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Coarse Bran Muffins

Bran Muffins

Just another recipe for bran muffins.... This one is originally from John Phillip Caroll, a contributor to The Baker's Dozen Cookbook. The original recipe yields 12, but I suppose the muffin tins I used were smaller because I got 14.
Course Breakfast
Cuisine American
Keyword Bran Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Cookie Madness


  • 1 cup AP, Bread or white whole wheat flour (140 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups unprocessed wheat bran (100 grams)
  • 1 1/4 cups buttermilk (280 grams)
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 1/4 cup molasses (80 grams)
  • 1/4 cup packed light brown sugar (50 grams)
  • 1/2 cup dried cranberries or raisins


  • Preheat oven to 400 degrees F. Grease or spray 12 muffin cups or line with paper liners.
  • Mix the flour, baking soda, and salt together very thoroughly, then stir in the bran.
  • In a large mixing bowl, whisk together the eggs, oil, molasses and brown sugar until blended, then whisk in the buttermilk
  • Add the bran mixture to the milk mixture and stir until blended, then stir in the dried fruit.
  • Divide batter among the muffin tins filling almost to the top.
  • Bake for 18 minutes (check at 15).
  • Note: You may have some extra batter depending on the capacity of your muffin cups.


I've found that these rise higher if the batter is at room temperature and when the cups are lined with paper liners.