What I Do For Love All Bran Cereal Muffins Recipe on Food52 (2024)

This recipe turned out great, but I did make minor modifications: swapped in cardamom for cinnamon, since it goes so well with oranges, and used honey instead of molasses. Like another reviewer, I used All Bran Buds. Rather than pull out another implement and dirty more bowls, I skipped the grinding step and soaked in buttermilk (cut down to 1.5 C). I confess to increasing the salt to 1 tsp.
This made 18 regular sized muffins in my pans.
Delicious.

Annie October 9, 2022

I make these exactly as the recipe reads. They are perfect Everytime. No need to make any adjustments.

myob October 31, 2019

I used All Bran Buds which I had on hand and skipped the food processor. Soaked the Buds in buttermilk, used ground flaxseed instead of wheat germ, and got 17 muffins from this recipe. These bran muffins are delicious -- as are all Drbabs recipes I have tried!

Help! I've been baking for nearly 50 years and cannot believe how dry and dense these were. The flavor is out of this world but we couldn't eat them without a swig of coffee after each bite to wash it down. Did not use Greek yogurt. Did not overmix. Would love to make again if you guys can figure out what went wrong.

T April 21, 2019

Okay, I honestly thought these were made specifically for tonight’s episode of Game of Thrones - with the reunion of Jaime Lannister and Bran Stark.... I think I’ll make them anyways!

The fun of these muffins is the varying of ingredients. This time i swapped dates for raisins; toasted pecans for pumpkins seeds (on top); and a sprinkle of brown sugar on top. Hands down the best recipe for bran muffins on food 52...again.

Just made these w/ a couple of changes/necessary improvises . . . 1/2 Greek yogurt & 1/2 Siggi’s vanilla kefir since it was in the fridge. . . took into consideration your note about that so added @1/2 c hot water. Also substituted Trader Joe’s Superseed & Ancient Grain blend for wheat germ, then added dates to reduce sugar, swapped walnuts for pumpkin seeds. Sometimes you just have to try a recipe but you don’t have all of the exact ingredients - thanks for inspiring me with your recipe and the tips!

In any bran muffin recipe add some maple flavouring and you will love them...have not tried this yet, but sure looks good! The store bought muffins are tasteless...also orange zest is great. I have even used abit of tang crystals if out of zest...try it, you will love it.

I've made these twice now and would buy all bran cereal again JUST for these muffins. I was rushed for time today, so I actually put everything in the food processor, except for raisin/OJ mix (folded these in afterward). Worked really really well. I baked for 17 min at 375. I think the addition of chopped apples and maybe some pecans or walnuts would be great too. Oh, I also used orange extract instead of rind. Thought about soaking raisins in OJ with splash of apple brandy too ... Maybe next time :)

JOEY October 3, 2015

Can't remember who remarked these would come out "light and airy" or some such, but my skepticism was HIGH, especially upon *thwock*ing the heavy batter into each muffin liner. But sure enough, they came out light and airy-- and full of deliciously complex flavor. I am thrilled to have found this-- it's a keeper, FOR SURE!

Double nom nom! Wonderful recipe..thank you. I subbed low fat margarine for the butter; treacle for molasses; orange extract for zest, and it all came together perfectly. Next time I shall add a goodly amount of ginger and up the extract for a stronger taste. UK muffin tins must be smaller that USA ones as I filled almost to the top and made 22. Gorgeous and well risen. Had to freeze as too tempting.. oh I also pushed in a few blueberries and they are a surprise explosion of moistness.

nina November 17, 2014

I have made tons of different recipes for bran muffins and i think these are the Most Delicious, by far…..maybe not the most heart healthy, but they are the most soul healthy:-)
I'm not the best baker and was sure i ruined these when i substituted 1 c. of buttermilk for the yoghurt and then when I assembled the dry and the wet ingredients, decided they were too dry so i just added another cup of buttermilk at the last minute and worked it in…..and i wondered about the wisdom and chemistry of that action…..but they came out perfectly fabulous in spite of that:-) Yay!! and I did do it for love…...

Made these (for the umpteenth time) and only figured out I was 1/3 c. shy of All Bran when it was too late (I do NOT go back out after picking the kids up from school, so that counts as "too late" in my book). Having made a whole grain bread using them before, I substituted that final 1/3 c. with Grape Nuts, which I soaked for the full 10 minutes. The muffins turned out fabulous! I also used 4 Tbs. molasses, no seeds, no raisins and my (picky) eaters are happy as clams with the result. Thanks, DrBabs, for a fabulously adaptable recipe!

A huge hit at my house. (1) Used less brown sugar than called for; (2) soaked both cups in buttermilk; (3) omitted yoghurt; (4) substituted dates for raisins, using same method of soaking in orange juice. Result: chewy, flavorful, not too sweet, good texture. Dutch cocoa adds lovely depth.

Hey drbabs! I made these with honey instead of molasses (which I didn't have at the time) and they came out great! Love 'em! Thanks!

Used buttermilk and soaked 1 cup of All Bran in it (thanks, Bluemoom!) then added the remaining bran a minute before adding to other wet ingredients. I skipped the raisins (bleck!) and the pumpkin seeds (nut-hating children in the house) but went heavy on the molasses and vanilla. The texture is really nice & moist and the Dutch cocoa, though not readily distinguishable, adds a really nice depth of flavor. I'll happily make these again and add some walnuts for when my daughters aren't around. I (somehow?!) got 17 nicely-filled muffins out of this batch, using a #16 levered ice cream scoop.

small suggestion that saves some clean up- use buttermilk instead of the yogurt and soak the all-bran in it for 15 minutes rather than processing it in a food processor. Add your liquid ingredients, mix and then add your dry. Love the cocoa powder- it adds richness!

Congrats on the win! These look wonderful. A great update on the recipe that was a basic for me when I learned to bake many years ago. We added walnuts to that recipe also. Love your changes and additions. Thank you for the inspiration!

I needed to tell you that I made a batch of these muffins and I adore them! I froze most of them and just pop them in the toaster oven to defrost for a quick, delicious, and nourishing breakfast when I'm on the run, or just so totally sick of bran cereal that I can scream. Thank you so much! Fiber is my mantra!! (Yes, I know. Too much information.)

Made a special trip to get Bran cereal. TOTAL yum. Used buttermilk cause I didn't have yogurt. Filled 12 muffin liners. Nice and full, kinda overflowing. Kids will love them, I've been looking for some sweet snack for them to take to school that I can get behind... thankyou!