, and salt. Sprinkle over the wet mixture and fold gently with a spatula until just a few floury streaks remain. Fold in any add-ins. The batter should be thick but scoopable.
- Rest. Let the batter sit 10 minutes on the counter or 30 minutes in the refrigerator. This final soak makes a huge difference in moisture and doming.
- Fill & bake. Divide batter evenly (fill cups nearly to the top). Sprinkle each bran muffin generously with brown sugar. Bake for about 18-20 minutes or until domed and a tester comes out clean.
- Cool. Cool in pan 5 minutes, then move to a rack. Enjoy warm or at room temperature with butter.
What are some variations and substitutions?
- Gluten-free: Swap in a gluten-free flour blend or almond flour.
- No Buttermilk: 1 tablespoon of lemon juice or white vinegar + enough milk to make 1 cup total.
- Swap whole wheat flour for the all-purpose flour.
Frequently Asked Questions:
Can I make these muffins ahead of time?
Absolutely. They keep well in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months.
Why are my bran muffins dry?
Overbaking is usually the cause. Make sure to check for doneness a few minutes early and avoid overmixing the batter.
Tips For The Best Bran Muffins:
- Let the bran soak for a soft, moist texture.
- Don’t overmix – this can make the muffins dense and tough.
- Use room temperature ingredients for even mixing.
- Fill muffin cups ¾ full for perfect domes. My favorite pan to use is this jumbo muffin pan.
- Bake until just done, then cool slightly before removing from the pan.
Popular Muffin Recipes:
Pin this now to find it later
Pin It
Best Bran Muffins
Ingredients
- 2 cups Bran Buds Cereal (Kellogg's All Bran Buds)
- 1 cup Boiling Water
- 2 cups Buttermilk
- 1 cup Bran Flakes
- 1/2 cup Butter (melted)
- 1/4 cup Oil
- 1/4 cup Applesauce (unsweetened)
- 2 large Eggs
- 1 cup Brown Sugar
- 1/4 cup Sugar
- 2 1/2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon (optional)
Topping:
- 1/2 cup Brown Sugar (for sprinkling on top of muffins)
Instructions
- Hydrate the bran. In a small bowl, combine bran buds and boiling water (be extra careful). Stir and let stand 10 minutes. In another bowl, stir bran flakes with buttermilk. Let stand 10 minutes. (Both should look softened and thick.)
- Preheat the oven. Heat oven to 400 degrees. Line two 12-cup muffin tins with paper liners (or grease well).
- Mix wet ingredients. In a large bowl whisk melted butter, oil, applesauce, eggs, brown sugar, and granulated sugar until smooth and glossy.
- Add the hydrated bran. Stir in the soaked buds and the buttermilk–bran-flakes mixture until evenly combined.
- Add dry ingredients. Add flour, baking soda, and salt. Add cinnamon if using. Sprinkle over the wet mixture and fold gently with a spatula until just a few floury streaks remain. Fold in any add-ins. The batter should be thick but scoopable.
- Rest. Let the batter sit 10 minutes on the counter or 30 minutes in the refrigerator. This final soak makes a huge difference in moisture and doming.
- Fill and bake. Divide batter evenly (fill cups nearly to the top). Sprinkle each bran muffin generously with brown sugar. Bake for about 18-20 minutes or until domed and a tester comes out clean.
- Cool. Cool in pan 5 minutes, then move to a rack. Enjoy warm or at room temperature with butter.
Nutrition information is automatically calculated, so should only be used as an approximation.
