Molasses Bran Muffins

Molasses Bran Muffins

Mindy 0

"This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin."

Ingredients 35 m {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a medium bowl, sift together flour, baking soda, and salt.
  3. In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
  4. Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
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Reviews 63

  1. 78 Ratings


I figured out how to make these the best bran muffins ever! The trick is to use fancy molasses rather than blackstrap or other types. Fancy molasses seems to be less intense in flavor. Also add 2 tbsp. of brown sugar and 1/2 tsp. of cinnimon. Yummy!


Lovely, earthy flavor to these muffins, due to the molasses. This recipe is less sweet than most, because there is no sweetening other than the molasses. For those who don't appreciate a strong molasses flavor, consider using half dark corn syrup or honey to replace half of the molasses called for. But leave in at least half for the subtle flavor contribution and deep color. If you like a sweeter muffin, add 2 Tb sugar, either brown or white. For those who had trouble with a runny batter, allow the bran to soak in the milk for 10 minutes before mixing. I used sour milk and cut the soda back to 1 tsp, which is sufficient for a recipe of this size. 1-1/2 tsp, particularly if you use fresh milk (as opposed to buttermilk or sour milk) could be contributing to the off-flavor some have reported. Added 1/2 tsp cinnamon, because I just like it in my muffins. I brushed the tops with a drop of honey as they came out of the oven, adding a slight punch of sweetness and a beautiful sheen. Already ate one fresh from the oven, and it was stellar! Be aware that these do not rise very much. What you see when you spoon the batter into the muffin tins is pretty much what you get coming out of the oven. So don't be afraid to fill nearly to the top. It made 12 very full muffins. All in all, an excellent recipe! Edited 10/14/08 to add that these are excellent keepers. Four days after baking, they are still remarkably moist, almost as good as freshly baked. A+


Delicious bran muffin recipe! This a a great way to use up the last of the All-Bran cereal and sneak something healthy into my husband's diet at the same time. I used 1/4 cup of molasses, 2 Tbsp. of dark brown sugar and 2 Tbsp. of honey. I also added 1 tsp. of cinnamon and 1 Tbsp. of vanilla. I let the wet ingredients soak into the bran cereal along with the raisins for about 10 minutes before adding the dry ingredients and the batter wasn't runny at all. This made 12 muffins that rose up nicely, were very moist and had just the right amount of sweetness.