Wheat Bran Muffins


Start your day with a healthy dose of fiber and protein from this homemade bran muffin recipe. Once you've mastered the classic Wheat Bran Muffins, try our variations that incorporate dates, carrots, nuts, and/or chocolate.

Wheat Bran Muffins
Photo: Andy Lyons
Prep Time:
25 mins
Bake Time:
15 mins
Cool Time:
5 mins
Total Time:
45 mins
12 muffins


  • Nonstick cooking spray

  • ½ cup boiling water

  • ¼ cup butter, cut up

  • 1 ½ cup unprocessed wheat bran

  • 2 cup all-purpose flour

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 egg, lightly beaten

  • 1 cup buttermilk

  • ¾ cup packed light brown sugar

  • 2 teaspoon vanilla

  • Add-In(s) (optional)

  • Chocolate-Hazelnut and Cherry Topping (optional)


  1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray. Set pan aside.

  2. In a small bowl combine the boiling water and butter, stirring until butter is melted. Stir in 1/2 cup of the wheat bran until moistened.

  3. In a medium bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a large bowl combine egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and the flour mixture into egg mixture just until moistened.

  4. If desired, fold Add-In(s) into batter. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake for 15 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Chocolate-Hazelnut and Cherry Topping.


Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons chopped pitted dates and 2 tablespoons finely chopped, peeled apple.Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup finely shredded carrot and 1/4 cup golden raisins.Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. If desired, sprinkle batter in muffin cups with additional chopped nuts, pressing lightly to adhere.

Chocolate-Hazelnut and Cherry Topping:

To serve, spread each warm muffin with 1 tablespoon chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 teaspoon snipped dried cherries.

To Make Ahead:

Prepare as directed through Step 3. Divide batter among three 1-quart freezer bags or 1-cup airtight containers. Seal and freeze for up to 1 month. To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in Step 4.

Nutrition Facts (per serving)

196 Calories
5g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 196
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 349mg 15%
Total Carbohydrate 35g 13%
Total Sugars 15g
Protein 5g
Vitamin C 0.2mg 1%
Calcium 93mg 7%
Iron 2mg 11%
Potassium 165mg 4%
Folate, total 47.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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