These Bran Muffins take the classic bran muffin to another level. Sweetened with raisins and packed with wheat bran, these muffins are hearty and delicious!

bran muffins

My Favorite Bran Muffins Recipe

Today was 75ΒΊ 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, 75ΒΊ is tanning weather. Don’t judge).

So naturally, I stayed inside and baked. I’m now holed 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.)

bran muffins in paper liners

How to Make Bran Muffins

Bran muffins are super easy to make, but there are a few extra steps in this recipe that you don’t find in most muffin recipes. Before adding the wheat bran to the muffin batter, you first have to toast it for a few minutes in the oven. While the wheat bran is toasting, heat some raisins in a pot of water and simmer until the raisins have soaked all the water up. Transfer the raisins to a high-powered blender or food processor, and mix until smooth.

Once all that’s done, you can make the muffin batter. Simply combine the wet and dry ingredients in separate bowls, and then mix the two together. Bran muffin batter is on the thicker side, and it requires more time in the oven than regular muffins. And because the batter is already brown in color, it’s tricky to tell when the muffins have finished baking. I usually just poke the center of the muffins after they’ve been in the oven for 20 or so minutes. If the center is firm, they’re ready to be pulled out!



Raisin Bran Muffins Recipe

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

These Bran Muffins take the classic bran muffin to another level. Sweetened with raisins and packed with wheat bran, these muffins are hearty and delicious!

  • Author: Nancy Silverton
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: American


  • 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


  1. Preheat the oven to 350ΒΊF. 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 1/2 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 1/2 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.

Keywords: bran muffins recipe, raisin bran muffins, wheat bran muffins, how to make bran muffins

More homemade muffin recipes from Broma Bakery:

Pumpkin Chocolate Chip Muffins

Magical Whole Wheat Banana Muffins with Walnuts

Morning Glory Muffins

Gluten-Free Blueberry Banana Muffins

Bakery Style Blueberry Muffins



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 πŸ™‚

Sarah | Broma Bakery

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


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 πŸ™‚

Sarah | Broma Bakery

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!


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


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

Sarah | Broma Bakery

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 πŸ™‚


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 πŸ™

Thanks so much!

Sarah | Broma Bakery

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?


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

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!


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

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!


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

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 πŸ™‚


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.


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


Will be making these tonight for lunches


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

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.

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