Reviews for Classic Bran Muffins
Great Recipe. My husband loves dried fruit, so, I added dried Michigan Cherries. I think it would work with any dried fruit that one might consider acceptable with bran.... It takes the edge off the bran flavor.
Excellent base recipe. I used 2 cups of Mom's Best Raisin Bran (no wheat bran on hand and I wanted to use up the box I of cereal I had); use canola oil at 1/3 cup-same measurement; plus added about 1/4 cup of applesauce. Obviously I omitted the raisins, as the cereal had raisins in it. These muffins were delicious. I think next time I make them I will try a dash of cinnamon.
Absolutely delicious - the texture was amazing; crisp on the outside and very fluffy on the inside. The substitutions I made were simply whole wheat flour instead of all-purpose, and organic cane sugar instead of brown. As for slight adjustments, I'm always generous with baking soda/powder (heaping tsp. of each) and in this case I added a little oat bran to the wheat bran. Overall this muffin was slightly sweet and smelled amazing. It went really well with just butter, but with a slice of cheddar it's heaven! My father looooved these with rhubarb compote.
Okay. So, I read most of the reviews, and I noticed that a lot of the negative ones where complaining about how dry these are. I also noticed that they where tasteless. I thought that... THESE MUFFINS ARE DELICIOUS! They are perfectly moist, although I only put them in for 15 minutes, so maybe don't go for the full 20! Also, I added a whole apple chopped up and that helped with the flavour. The middle was moist and soft, perfect with a bit of butter or jam, while the top was hard and exactly the way I like it. On a scale of 1-5, these muffins are a perfect 10.
Very good! I made some healthy changes: 1 1/4 cups bran and 1/4 cup chia seeds. Plain yogurt instead of buttermilk. Coconut oil and carrot baby food instead of veg oil. 1/3 cup pure maple syrup instead of 2/3 cup brown sugar. 1 cup whole wheat flour instead of AP flour. 1 cup chopped figs instead of 1/2 cup raisins. Healthy and delicious!
I was very pleased with the results of this recipie. Very easy and very tasty. Many other bran muffin recipies I have tried have been quite dry. These were great.
I have never put a review up for anything before but thought I would start now. I loved these bran muffins. I used the advice of using coconut oil instead of vegetable oil. I felt good about decision. I am hoping if I try wheat flour next time instead of white flour it won't change the flavor or texture too much. The flavor was great. I may put a little applesauce in just to get a little more moisture. I am going to add walnuts too next time. I really loved them just the way I made them but I just may try to make them a little healthier...if they are not good...I will go back to the original recipe (still using cocnut oil though). Enjoy!
Delicious! I made these this morning as my toddler 'helped'. They were that quick and easy. I followed the recipe this first time exactly, but plan to start tweaking it a bit - maybe some grated carrots, maybe some oatbran, dried cranberries instead of raisins. Thank you for this fantastic recipe! update 12-8-07: I felt compelled to come back to my review because I STILL consider this my best muffin recie, making it all the time. Some notes: I use powdered buttermilk, and use a mix of wheat and oat bran. Just now now I used two ripe bananas and toasted chopped walnuts and pecans, instead of raisins. I used Splenda brown sugar blend. This might be my new favorite version (=
Best bran muffin recipe out there. Very light and fluffy and not bran-like at all like the heavy, over-moist cereal versions.
They were amazingly light. Having no raisins,I added 1/2 t. cinnamon. They were delightful.
I'm trying to make myself like bran muffins! This one is very moist, good texture and the flavour is good. I substituted cinnamon for raisins. Now if I can just avoid spreading butter on it...
I made these muffins with no changes the first time. I did add some walnuts. They were fantastic . The next batch, I tried the healthier options of applesauce , & less oil. I cut back on the brown sugar also, & used some honey.These did not work so well for me. My husband noticed the difference. They were drier & the texture was off. I am sticking to the original recipe. It is healthy enough!
The muffins are exactly what I was looking for!!! Moist and delicious...didn't change a thing! Glad I made a double batch....going to freeze some!
these were excellent,thanks for the great recipe :)
The first time making these, I replaced the oil with a little less than a half cup of unsweetened applesauce, and used 1T vinegar + 1c milk instead of buttermilk. These were **amazing** and provided that yummy kinda crisp-ish top that is sooo yummy.
