Bran Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Bran Muffins

Bran Muffins


  • 2½ cups cooking bran
  • 1½ cup sour milk
  • 1 egg, room temperature
  • ¼ cup melted butter or shortening
  • 2/3 cup Crosby’s Fancy Molasses
  • 1 cup sifted flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup raisins or chopped dates


  1. Preheat oven to 400°F & line muffin tins with muffin cups or grease them well.
  2. Soak bran in milk, and then add beaten egg, melted butter/shortening and molasses.
  3. Combine sifted dry ingredients with raisins or dates.
  4. Pour wet ingredients into dry and stir only until flour is moistened.
  5. Spoon mixture into prepared muffin pans.
  6. Bake at 400°F for about 20 minutes. Serve hot.

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21 thoughts on “Bran Muffins

  1. arlee says:

    WORST bran muffin recipe EVER. Way too much bran, way too much molasses, they didn’t fluff rise, look disgusting, and gave everyone the runs!!!!!!!!!!!!!!!! even the DogFaced Girl and the squirrels turned up their noses. And i usually swear by Crosby’s!!!

    1. Hi Arlee, This is an old Crosby’s recipe, been around for eons. We have several other bran muffin recipes on the site that are more contemporary (light textured, higher rise). Here is my favourite recipe (I usually make a half batch):

    2. Chelsea says:

      Ur missing sugar ass an ingrediant

      1. Hi Chelsea, The molasses is the only sweetener needed in this recipe. So these muffins are refined sugar-free — which is always nice!

  2. steph says:

    lost my old cookbook, found this recipe which is how I remember making beautiful dark bran muffins, soaking the bran. Not sweet with sugar, molasses instead. The taste of childhood, made them this way all my life. But definitely not a ‘modern’ bran muffin as Arlee was hoping for.
    Thank you Crosby’s

    1. Hi Steph! So glad that you enjoyed the recipe and that it brought back fond childhood memories!

  3. Rachelle Leduc says:

    Would be nice to have nutritional info with recipes,
    This would help those of use watching various nutritional intakes ie sugars

    1. Lynn Purdy says:

      Rachelle, roughly there are 213 cals/muffin. 7g of Fat, 29g of Carbs and 2.5g of Protein per muffin. I hope this helps.

  4. Anne says:

    This is my absolute favorite bran muffin recipe by far. The molasses is the perfect sweetener for me and I add dates when looking for additional sweetness. I also substitute almond or some other nut milk instead of sour milk and the muffins are always delicious. My husband loves them too !

    1. Hi Anne, Thanks for your suggestions. Bran muffins are my favourite too.

  5. Tami Z says:

    Yum! I am so glad I found these today! I live 25 minutes from anywhere but I had the ingredients for these (less the sour milk which I made with 1 1/2 tablespoons of lemon juice in regular milk for 5 minutes)

    I add chocolate chips to half the batch for husband, and dates to my half batch. I put toasted almonds on top and these were just YUM! Old fashioned muffins with LOTS of bran and no refined sugar. <3

    Thanks you!

    1. Bridget Oland says:

      Dear Tami, I love your suggestion to add dates and chocolate chips, and the almonds on top. All great ways to update an old fashioned recipe.

  6. Rachel says:

    can someone tell me what a cooking bran is?

    1. Bridget Oland says:

      Hi Rachel, Cooking bran is natural bran that has been sifted out of white flour. It looks a lot like wheat germ, only darker. Cooking bran is also called baker’s bran. I’ll update the recipe with this extra info since I’m sure you’re not the only one who has wondered.

      1. Beverley Long says:

        Can you substitute All Bran or Bran Buds in place of the cooking bran? And with blueberries?

        1. Bridget Oland says:

          Hi Beverley, If you want to use All Bran or Bran Buds in your muffins it’s best to search out a recipe that calls for them specifically. Natural bran is very light, almost feathery. Using All Bran would make these muffins very heavy.

  7. sandra philpott says:

    I took this recipe a step further by using whole wheat flour, demerara brown sugar, extra virgin olive oil instead of butter but allowed myself 2/3 cup of raisins. The results were a delicious hopefully more healthful bran muffin that was light rose beautifully and was sooo moist .

    1. Bridget Oland says:

      Hi Sandra, Thank you for all of the modification ideas. I bet your version is better than the original :)

    2. sandra philpott says:

      replying myself, I mixed recipe replies, I did not use any brown sugar in this recipe and today I used blueberries instead of raisins. This time I could have used a touch more sweetness. I want to use blueberries so is there an oil that has a sweet flavor but is fabulously healthy.

  8. I just made these muffins and they turned out lovely! I usually make the 6 week bran muffin recipe but didn’t have all the ingredients on hand. So I decided to try these. I love them! I use your recipes all the time. The sticky toffee pudding is a great family favourite. What I have always appreciated about your recipes is that they are timeless. Thank you for sharing them with us.

    1. Bridget Oland says:

      Hi Maureen, I’m so pleased you enjoy our recipes. Thanks for the compliment!

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