Not Your Grandma's Bran Muffins take the classic bran muffin to another level!

Today was 75º and sunny. I went for a run, read on my roof, and had my windows open all afternoon. What an ideal day. But, no. A tornado decided to pay a visit to Ann Arbor. It has been hailing for a good hour, there are flash floods all over town, and there is an official Tornado Advisory Warning on Washtenaw County right now. Department of Public Safety sent around an email to the student body telling everyone to stay indoors. And a number of houses the next town over got destroyed by a funnel cloud. Funny to think that 5 hours ago I was basking in the sun in my bathing suit (Heck yeah, 75º is tanning weather. Don’t judge).

So naturally, I stayed inside and baked. I’m now holding up in my kitchen with flour all over my arms, still sporting bathing suit bottoms and a big tee. And I’ve got these lovely little Not Your Grandma’s Bran Muffins in the oven. I guess it’s still a perfect day. They are so moist and soft and surprisingly not dense and sweetened by raisins! I will for sure be making these again soon.

Update: I brought these into work and my boss liked them so much he’s begging to pay me so I can make him more. Yeah. They’re THAT GOOD.

Not Your Grandma's Bran Muffins take the classic bran muffin to another level!

RECIPE

Not your grandma's bran muffins

Serves 12 muffins     adjust servings

Ingredients

  • 2 cup wheat bran
  • 1 cup, plus 1/2 cup dark raisins
  • 1 cup, plus 1/2 cup water
  • 1/2 cup buttermilk or plain low- or non-fat yogurt
  • a few swipes of fresh orange zest
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
  2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
  3. While the bran is toasting, heat 1 cup of the raisins with ½ cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
  4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup water, then mix in the raisin puree, orange zest, and brown sugar. Stir in the oil, and eggs.
  5. Mix together the flour, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining ½ cup raisins.
  6. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.
  7. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

by


Recipe adapted from Pastries from La Brea Bakery by Nancy Silverton

56 comments

Reply

Hi,

I came across your page recently and I’m trying to find an email address to contact you on to ask if you would please consider adding a link to my website. I’d really appreciate if you could email me back.

Thanks and have a great day!

Reply

These muffins look delicious and filling too! Sorry to hear about the tornado, but it was a good excuse to do some baking;)

Reply

Loved this recipe. Beautiful pics!

Reply

NOM!! send me some. express mail so they don’t dry out 😉

Reply

I have been looking for the perfect healthy muffin recipe for ages… I can’t wait to try these! They look perfect for freezing and grabbing when I need a healthy breakfast on the go. Thanks for sharing the recipe!

Reply

I must try this asap – they looks soo good! and healthy as well!! 🙂

Reply

I’ve never had a bran muffin. I’m a bit dubious of them but I have no idea why. I normally make all my baked goods healthy so it’s kind of strange on my part.

I love your muffin liners and these look awesome. I hope to gather the courage to try them one day. 🙂

Reply

I can’t find wheat bran in the grocery store only wheat germ help where is it located normally? I tried cereal isle, baking isle. no luck

Reply

I ended up taking Fiber One cereal and blending it in a food processer until it was the consistency of sand. Here’s a link to the product I used! http://www.fiberone.com/products/cereal/original

Reply

Possibly the BEST Bran Muffin I’ve ever made! Love your recipes, sharing and sharing on Pinterest…

Reply

Oh these smell heavenly! Baking right now and I cannot wait to taste!

Reply

Is this Nancy Silverton’s recipe?:

http://www.davidlebovitz.com/2009/07/nancy-silvertons-bran-muffins/

Reply

Yes it is! See the note on the bottom of the post?

Reply

I am baking these as we speak and they smell great! One thing, I noticed in the directions that it asks for flourS, but there is only one kind of flour listed in the ingredients. Did you miss one or is there a typo?

Reply

ooph!! typo. thanks for catching that mistake!

Reply

I have a bunch of oat bran right now. Is it possible to sub that for wheat bran??

Reply

yes, absolutely!

Reply

Do you toast the oat bran?

Sarah | Broma Bakery
Reply

Hi Jay! Yes, as it says in step 2, you toast the bran. This gives it a deeper toasted flavor and expels moisture, making it better to bake with!

Reply

What I can I sub for raisins?

Reply

These look so amazing, but I’m confused about mounding the batter? What do you mean by that?

Reply

Make sure your batter isn’t flat in the muffin tin, but rather somewhat rounded on top! This will help with the characteristic muffin-top shape

Reply

I made these today amazing!!!! I used oat bran and wheat bran and added 1 tsp vanilla delicious! !!!

Reply

This muffin is delicious! Thank you! Diana, I used dried prunes instead of raisins because I was trying to get rid of them, and the muffins taste good. I also substituted olive oil instead of vegetable oil just to make them a little healthier, and that worked nicely too. I might try coconut oil next time. Great muffins!

Reply

This is my families GO TO breakfast. I always make a double batch so our counter and freezer stays stocked with these tasty, filling and healthy treats. And I recommend them to all my friends.

