The Best Bran Muffins You Will Ever Make

I know–how boring am I!? Blogging about bran muffins? Alright, here’s the thing: I like bran muffins. And when I started this little personal blog a while back, I decided to think of it as a scrapbook–an online scrapbook–of all my favorite things, recipes, thoughts, memories, rants–you know. So, I had to post these muffins, because in 3 years, in 30 years, I want to remember this recipe. They’re that good. If you like bran muffins, get ready to swoon! And for those of you who don’t vacuum seal food, I highly recommend you do so, I really like these foodsaver sealers from Vacuum Sealer Research, I haven’t tried other brands but the foodsaver vacuum sealers have the best design.

Best Bran Muffins

Recipe by Sarah Jio, (adapted from the pineapple bran muffin recipe from the March 2010 issue of Everyday Food magazine)


1 cup wheat bran
3/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon of cinnamon (or more, if you like it)
1/4 teaspoon nutmeg
1 egg
1 stick of butter, melted
3 heaping tablespoons low-fat sour cream
1 can of pears or peaches, drained and chopped (I’m partial to organic)
1/4 cup brown sugar
1/2 cup molasses


Preheat oven to 350 degrees. Prep muffin tin with liners or spray with cooking spray. Mix dry ingredients together, including brown sugar. Mix wet ingredients together (whisk is best), including the fruit. Add wet to dry and mix with a spatula until just combined. Divide among 12 muffin cups and bake for about 20-25 minutes.


  • February 16, 2010

    Those look like the kind I buy at my favorite bakery! I’ve never successfully made a bran muffin so I am excited for this recipe. I am also amazed at how well you photograph food.

  • February 16, 2010

    I have actually never made bran muffins. I’m not really a muffin type in general!

  • February 17, 2010

    I love love love bran muffins too, and I will totally be making them too!

  • February 17, 2010

    I don’t make muffins enough. I can’t wait to try this recipe! Thanks for stopping by our blog. Let me know if you link to my oats-thanks:)

  • February 18, 2010

    Hello Sarah, thanks for sharing the recipe. Most of us are under the impression that healthy food tastes bland and uninteresting but this muffin does look yummy. Will give this a try as soon as possible!

  • February 19, 2010

    Found your site doing a random search and was happy to find this muffin recipe. Can’t wait to try it!

  • February 27, 2010

    I love a good bran muffin and am always trying different recipes. I did try the recipe from the everyday food magazine and followed it to the T. It is a very nice muffin. When I saw yours it caught my eye. I just tried it. I did have to make a couple of changes again because of what I had on hand. I added the raisins and used honey instead of the molasses. I used a can of pears only because that’s what i had in the cabinet. The muffin really came out great. I made them in the jumbo size. I have to say this is my favorite muffin so far and my husband thinks so too. Thanks for the tip!

  • March 9, 2010

    Bran muffins are a fave of mine too. I’m definitely going to try them.

  • April 9, 2010

    I can’t eat butter so I was wondering what you think the best sub. would be ?

  • April 21, 2010


    I know–how boring am I!? Blogging about bran muffins? Alright, here’s the thing: I like bran muffins…..

  • May 19, 2010

    Я хотел бы с Вами поговорить….

    So, I had to post these muffins, […….

  • September 23, 2011

    Love, Love, Love bran muffins and was doing research to try and duplicate a favorite of mine. I will definitely try this recipe but will make a few changes like adding flax meal and some chopped nuts on top, I like a mix of walnuts, almonds and pistachios. Thanks for the recipe.

  • February 1, 2012

    Um, what do you mean by “wheat bran”? Something sold in a bag that way? Or, can I use a bran cereal? Looks really good. I’d like a new use for my Trader Joe’s bran flake cereal . . .


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