I love this recipe. I have made so many different variations by adding different fruits and nuts. My favorite, so far have been apple pecan. Today, I made them with some peaches I needed to use up, a half cup of toasted almonds, and a couple teaspoons of ginger and a little cinnamon. Regardless of the fruit and nut mixture, I always add some spices to them, as I prefer my foods to be full of flavor! I like any combination of cinnamon, cloves, and nutmeg. Additionally, I typically use 1 cup of wheat bran and substitute 1/8 cup with ground flax seed and the remaining 3/8 cup with oat bran. Like many other reviewers, I also substitute unsweetened applesauce in place of the oil. They're perfect to take to work for breakfast and are delicious warmed up with some peanut butter on them. I want to try a peanut butter version of them. I've yet to make them that I didn't love them!
These are amazing! Thanks so much for sharing!
Great, healthy start to the day, I added a Tbsp of ground flax and reduce the oil by the same proportoin. Toss in dried cranberries, diced, dried pineapple to create a deeper flavor! Winner in our household!
nice, easy, and deliciously healthy..
This is a great recipe! I just made a batch for breakfast tomorrow. I tried a little and it tastes wonderful! I did however, substitute non-fat plain yogurt for the buttermilk, and unsweetened applesauce for the oil. Still turned out YUMMY!
My family loves this recipe, and I make it as often as I can. I also tried one commenter's suggestion to replace the oil with apple sauce, and it works out perfectly. For those who are used to the sweet bran muffins from grocery stores or bakeries, you might want to add a bit more sugar. But if you're like my family and tend to cut down on sugar in your recipes, I'd leave this one as is.
I really enjoy these bran muffins for a wholesome muffin that keeps one, um, regular.
moist and fab i will make again
Excellent recipe. Just added some cinnamon and nutmeg, didn't put in raisins, and cut the oil down to 1/4 cup. This is a perfect base recipe that you can experiment with.
Superhealthy version: -substitute applesauce for oil (I used one of the little containers) -did 3/4 C wheat flour, 1/4 c. white (although the ration differs every time) -threw in craisins, chopped walnuts, and apples instead of raisins -substitute 1/4 C. honey + 1/4 C. brown sugar in place of sugar. -added 1 tsp cinnamon, some cloves, and a bit of nutmeg =mmmm.....
Excellent as written, and very flexible to suit your tastes! Second time around I soaked 1 c raisins in boiling water and fresh OJ. Since I added extra liquid, I increased flour to 1 1/2 c and increased soda and BP to 1 1/2 tsp. For the flour, I added oat, wheat, and ground flax to total 1 1/2 c. I added 1/4 c yogurt and 1/4 c canola oil, 1 1/2 tsp vanilla. Taste and texture was great (baked mini muffins for 15 minutes)...bottom line...this is a great recipe and you can do anything with it to use up what you have on hand!
this was great as it is written. though next time i'll experiment with some changes such as using applesauce rather then oil or exchanging wheat flour for all purpose.
Very tasty and moist muffins! I used whole grain flour instead of a regular flour but it turned out very well. My husband keeps asking me to bake these muffins every week.
Excellent! Wanted a recipe this good for almost 15 years now. I use applesauce instead of oil and wheat flour instead of white. Just as great. THANK YOU FOR THE GREAT RECIPE!
These were great, but used the suggestions that others posted. Didn't have the buttermilk, so added a bit of lemon juice to skim; used all whole wheat flour in place of regular; used all applesauce in place of oil; and added some blueberries with the raisins. These were amazing!
Loved this recipe! Thanks!
Pretty good basic bran muffin recipe. I added a crumble on top and mixed dried fruit. Next time I will try adding some oats.
These muffins were great! I subbed applesauce for oil and used 1 tbsp lemon juice + milk because I didn't have buttermilk. I also added a sprinkle of baking spices (combo of cinnamon, nutmeg, cloves) because I thought it would complement the applesauce well. It turned out to be amazing and I will be making these in bigger and more frequent batches!
Awesome. I added 1/4 tsp. cinnamon and they were excellent. A keeper.
This recipe must be foolproof! I was going out of town for the weekend and had company following me home. Not wanting to make the 6 week bran muffins because of the volume I settled on this. I also made the following changes based on what I had on hand. Used oat bran flakes instead of the wheat bran, used lite orange mango applesauce instead of the oil, used 2 eggbeaters instead of 1 egg, used 1/4 cup chopped walnuts instead of the raisens and added 1/2t. oc cinnamon. I made the batter on Thurs. morning and cooked muffins Mon. and Wed mornings. They were so moist and flavorful. I cooked them until a toothpick came out clean which was about 25 minutes. I just read the recipe and realized I cooked them at 350 and not 375. This will be my standard bran muffin recipe from here on out.
A of people commented on how good these muffins were when I brought them to a mom's morning get together. A must have in any recipe book!
this is my Favorite bran muffin recipe!! have been making them for several years, and plan to continue! i like that they dont have any unusual ingredients, i usually have everything on hand. thanks for a great recipe!
This is a wonderful, easy recipe! The muffins come out moist and delicious, especially with the addition of 1/2 tsp cinnamon. I'll definitely make these again!
These are my favorite muffins. I bake'em in the evening, ready in the morning. They last soft for many days, although we eat'em quickly!
These were amazingly yummy! I didn't have buttermilk so I used 1 tbsp of lemon juice & added regular milk to that (to equal 1 cup). I let that sit for 2 min & viola, instant buttermilk! Tasted perfect!! I also added 1 cup of raisins instead of 1/2 cup!
I substituted applesauce for the oil and used fresh raspberries instead of raisins. These were delicious. I've had one for breakfast every day this week. Although the recipe claims to make 12 muffins, they must be _really_ small b/c I got only 6 medium sized ones.
Great muffin. I made them as is.
This is a good basic bran muffin. The recipe as it is is good, not too sweet but very nice and hearty. This makes it stick with you and prevent hunger from coming up better than some other recipes. Some of the changes that I will make are (at another reviewer's suggestion) swap 1/3 C. brown sug for 1/3 C. molasses, I use whole wheat flour in place of all purpose and craisins are great as well as raisins. I want to try adding some ground flax seed for some extra protein.
Love, love, love them.
I substituted mashed banana for the oil, used about half as much sugar and dried cranberries instead of raisins. After I made the batter I realized my muffin pans were already packed (ah the joys of getting ready for a move) so I used an oversized loaf pan instead and added about 10 minutes to the baking time - turned out great!
Wonderful! Made these for my husband and kids and everyone loved them. The second time I made them I used applesauce in place of the vegetable oil. ;)
If I could give this ten stars, I would! First time I made these, there were NO leftovers and this recipe makes 12 muffins!!! My kids (ages 1, 4, and 7)LOVED them. I only used half the sugar, as some others have suggested, and used applesauce instead of the oil and they were still delicious...at least that's what I heard...I never had a chance to even try one! I'm making them for desert tonight...maybe I'll get to finally try one! :) Thanks for sharing this great recipe!
Add 1/4 tsp cinnamon
These are a very good classic bran muffin. I added a tablespoon of molasses, increased the vanilla to 1 tsp. and used brown sugar Splenda. I would have substituted some of the oil with applesauce but didn't have any so I cut back the oil to 1/4 cup which didn't affect the flavor or texture at all. I like the addition of buttermilk which adds tenderness to muffins.Yoghurt doesn’t really do that. I did find them a bit too sweet. Next time I’ll cut back on the Splenda to half a cup.
Used other readers ideas. Whole wheat for All Purpose flour, milk and 1/2 tsp lemon juice for buttermilk, applesauce for oil. Could not be better. Time, 22 min for 6 large muffins.
These are the best bran muffins I have ever eaten. I followed the recipe with 2 minor changes. I used a wheat bran cereal like "All Bran" and used regular whole milk with real lemon juice added. Thank you so much. I have finally found a bran muffin recipe that's a keeper!
Very good recipe, but I as many others have done, modified a good deal. I used lowfat vanilla yogurt instead of the buttermilk, applesauce instead of the oil, and whole-wheat flour instead of reg flour. I did put in too much vanilla extract, but my fault. That combined w vanilla yogurt was a bit too much. I also just used OO spray and no cups, worked just fine. In my first batch, I sliced a banana and put one slice in middle of each muffin before baking. Great little surprise and kick for the muffin. Second batch is w carrot and zuchinni, we shall see how that turns out. Watch the cooking time and temp, both or one could be raised a bit--at least for me. Enjoy!
Fantastic muffin recipe!!! Followed the recipe and they turned out wonderful! I wanted to make the recipe like it is so I would have something to compare too if I decide to make any substitutions. Update: Made this recipe with oat bran today and it was delicious too! The oat bran soaks up the buttermilk more quickly than the wheat bran so you do have to let it sit long if at all. Some cinnamon would be good with the oat bran although I didn't use any.
I made these with applesauce instead of oil ,and next time I will stick with the oil. Gave them five stars as I believe if I had followed this recipe they would have been perfect and delicious!Were a little too dense and heavy this way.
This recipe is awesome! Very moist, very flavorful. I didn't have buttermilk on hand (never really do), but just did the old substitution trick of 4 tsp. lemon juice plus enough milk to make 1 cup and let it sit for about 10 minutes before adding to mix. Also left out the raisins, as a personal taste preference, and was just as tasty! Love this recipe! Freezes well, and I'm taking to friends tomorrow.
followed recipe exactly. very moist and tasty! like most great tasting things, you could probably decrease the sugar by 1/2 cup and it'd still be good. thanks so much for the recipe!
A wonderful recipe that's very adaptable. I made a batch today using chopped, dried apricots in place of raisins and they're very tasty. I've tried the suggestion to substitute applesauce for the oil. The muffins were good but it was difficult to peel the paper muffin cups off of them. I may try a mix of oil and applesauce next time. This recipe is quick, easy and best of all, delicious!
These are fabulous. I tried the substitution of Greek yogurt (1 cup) for buttermilk and I cut the brown sugar in half. Wonderful, moist, and tasty. I will definitely try subbing applesauce next.
These were great! I kept the fat because fat isn't the enemy! I used coconut oil though and maple syrup for the sugar. So yummy! My children loved them.
I was unable to find wheat bran, so I used all bran breakfast cereal and followed the recommended amounts and instructions in the recipe. Like many other writers suggested, I used 1/2 cup pumpkin, rather than oil with perfect results. This is the best bran muffin recipe that I have found. They freeze well and provide a perfect grab and go breakfast.
fantastic recipe! i use 1 1/2 cups kellog's raisin bran (did not add the 1/2 cup raisins as a result). also used 1/2 cup brown sugar and 1/4 cup oil. sprayed the muffin pan w/ pam cooking spay. the muffins are deicious!!
This is the best bran muffin recipe!! It is an old fashioned raisin bran muffin. Not at all like the cakey variety so common today. If you don't have buttermilk, just use 1 cup of milk & add 1 Tbsp. of white vinegar to it. Just as good!!
Fun and easy to make. I added a variety of chopped nuts. Before cooking I sprinkled chopped nuts, Honey Bunches of Oats Almond Honey cereal dregs, and dried apples on top. They are yummy but I am getting used to the bran flavor, having never eaten bran-anything.
I have made these muffins 3 times now. They make a dozen regular muffins perfectly. Haven't added raisins but done blueberries, or cranberries, or chocolate chips and came out amazing!!!! 20 mins definently I find is required for baking and we have a newer oven. Thanks for a great reciepe!
These are delicious! I followed the recipe almost exactly. I used powdered buttermilk instead of the regular kind. I added cinnamon, flax seeds, and blueberries(omitting the raisins). Simply delicious. Oh yeah, and I had run out of oil, so I used apple sauce. Wow, maybe I changed a lot more than I thought.
Conversation before I made these muffins: Wife: Ugh, bran muffins are disgusting. Me: That's just because you've never had them made right! Wife: Bryan, your mom's bran muffins are gross. Me: Oh. Conversation after I made these muffins: Me: Pretty god, right? Wife: (screaming/shouting) Mmmm! These are so good!! Needless to say we really liked these muffins. I followed the recipe except for a few changes: -Add 1/2 tsp cinnamon to flour mixture -Use 2 egg whites instead of 1 egg -Used 1 TBSP lemon juice + remaining cup worth of whole milk instead of buttermilk -No raisins (just made them plain) I highly recommend this recipe, and apparently it is a lot better than my mom's recipe :)
brilliant! with all the fiber!
