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This Bran Muffin Recipe with Molasses and Raisins makes tender and flavorful bran muffins. This recipe will convert any bran muffin hatter into an aficionado!
This recipe costs about $7.85 to make twelve muffins. That’s just $0.65 per muffin.
Muffins are great for breakfast on the go or an afterschool snack. Some of my favorite muffin recipes to make include these Carrot Muffins, Apple Muffins, and Banana Cinnamon Muffins.
Table of Contents
Bran Muffins
Muffins were the first things I learned to make growing up. I was about 9-years-old, and I remember many Saturday mornings making muffins with my dad from the Krusteazmixes we’d get from SAM’s club. In addition, we’d get their blueberry muffin mix and bran muffin mixes.
The muffins were SO good because they would bake up so light and scrumptious. I’ve been trying to recreate those bran muffins for a while now {minus the box mix} and after a few tries, I’ve got it!
This recipe makes the best, most moist & delicious muffins. This recipe is SO good that I’ve made it twice within the past week.
Caution, though…don’t eat too many bran muffins in one sitting if you know what I mean…😉
These muffins have lots of fiber and flavor. They are soft, moist, and nutritious! Bran Muffins make a wholesome breakfast on the go or a healthy afternoon snack.
Top them with my whipped butter, strawberry jam, peanut butter, almond butter, or jam. My recipe for Bran Muffins is easy to follow and one to keep on hand to make again and again.
INGREDIENTS AND ESTIMATED COST
Per Serving Cost: $0.65
Recipe Cost: $7.85
- 1 cup raisins – $1.18
- 2 teaspoons water – $0.00
- 2 ¼ cups All-Bran Original cereal – $0.59
- 1 ¼ cup cake flour – $0.51
- ½ cup whole wheat pastry flour – $0.35
- 2 teaspoons baking soda – $0.02
- ½ teaspoon salt – $0.01
- 1 large egg – $0.10
- 1 large egg yolk – $0.05
- ⅔ cup light brown sugar – $0.30
- 3 Tablespoons molasses – $0.42
- 1 teaspoon pure vanilla extract – $0.68
- 6 Tablespoons unsalted butter – $0.54
- 2 cups plain Greek yogurt – $2.32
- ½ cup walnuts – $0.78
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
HOW TO MAKE BRAN MUFFINS
- Preheat the oven to 400 degrees F and line a muffin tin with paper liners.
- Next, place the raisins and water in a small microwave-safe bowl and cover it with plastic wrap. Be sure to cut 3 steam vents in the plastic before you microwave it on high for 30 seconds.
- Keep the raisins covered for about 3-5 minutes.
- Place half of the bran cereal in a food processor and process for about 10 5-second pulses until it is ground into a flour.
- Using a large mixing bowl, whisk together the cake flour, whole wheat pastry flour, baking soda, and salt. Set the bowl aside.
- Next, whisk together the egg and yolk in a medium bowl for about 30 seconds. Then whisk in the sugar, molasses, and vanilla until the mixture is combined.
- Whisk in the melted butter, followed by the yogurt. Then whisk in the processed All-Bran cereal and unprocessed bran cereal. Let the mixture sit for about fifteen minutes until the cereal is moistened.
- Add the wet ingredients into the dry ingredients and whisk together until combined. Fold in the raisins and walnuts.
- Scoop the batter into the muffin tins using a ⅓ cup measuring cup. Bake about 16-20 minutes.
- Finally, place the muffin tin on a wire rack to cool for five minutes. Then remove the muffins from the tin and palace them on the wire rack to cook for an additional fifteen minutes before serving.
***For complete recipe instructions, see the recipe card below.
RECIPE VARIATIONS
- Instead of Greek yogurt, you can use whole milk plain or vanilla yogurt, or even sour cream in a pinch.
- If I don’t have raisins on hand, then I use dried cherries or dried cranberries.
- During the fall I like to add dried minced apples instead of raisins to the muffin batter. I also like adding toasted and chopped pecans, too.
STORAGE AND WARMING TIPS
SERVE: These muffins are best served warm.
STORE: You should store the muffins in an airtight container or resealable bag on the counter for about 4-5 days. The flavor will change if you put them in the fridge.
FREEZE: Once the Bran Muffin Recipe with Molasseshas reached room temperature, you can put them in a tightly sealed bag and freeze for up to 3.
THAW: Defrost at room temperature for 2-3 hours.
REHEAT: You can warm the muffins in the microwave at 50% power at 10-second intervals.