Sarah | Broma Bakery
Reply

Awww, it makes me so happy to hear it!! So glad you family loves them. It’s one of my favorite recipes by far! Thanks so much for sharing, Charlotte!!

Reply

Just made these with Oat bran and plain yogurt. Sooo yummy! I also zested a full orange, because I knew I’d like that. This is the perfect muffin for a very pregnant nesting mom like me. Maybe a few will last until after baby is born 🙂

Sarah | Broma Bakery
Reply

SO glad you enjoyed, Tamara! Good luck in the coming weeks, glad my muffins can help get you through!!

Reply

Just finished eating about 8 mini muffins…eeek! They’re really tasty. I substituted vanilla Greek yogurt for the buttermilk and applesauce for oil. Turned out wonderful. Now hopefully I don’t have a stomach ache from all the bran I just consumed 🙂

Sarah | Broma Bakery
Reply

Hi Beth! Thanks so much for the happy comment. Aren’t they just the best? This recipe remains one of my favorites throughout the years. Thank you for commenting, and happy baking!

Reply

i just made a batch and they are absolutely delicious!! I couldn’t wait for them to cool!!

Reply

where did you buy your muffin cups? what brand are they?

Sarah | Broma Bakery
Reply

Hi Lacey! I think I bought them at Michael’s! Not sure the brand. I’m sure you could find a similar type on Amazon 🙂

Reply

Love your site! Just made these muffins and my batter is pretty loose and the muffins didn’t puff up beautifully as yours did. Any thoughts? Still delicious…just not as appealing to the eyes 🙁

Thanks so much!

Sarah | Broma Bakery
Reply

Hi! I’m sorry to hear your muffins didn’t puff up. I’ve made these a number of times throughout the years and if anything, the batter is pretty thick, so I’m puzzled what could’ve happened. Did you measure the correct amount of wheat bran?

Reply

Made these last night and they turned out well! I used oat bran instead of wheat (Kroger didn’t seem to have it) and applesauce instead of the oil just because I had some on hand needing used up. I think adding some shredded coconut would make it even better!

My batter was quite thick but didn’t really rise (no surprise, due to the little flour), though mounding it as instructed gave it muffin-like shape.

Sarah | Broma Bakery
Reply

Thanks so much for commenting Rebecca! So glad you enjoyed them. Shredded coconut would be KILLER! I’ve got to try that.
Expecially without the oil the already thick batter would be even thicker, but glad you mounded it as the directions said. Thanks for commenting and happy baking!

Reply

Hi, i made these muffins tonight and they were very nice but they did not rise or puff up in the oven like yours in the picture although i followed the instructions to the letter. Thank u for the recipe!

Sarah | Broma Bakery
Reply

Hi Kati! They shouldn’t puff up much, which is why the directions say to mound them slightly. Sometimes this can vary based on the bran put in, as well. Hope they tasted to your liking and happy baking!

Reply

I’ve been dying to make these, but I’m trying not to add sugar to anything. Have you ever tried making with any alternatives to the brown sugar? If so, any suggestions?

Sarah | Broma Bakery
Reply

Hi Lauren! I have not tried. Maybe apple sauce? But I think it would be a very different muffin! If you try let me know what you think 🙂

Reply

Made these yesterday. They are crazy good and so moist. My hubby, 3 & 5 year old loved them. These will be on our regular rotation.

Reply

Insane!! Just made them for camping. Soooo yummy.

Reply

Will be making these tonight for lunches

Reply

These looked so delicious but i must have done something wrong because they were the worst…they do taste like a grandma would like them though! I was really excited about them and was sorely disappointed. Sorry for the bad review but don’t waste your money on the wheat bran! That’s all I bought it for. Yuck! I usually love bran muffins too. Would have given it no stars if I could

Sarah | Broma Bakery
Reply

Hi Steph, I’m sorry to hear that. I’ve made this recipe maybe a dozen times and it’s never been as bad as you’re saying it was. Honestly, I’m wondering if you bought a weird bran or forgot to put in the raisins or something because this recipe is BOMB. Also, in the future you can make your own wheat bran by buying bran flakes and pulverizing them in a food processor. I would most definitely give the recipe another try and see if something went wrong the first time.

Reply

I’ve never posted a review for any receipe, but this is the absolutely Best bran muffins I’ve ever made. Thank you!

Sarah | Broma Bakery
Reply

Omg well I couldn’t be more flattered! It’s all Nancy Silverton– it’s her original recipe 🙂 I’m just obsessed!

Reply

These bran muffins are amazingly good! Very moist and tasty. Althoigh i had to alter the recipe because half way through i realized my pantry lacked some ingredients. My 4 year old just are 3. My 12 year old thought they tasted like bird seed. Which is wierd because she is the most adventurous eater. TO each their own I guess…
I will be making these often.
I subbed in avocado oil and 1/4 C honey instead of the brown sugar. My batter was runny so i could not mound the tops well so they cooked up flat. I will measure more precisely next time.

Sarah | Broma Bakery
Reply

Hi Christine! Great feedback. I would definitely suggest making these as the recipe states, as they are unreal when made to specifications! However, still glad you enjoyed them 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: