Old-Fashioned Bran Muffins Recipe

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I’m under 50 and love to bake sweets. Why would I choose to make Bran Muffins? For some reason, Bran Muffins remind me of childhood. I really wanted to try another muffin from scratch, and I hadn’t had a Bran Muffin in a long time. When I buy muffins, I always choose chocolate, pumpkin, or blueberry. I guess you could say I had a craving.

Bran Muffins may be a strange thing to crave, so maybe I’m low on fiber? Whatever the reason, these muffins were pretty good. However, next time I would definitely add raisins or chopped dates to make them sweeter. I have been putting honey or jam on this batch when I eat them in the morning. They are best warmed up in the microwave for a quick breakfast!

Bran muffins have been around for well over a century, gaining popularity in the late 1800s and early 1900s when bran cereals became a household staple. They were often seen as a wholesome, hearty breakfast or snack that busy families could whip up with simple pantry ingredients. 

Quick Facts

• Taste: Mildly sweet with a hearty, wholesome flavor and a hint of richness
• Texture: Soft and tender inside with lightly crisp, golden tops and a little texture from the bran flakes
• Skill Level: Easy; great for beginner bakers
• Prep Time: About 10 minutes
• Bake Time: 20 minutes
• Total Time: About 30 minutes
• Yield: About 10–12 muffins (depending on muffin tin size)
• Best For: Quick breakfasts, lunchboxes, afternoon snacks, or an easy grab-and-go treat 

Why You’ll Love this Recipe

Simple pantry ingredients: You probably already have most of what you need in your kitchen, making these muffins easy to whip up anytime.

Quick and easy to make: With minimal prep and a short bake time, these bran muffins are perfect for busy mornings or last-minute baking.

Soft and hearty texture: These muffins stay tender while the bran flakes add just the right amount of wholesome texture.

Perfect for breakfast or snacks: Great with coffee in the morning, tucked into lunchboxes, or grabbed for an afternoon pick-me-up.

Ingredients You Will Need

• Flour: Provides structure and gives the muffins their soft, tender crumb.
• Baking Powder: Helps the muffins rise and creates a light, fluffy texture instead of dense muffins.
• Sugar: Adds a touch of sweetness and helps balance the hearty flavor of the bran flakes.
• Salt: Enhances all the flavors and keeps the muffins from tasting flat.
• Shortening: Adds moisture and richness while helping create a soft, tender texture. It also helps keep the muffins from drying out.
• Egg: Binds the ingredients, adding structure, richness, and moisture.
• Milk: Adds moisture to the batter and helps create a soft, tender muffin.
• Bran Flakes (or Bran Flakes with Sugar-Coated Raisins): Bring that classic bran muffin flavor and hearty texture. If you use raisin bran, you’ll also get little pops of sweetness throughout the muffins.

Helpful Tips

• Paper liners are much easier to remove from the muffin tin. It also makes them easier to share and to take on the go during the week.
• When it comes to shortening, I like to use butter-flavored sticks rather than the traditional shortening in a can. It is easier to measure, and it adds a buttery taste to whatever I am baking.
• If you need to sift flour or other ingredients, use a wire whisk.
• Don’t overmix the batter: Stir only until the flour is moistened. Overmixing can make bran muffins tough instead of soft and tender.
• Cut the shortening in well: Make sure the shortening is evenly worked into the dry ingredients, so you don’t end up with greasy pockets in the batter.
• Use a cookie scoop for even muffins: This helps fill the muffin cups evenly so everything bakes at the same rate.
• Fill muffin cups about ⅔ full: This gives the muffins room to rise without spilling over the edges.

Substitutions and Variations

• Use raisin bran for extra sweetness: Swap plain bran flakes for raisin bran for little bursts of sweetness throughout the muffins.
• Add warm spices: Stir in ½–1 teaspoon of cinnamon or a pinch of nutmeg for a cozy flavor.
• Mix in dried fruit: Add raisins, dried cranberries, chopped dates, or dried apricots for extra texture and sweetness.
• Try chopped nuts: Pecans or walnuts add a nice crunch and pair really well with the hearty bran flavor.
• Make them a little sweeter: Sprinkle coarse sugar on top before baking for lightly crisp, sweet muffin tops.
• Add a touch of vanilla: A teaspoon of vanilla extract gives the muffins a little extra warmth and flavor.
• Use brown sugar instead of white sugar: Brown sugar adds a slightly richer flavor and a hint of molasses.
• Add shredded apple or carrot: A little shredded apple or carrot can add extra moisture and subtle natural sweetness.
• Make them heartier: Stir in a few tablespoons of oats for extra texture and a more rustic feel.

Frequently Asked Questions

Do I need to crush the bran flakes first? Nope! You can fold them in as-is. They’ll soften as the batter sits and bakes, giving the muffins their classic texture.

Why are my bran muffins dry? Dry muffins are usually caused by too much flour or overbaking. Be sure to measure carefully and check for doneness a few minutes early.

