From-Scratch Bran Muffins

As an Amazon Associate I earn from qualifying purchases.

These From-Scratch Bran Muffins blend wholesome goodness with Southern charm, featuring wheat bran, whole wheat flour, and a hint of honey. Ideal for an elegant yet nourishing breakfast or snack!

from-scratch bran muffins

There’s something special about baking from scratch, and these bran muffins really hit the spot. With a bit of Southern flair, they combine the hearty goodness of wheat bran with just the right amount of sweet. Every bite is a perfect mix of wholesome texture and light sweetness, making them great for breakfast or an afternoon snack.

Whether you’re having friends over for brunch or just want to jazz up your morning, these muffins will do the trick. They’ve got that rustic, homemade charm that pairs perfectly with a pat of butter or a drizzle of local honey. So, fire up the oven and gather your ingredients—these bran muffins are ready to bring a touch of Southern comfort to your kitchen.

These can be made plain, or you can add in your favorites mix-ins. They can be made only slightly sweet for a dinner bread or muffin-sweet for a breakfast muffin or dessert. So roll up your sleeves and let’s get baking!

What You’ll Need to Make From-Scratch Bran Muffins:

ingredients for from-scratch bran muffins


  • Wheat Bran
  • Vegetable Oil (or melted butter)
  • Self Rising Flour*
  • Buttermilk**
  • Vanilla
  • Egg
  • Brown Sugar
  • Dried Cranberries and Walnuts – but you can use different add ins if you prefer them to the cranberries and walnuts!

*If you don’t have self rising flour, see my FAQ page on how to make your own

**If you want to make your own buttermilk, here is an easy way. For each cup of milk, add 1-2 tablespoons of white vinegar or lemon juice. Stir and allow to sit for five minutes before using.

How to Make From-Scratch Bran Muffins:

wheat bran and buttermilk mixture

Place your wheat bran and buttermilk in a bowl and stir well. It will look kind of like sawdust paste 🙂

add in egg, oil, and brown sugar

Add in egg, oil (or melted butter), brown sugar, and vanilla and stir well once more.

add all the remaining ingredients to the from-scratch bran muffin mix

Add all remaining ingredients, including your choice of mix-ins! Stir until it’s well combined.

spoon muffin mix into muffin tin

Spoon out into 12 muffin cups in a muffin tin.

You can either line them with muffin papers or just spray your muffin tin with cooking spray. I have done both but I usually put these in muffin papers because I like to freeze them and it just makes it a little easier.

add toppings to the top of the batter

Sometimes I like to keep a few of the toppings back and add them on the top of the scooped out batter so that you can see the toppings more aesthetically on the top of the muffins!! It’s a great way to make them look even prettier on a plate 🙂 

cool the muffins

Bake at 375 for 20 minutes, or until lightly browned on the top. Allow to cool for a few minutes in muffin pan and then remove to cool completely on a towel lined counter or platter. Can serve warm, of course!

from-scratch bran muffins

Aren’t they beautiful?!

serve warm with a bit of butter

I love to serve mine warm with butter. Add some honey on there for even more sweet if you want! They are sooo good!! 

from-scratch bran muffins


How to Store From-Scratch Bran Muffins:

I like to freeze my muffins! First, cool them completely. Place the muffins in zipper seal gallon sized bags and freeze. Thaw them by wrapping in paper towel and heating in the microwave until heated through, about 45 seconds or so.

What else can I mix in to my bran muffins?

Get started customizing by adding 1/2 to 1 cup of any of the following or a combination of the following:

  • chopped nuts of your choice (pecans, walnuts, peanuts, etc)
  • Dried Cranberries, raisins, dried blueberries, chopped dried peaches, chopped dried apples, etc
  • finely chopped fresh apple
  • fresh grated carrots
  • Seriously, pretty much anything you’ve got a hankering for!

More Recipes You’ll Love:

Raisin Bran Muffins

Apple Bran Muffins

Banana Oat Muffins

from-scratch bran muffins

From Scratch Bran Muffins


  • 1 +1/2 cups wheat bran*
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup vegetable oil or 1/2 cup butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 cup self rising flour
  • 3/4 brown sugar Dark or light, your preference. Use 1 cup if you prefer them sweeter
  • 1/2 cup dried cranberries
  • 1 cup chopped nuts - I'm using walnuts.


  • In large mixing bowl, stir together bran and buttermilk.
  • Add in egg, oil, brown sugar, and vanilla. Stir well to combine.
  • Add in flour, cranberries, and nuts and any other add ins you want. Stir well until completely moist.
  • Bake at 375 for twenty minutes, or until golden.

Makes 12

    *See post for tips on finding Wheat Bran and other add in options to replace cranberries and walnuts.

      Tried this recipe?Mention @southernplate or tag #southernplate!

      Similar Posts


      1. If I wanted to make cranberry orange bran muffins, what would you recommend I use and what measurements?

      2. Love the muffins, now I have to find my muffin tins, they were waiting patiently to be cleaned up and put away after the tart marathon last Xmas, and they have simply disappeared. The only one I can find is a brand new non stick, and while its ok, it just doesn’t bake like the others, and since there are 4 of two different sizes its kind of odd they aren’t where I can find them. Talk about your scattered brains, mine went on holiday and hasn’t come back.

      3. My husband loves bran muffins, but we love honey in them too. What would be the measurements to add honey to these?

        1. Hey Kristin! This recipe is how I make mine, so I don’t have a honey recipe because I like this one so much 🙂 However, I encourage folks to make my recipes their own by tweaking them to suit their needs and tastes. You might try just adding 1/2 cup of honey as it is written, but I’ve never done it personally so I’d love to hear how your experiments turn out! Please report back 🙂

          1. Thanks so much for responding and the advice on measurements!! I will be making these this week….will definitely let you know how they turn out!!

      4. Oh, Yum! I used to have a recipe similar to this that you could keep covered in the refrigerator for up to six weeks. Was so wonderful to get up and have two baking while I took a shower. A wonderful hot breakfast or treat!!

      5. Christy,
        I am so glad to see this recipe. I love bran muffins, but most I’ve ever eaten have raisings, which I cannot eat and have to pick out! But, the cranberries are not a problem. Can’t wait to make.

      6. I left the South many years ago to marry my Southern California boy but I am still a Southern Belle/Steel Magnolia gal. I have lost my elder relatives and sure miss their stories. I LOVE your stories and wanderings. Take care and stay off horses. I only rode a horse once and got seasick trying to stay on the sweet old thing.

      7. Christy, I made these yesterday, and they turned out perfect! So good!! I found “blueberry infused” cranberries at the store so that’s what I used, and because I love blueberries so much, do you think frozen blueberries would work?
        Thanks!!! Dawn

        1. Absolutely! I would put them in frozen rather than thaw them, and if you find they sink to the bottom a bit, try tossing them with a little flour before adding them to the batter. So glad you like them as much as I do!

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe or Post Rating