Excellent. Made slight change though: Added - Cinnamon (instead of vanilla) to taste, mixed equal parts of Brown and White sugar to bring to 2/3's cup level, added Olive oil (a few Tbsp's) to Canola oil (instead of Vegetable) to bring it to 1/3 cup level and Apple pieces...
These muffins are delicious. I couldn't find wheat bran at the store so I used All bran cereal. I ended up blending it in a blender. The end result was delicious. I also used half oil half applesauce (1/6 cup each) instead of the full portion of oil. All in all they turned out great!
Replaced the oil with 1 mashed banana - awesome!
These are great muffins. To substitute for buttermilk, I used 1 teaspoon vinegar per 1 cup of milk.
I'm not a fan of bran muffins finding them dry and not flavorful. These have changed my mind. I made a batch last night and this morning to take to a brunch today and they are just great. I used applesauce instead of oil, 1/2 all purpose flour and 1/2 whole wheat flour,lemon juice in skim milk in place of buttermilk and threw in frozen blueberries. My three year old has been back for seconds this morning and anything even remotely healthy I can get my clan to eat gets five stars.
Put a banana, coconut, dates and walnuts in it. Yummy. If you have leftover buttermilk-freeze it!
Made exactly according to the recipe and they came out great. Thanks for sharing!
These bran muffins are wonderful! I added walnuts to the recipe, wow, they are very tasty... Low in caleries, high in flavor. I would recommend this recipe.
These turn out great -- light and fluffy for bran muffins, but still with the signature "braniness." The quantities are right on, too. I double the recipe, use chopped dates instead of raisins, and freeze the muffins when cooled. These make a tasty, quick breakfast in the morning -- just grab one and go.
AMAZING!!! I've made practically every variation possible (fruit, chocolate, etc) a million times. I always half the sugar and use the full amount of oil but I'm thinking of trying applesauce instead!! Thank's for the great recipe! I'd definitely reccommend it...I think it would taste GREAT with a butter base then you wouldn't need to butter them when you eat it (I don't think the oil gives these amazing muffins justice)
Great! My husband thinks these are cookies! LOL!
I added Blueberries and the were wonderful.
Excellent! A great basic recipe you can easily add your favorite bran muffin ingredients to. Raisins, nuts, dried fruit - they're all good. It's a nice small batch too. I make them once a week for workday breakfasts. I never tire of them.
I usually add orange zest and a bit of cinnamon for extra flavours. Also, I substitute all purpose flour with whole wheat flour. Still taste great, but even healthier. Sometimes, I substitute half of the vegetable oil with unsweetened apple sauce.
Very easy, delicious muffin. Made it according to the recipe and they came out perfectly.
They were good! I am going to try what PNH2B said to change out a few of the ingredients to make it really healthy
Excellent. These muffins freeze well too.
Can't keep these in the house- ran out and my family was begging for more! So moist you don't need spread or butter. Great texture and taste!
Love this recipe. I make these regularly and tweek it to keep it interesting. We add cinnamon chips and the kids love them.
I added mango and coconut too!
Made it just as it is written and it was delicious!!
A little bland. Needed an extra umph.
Awesome, used applesauce instead of oil (i did add 1 tabelspoon of oil) used 1 shredded carrot, very moist and healthy
These were quite good. I did however dip the bottoms in liquid honey and let them cool upside down. It makes them sweet and crunchy. Delicious
These are really good. I just made a couple of changes though. I cut out the oil and added 1/3 c of unsweetened applesauce, 1/2 c packed light brown sugar and cut the salt down to 1/4 tsp. They are light, fluffy and not overly sweet. I also doubled the recipe and actually got 24 med muffins and 24 med muffin tops
Consistently good easy recipe. The kids love them and their so moist I can easily add protein powder and not impact the taste and texture.
Yum! Just finished making these and they are fantastic! I subbed out the oil for blueberry applesauce and the raisins for blueberries :)
I thought the bran muffins were delicious. I did add shredded carrots which made these muffins even better.
I pretty much followed the recipe, except I used a little less sugar and no rasins. For my 2nd batch I added a little, fresh crushed pineapple, a little, chopped pecans and a tiny bit of coconut. They were the best my husband and I have ever had.
Pretty good... best when they were fresh.
Really delicious and easy!