Can I make the batter ahead of time? Yes! Bran muffin batter can sit for a bit before baking, which actually softens the bran flakes and can give the muffins an even better texture.

Why didn’t my muffins rise very much? Check that your baking powder is fresh. Also, avoid overmixing the batter, which can affect how well the muffins puff up.

Why are my muffins dense? Dense muffins usually happen from overmixing the batter. Stir gently and stop as soon as everything is combined.

Storage Tips

• Store at room temperature: Keep bran muffins in an airtight container for up to 2–3 days. Line the container with a paper towel to help absorb excess moisture and keep the tops from getting sticky.
• Refrigerate for longer freshness: If you want them to last a little longer, store them in an airtight container in the refrigerator for up to 1 week.
• Freeze for later: Bran muffins freeze really well. Wrap them individually in plastic wrap or place them in a freezer-safe bag or container and freeze for up to 3 months.
• Thaw at room temperature: Let frozen muffins sit on the counter for about 30–60 minutes before enjoying.
• Warm them up before serving: Pop a muffin in the microwave for 10–15 seconds or warm it in a low oven to bring back that fresh-baked feel.
• Avoid storing while warm: Let the muffins cool completely before storing to prevent condensation, which can make them soggy.

What to Serve with Bran Muffins

• Butter and jam: A warm bran muffin with a little butter, strawberry jam, or orange marmalade is simple and so comforting.
• Fresh fruit: Serve with berries, sliced bananas, melon, or orange slices for an easy breakfast spread.
• Yogurt: A bowl of vanilla or Greek yogurt pairs nicely and makes breakfast feel a little more filling.
• Scrambled eggs or omelets: Add some eggs on the side for a balanced breakfast that will keep you full longer.
• Coffee or tea: Bran muffins and a hot cup of coffee or tea are pretty much made for each other.
• Peanut butter or cream cheese: Spread a little on a warm muffin for extra flavor and richness.
• Smoothies: Pair with a fruit smoothie for a quick grab-and-go breakfast.
• Breakfast casserole: Serve alongside Sausage Biscuits and Gravy Casserole or Quiche Lorraine when feeding a crowd for brunch.
• Honey or apple butter: A drizzle of honey or a swipe of apple butter adds a little extra sweetness.
• Cheese and fruit: For a cozy brunch vibe, serve muffins with sliced cheese and fresh fruit on the side.

Other Recipes You May Enjoy

If Bran Muffins aren’t your thing, try my Spice Muffins instead. You may also like my Recipe for Hot Cross Buns or my Recipe for Scones. This Bacon and Hash Brown Breakfast Casserole and these Eggless Pancakes are also delicious.

Old-Fashioned Bran Muffins

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These old-fashioned bran muffins are soft, hearty, and perfect for busy mornings or afternoon snacks. Made with simple pantry ingredients and classic bran flakes, they come together quickly and bake up beautifully golden. Enjoy one warm with butter and a hot cup of coffee for the ultimate cozy start to the day.

Heidi Bruaw

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Serving Size 12

Equipment

• Muffin Tin

Ingredients

• 1 Cup Flour Sifted
• 3 teaspoons Baking Powder
• 2 Tablespoons Sugar
• ¾ teaspoon Salt
• ½ Cup Shortening
• 1 Egg Well Beaten
• ¾ Cup Milk
• 1¼ Cups Bran Flakes or Bran Flakes with Sugar-Coated Raisins

Instructions

• Preheat oven to 400°F and line muffin tin with cupcake liners or spray with cooking spray.
• In medium bowl, sift flour, baking powder, sugar, and salt. This can be done with a wire whisk if you don't have a flour sifter.
• With a knife or pastry blender, cut in shortening.
• Combine well-beaten egg with milk and add to flour mixture. Stir only enough to dampen the flour mixture.
• Fold in bran flakes.
• Fill muffin pans about ⅔ full.
• Bake at 400°F for 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
• *Pro tip: Double this recipe if you want leftovers.

Notes

Helpful Tips

• Paper liners are much easier to remove from the muffin tin. It also makes them easier to share and to take on the go during the week.
• When it comes to shortening, I like to use the sticks that are butter-flavored, rather than the traditional shortening in a can. It is easier to measure and it adds a buttery taste to whatever I am baking.
• If you need to sift flour or other ingredients, use a wire whisk.
• Don’t overmix the batter: Stir only until the flour is moistened. Overmixing can make bran muffins tough instead of soft and tender.
• Cut the shortening in well: Make sure the shortening is evenly worked into the dry ingredients, so you don’t end up with greasy pockets in the batter.
• Use a cookie scoop for even muffins: This helps fill the muffin cups evenly so everything bakes at the same rate.
• Fill muffin cups about ⅔ full: This gives the muffins room to rise without spilling over the edges.
•  

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Recipe adapted from “The General Foods Kitchens Cookbook” Copyright 1959.