Classic Bran Muffins Recipe

Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon. I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins. These are very good and a great way to get a healthy dose of fiber.

I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown Splenda for the brown sugar; 1 cup of whole wheat flour for the all-purpose flour; increased the vanilla to 1 tsp; used dried cranberries for the raisins and added 4 TBSP BeneFiber (you could use any of the fiber supplements). This lowered the calories to 93 and increased the fiber to 6 grams. My family loves them! (I tried using frozen blackberries but it made the muffins almost too moist. My kids liked them though.)

I used this recipe to recreate Honey Pecan Bran Muffins that I was craving but no longer living near the bakery that sells them, and it was perfect! I did not alter the recipe however I added a heaping dallop of the following mixture - 1/4 c each butter (softened), brown sugar, white sugar and 2 1/2 TBSP honey to each bottom and topped with pecans then filled each tin about 3/4 full of batter. Baking time took 15 minutes. Once out of the oven I spread the remaining butter mixture on the top of each, loosened from pan, then inverted onto the cooling rack. So delicious!

I’ve made this recipe a number of times and it always is delicious. My wife suggested to try blueberries instead of raisins. I put the blueberries in a little of the flower mixture so they would not settle and increased the baking time to 18 minutes because of the addition. Also, I put the batter in the refrigerator for 30 minutes to an hour before baking. This increases their moistness.

I've made it several times but today I added chopped pecans and apples with 1/2tsp cinnamon. Fantastic! My only comment is why use so many bowls? I soaked the bran in buttermilk then continued using the same bowl. Easier cleanup.

I used Kelloggs All Bran Buds which worked great. Only made a few minor changes: used just a few tablespoons of oil, the rest applesauce. Added a bit of cinnamon for extra flavor, and used chopped walnuts and pecans in place of raisins which I don't care for. Baked muffins at 400 degrees for 5 mins then turned oven down to 375 for 10 mins. They turned out perfectly! Moist with great flavor and not too sweet.

We loved this recipe very much! The first time I made it, it was a bit dry and lacking the classic muffin texture. I remedied that by adding 1.5 tsp vital wheat gluten to the flour and sifted it. I used a combination of Truvia brown sugar and coconut palm sugar but slightly less than 2/3 cup. I used an egg replacer instead of a whole egg. Also, we like our muffins to be a decent size. So while the recipe states 12, I got 5 by filling the muffin liners to almost the top. I stirred in goji berries in 3 muffins and sultanas in 2 muffins. With a pat of butter and a hot cup of coffee it was the perfect breakfast.

I use 1/4 cup of oil and add a little more buttermilk. I also soak my raisins in rum for about an hour and use 3/4 cup of raisins. I only use 1/3 cup of brown sugar. Delicious! My husband asks for them and eats one everyday.

Didn't know what wheat bran was, so I just used All Bran cereal. After reading other reviews, I tried adding a sprinkle of cinnamon, used unsweetened applesauce instead of the oil and used 1/2 molasses and 1/2 brown sugar. I made a double batch, and realized after baking them that I didn't double the molasses and brown sugar, but I liked them the way they came out! They were moist, flavorful and the raisins gave them plenty of sweetness. They don't rise very much so you dont need to worry about them overflowing the pans. Mine were done in 15 min. Easy to make and easy to clean up!

I have made this recipe 25 times, and it is excellent EXACTLY AS WRITTEN. And unlike other recipes, it actually contains an appreciable amount of bran. I have tried changing ingredients and quantities, but always come back to the original. I do find that buttermilk powder works just as well as liquid buttermilk, and a pinch of cloves is a nice addition. The raw batter refrigerates perfectly for days, and frozen baked muffins resuscitate beautifully with about 30 seconds in the microwave. Raw batter frozen in paper muffin liners works too, but hardly seems worth the trouble. Before modifying the recipe or bothering to comment on variations, you should try this recipe exactly as written.

I love it. I modified like this: Butter instead of oil. Pumpkin pie spice measured with the heart in the flour mixture. I don’t love raisins in my bran muffins. They are too sweet for me. One time I made these with one ripe banana mixed into the sugar/egg AFTER I followed the I instructions above. I also made a 3rd time, I added I cup canned pumpkin instead of the banana. I also chopped 2 small apples fine, rinsed in apple cider vinegar, rinsed them again in water and then I lightly sprinkled them with brown sugar just enough to make them taste like apples and kill the browning. This is to taste depending on the type of apple. All of them are delish!

My favourite muffins

I made this after my toddler went to bed, came together so easily! I love bran and this was exactly what I was looking for! I confess, I didn't add raisins or dates...or anything at all I just completely omitted any kind of fruit and after I put them in the oven I was like....did I just fork up? Will they be dry? NO! They were fine! Moist and delicious! 11/10, great recipe!

Delicious and easy to make! No changes to original recipe. :)

Simple and delish :) I did half brown sugar and half honey and flavor was amazing

Easy and healthy

Easy to make. I did add a little molasses.

Excellent! As good as when bakeries still made them (seriously, you can't even find mixes anymore, popularity fell way down for some reason). Anyway, changes i made, used a jumbo pan so I lying made 5, bumped raisins up to 3/4 cup and cut brown sugar to 1/2 cup because... 3 tbs of black strap molasses. Much darker but exterior of top has a bit more tooth, although it is a bit stickier so a little messy. Served piping hot with whipped butter. Made as a treat for an elderly client who is having "issues", they worked. So thanks for the freezing information, next time I will make him a bunch.

Perfect as written! My current variation is blueberries, 1 T lemon Juice and 1 tsp lemon zest. I toss blueberries in flour and it’s just enough to balance the dry to liquid ratio.

I didn’t expect it to taste this good.