Kellogg's Bran Muffins
Moist, old-fashioned Kellogg's bran muffins made with All-Bran cereal for a hearty, wholesome breakfast that comes together in one bowl.
The Bran Muffin Recipe That Started It All
There is a reason the Kellogg's bran muffin recipe printed on the side of the All-Bran box has been torn out, taped into recipe binders, and passed down through generations of home bakers. It is simple, it is reliable, and it produces a muffin that is genuinely moist, lightly spiced, and satisfying without tasting like a health food obligation. If you grew up watching a parent or grandparent make these, or if you have just discovered an old, dog-eared version of this vintage carrot bran muffin recipe's cousin tucked into a cookbook, you are in for a nostalgic treat.
This version stays true to the classic all bran cereal recipes formula while making sure every step is foolproof, even if this is your first time baking with bran cereal at all.
Before we get cooking, the right tools and a good quality cereal really do make a difference here. Since All-Bran cereal is the backbone of the entire recipe, using the real thing instead of a generic bran flakes muffin recipe substitute gives you that dense, moist crumb these muffins are known for. A sturdy muffin tin and a reliable set of measuring cups will also make the process smoother from the very first batch.
Why All-Bran Cereal Is the Secret
Most bran muffins recipes easy enough for a weekday morning rely on one clever trick, and it is soaking the cereal in milk before anything else happens. All-Bran cereal is drier and more fibrous than bran flakes, so it needs those few minutes to soften and release its flavor into the batter. Skip this step and you will end up with muffins that are gritty instead of tender.
This is also what separates an authentic Kelloggs bran muffins recipe from a generic quaker bran muffin recipe using flakes alone. The concentrated bran gives these muffins their signature deep, slightly nutty flavor and their moist, almost pudding like crumb.
Chef's Tip: Do not rush the soaking step. Five minutes seems small, but it is the difference between a muffin that is merely good and one that tastes like the classic Allrecipes bran muffin recipe everyone remembers fondly.
Simple Swaps and Add-Ins
One of the best things about this style of all bran recipes is how forgiving it is. A few ideas if you want to make it your own:
- Swap the raisins for chopped dates, dried cranberries, or a handful of walnuts
- Add a tablespoon of orange zest for a bright, citrusy lift
- Stir in a spoonful of molasses along with the brown sugar for a deeper, old fashioned flavor
- Turn it into a vintage carrot bran muffin recipe by folding in half a cup of finely grated carrot
Whichever direction you take it, the base ratio of bran, milk, flour, and egg stays the same, so you really cannot go wrong.
Ready to make it? Here is the full step-by-step recipe:
Kellogg's Bran Muffins
Moist, old-fashioned Kellogg's bran muffins made with All-Bran cereal for a hearty, wholesome breakfast that comes together in one bowl.
Ingredients
- 2 cups All-Bran cereal, not bran flakes, the original All-Bran
- 1 cup milk, whole or 2 percent
- 1 large egg, room temperature, lightly beaten
- 3/8 cup vegetable oil, or melted butter
- 1/2 cup brown sugar, packed
- 1 1/4 cups all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon, optional, for warmth
- 1/2 cup raisins, optional, or swap for chopped dates
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, stir together the All-Bran cereal and milk. Let it sit for 5 minutes so the cereal softens.
Whisk the beaten egg, oil, and brown sugar into the softened bran mixture until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the bran mixture and stir just until combined. Fold in the raisins if using. Do not overmix, a few lumps are fine.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when touched.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Equipment
- 12-cup muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Wire cooling rack
Notes
Serving, Storing, and Make-Ahead Tips
These muffins are wonderful straight from the oven with a smear of butter, but they are arguably even better the next day, once the bran has had time to fully soften and the flavors settle. That makes this recipe a genuinely great make-ahead option for busy mornings.
To store, keep muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually and freeze for up to three months. A quick 20 second zap in the microwave brings a frozen muffin right back to fresh baked texture.
If you have been searching for the classic recipe that used to live on the back of the cereal box, this is it, updated just enough to guarantee success every single time you bake it.