COOK’S TOOLS
- Muffin tin
- Measuring cups & spoons
- Mixing bowls
- Wire rack
- Whisk
- Microwave-safe bowl
RECIPE FAQ’S
Are bran muffins healthy?
Absolutely! The muffins are full of vitamins, minerals, and nutrients. They are delicious and healthy!
Why are my bran muffins dry?
The most likely culprit is the flour. If too much flour is added, it can result in dry and dense muffins. Measure twice and pour once!
How can I make my muffins lighter and fluffy?
One tip is to use eggs, butter, and milk at room temperature. This will help create a smooth mixture that will trap the air in the batter that will then expand in the hot oven. When the expansion happens, it results in light and fluffy muffins.
More Breakfast Recipes
- Loaded Tater Tot Breakfast
- Air Fryer French Toast Sticks
- Zucchini Quiche with Basil
- Eggs Benedict
- Cinnamon Crumb Cake
- Sticky Buns with Bacon and Caramel Glaze
- Cinnamon Roll Cupcakes
- Freezer Breakfast Burritos
- Vanilla Dutch Baby Pancakes
- Buttermilk Pancakes
5 from 12 votes
Bran Muffins
Recipe Cost $ $7.85
Serving Cost $ $0.65
Prep Time 25 minutes minutes
Cook Time 20 minutes minutes
Total Time 1 hour hour 5 minutes minutes
12 people
ThisBran Muffin Recipe with Molasses and Raisinsmakes tender and flavorful bran muffins. This recipe will convert any bran muffin hatter into an aficionado!
Equipment
muffintin
Measuring cups & spoons
mixing bowls
wire rack
whisk
Microwave safe-bowl
Ingredients
- 1 cup raisins
- 2 teaspoons water
- 2 ¼ cups All-Bran Original cereal
- 1 ¼ cup cake flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- ⅔ cup packed light brown sugar
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 6 Tablespoons unsalted butter melted and cooled
- 2 cups plain Greek yogurt at room temperature
- ½ cup toasted and chopped walnuts
Instructions
PREP OVEN AND MUFFIN TIN:
Move the oven rack to the middle position and preheat the oven to 400° F.
Line a standard muffin tin with paper liners or spray the tin with nonstick cooking spray.
MAKE MUFFIN BATTER:
Next, place the raisins and water in a small microwave-safe bowl and cover it with plastic wrap. Cut 3 steam vents in the plastic. Microwave on high for 30 seconds. Keep the raisins covered until plump and softened for about 3-5 minutes.
Then, place half of the bran cereal in a food processor and process until ground into a flour, about 10 5-second pulses; set aside.
In a large mixing bowl whisk together the cake flour, whole wheat pastry flours, baking soda, and salt; set aside.
Whisk together the egg and yolk until lightened in color in a medium bowl, about 30 seconds.
Whisk in the sugar, molasses, and vanilla until the mixture is thick and combined.
Then, whisk in the melted and cooled butter until combined, followed by the yogurt.
Next, whisk in the processed All-Bran cereal and unprocessed bran cereal, and let the mixture sit until the cereal is moistened, about 15 minutes.
Whisk the wet ingredients into the dry ingredients until combined being careful to not over-mix. Fold in the raisins and walnuts.
FILL MUFFIN TIN AND BAKE:
Use a ⅓-cup measuring cup or ice cream scoop to scoop the batter evenly month the muffin cups. Keep the batter domed—do not level it off.
Bake until a toothpick inserted into the center of the muffins comes out with just a few moist crumbs, about 16-20 minutes, rotating the pan halfway through baking.
COOL AND SERVE:
Place the muffin tin on a wire rack for 5 minutes, and then remove the muffins from the tin and place them on the wire rack to cook an additional 15 minutes before serving.
Serve warm or room temperature with butter (optional).
Notes
SERVE: These muffins are best served warm.
STORE: You should store the muffins in an airtight container or resealable bag on the counter for about 4-5 days. The flavor will change if you put them in the fridge.
FREEZE: Once the Bran Muffin Recipe with Molasseshas reached room temperature you can put them in a tightly sealed bag and freeze for up to 3.
THAW: Defrost at room temperature for 2-3 hours.
REHEAT: You can warm the muffins in the microwave at 50% power at 10-second intervals.
Nutrition
Serving: 1muffin | Calories: 304kcal | Carbohydrates: 48g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 338mg | Potassium: 413mg | Fiber: 5g | Sugar: 18g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 3.3mg
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