Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Bran Oat Muffins

By , from the Culinate Kitchen collection
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 10 to 12 muffins


I like eating bran muffins as midmorning snacks during the week, so on Sundays I often make a batch. Despite my good intentions to ration them, they’re usually gone by Tuesday noon. Rolled oats give these muffins a lighter texture; dried cranberries are my favorite addition, but feel free to substitute raisins, dried cherries, currants, or other dried fruit. The recipe is adapted from the Best Bran Muffins in The Laurel's Kitchen Bread Book, by Laurel Robertson (with Carol Flinders and Bronwen Godfrey).


1 cup whole-wheat flour
1 tsp. baking soda
½ tsp. salt
¾ cup wheat bran
¾ cup rolled oats
3 Tbsp. canola oil
2 Tbsp. brown sugar
2 Tbsp. molasses
1 egg
cups buttermilk
½ cup dried cranberries


  1. Preheat oven to 375 degrees. Grease or line a muffin tin.
  2. In a medium bowl, sift together the flour, soda, and salt before stirring in the bran and the oats. In another bowl, beat together the oil, sugar, and molasses before adding the egg and buttermilk. Stir the bran mixture into oil mixture, then fold in the dried cranberries.
  3. Place batter in the muffin tin, filling each muffin space about three-quarters full. Bake for 15 minutes, or until a toothpick inserted in a muffin comes out clean. Serve warm, with butter and jam if desired.


If, like me, you have trouble keeping fresh buttermilk on hand, you might try dehydrated buttermilk. I have had good luck using it in this recipe. You can also freeze buttermilk in smaller portions, to thaw out as needed for baking.

This content is from the Culinate Kitchen collection.

There are 3 comments on this item
Add a comment
Average Rating 5
66% recommend this recipe
1. by Margie on Apr 3, 2008 at 12:16 PM PDT
Rating: five

Just made these today. Very good! They are indeed lighter fare than the usual dense muffin you would get in a diner or elsewhere. I would recommend there for everyone, and I can see how children would like these as well. I used dried cherries in mine. I’ve recently discovered this website, like it very much, and am making the rounds baking & cooking from the recipies.

2. by Kim on Apr 3, 2008 at 8:33 PM PDT

I’m glad you like the muffins; we had a batch this week as well -- my daughter made them with dried cranberries and we ate them with butter and jam. Thanks for stopping by, Margie.

3. by mnmvalarie on May 29, 2009 at 7:12 AM PDT

Thanks for the great recipe! Made them this morning for the first time. I ended up using 1/2 c. wheat germ and 1c. oats, as I had no bran left, and they still turned out great. My four little ones (7,5,3,and 1) LOVED them! They never even asked for the butter and jam. =)

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice