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Buttermilk Bran Muffins

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“These can be made with wheat bran, oat bran or a combination. I think they are best when made with half oat and half wheat bran. To make them a bit healthier, I usually cut the oil in half and sub applesauce or other fruit puree. I also now tend to use all whole wheat flour instead of the combination of all purpose and whole wheat. These are dark, moist, spicy muffins that remind me a bit of gingerbread. They are best served warm from the oven or reheated.”

Ingredients Nutrition


  1. Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
  2. Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
  3. Set aside for 20 minutes, or refrigerate up to overnight.
  4. Whisk together remaining ingredients in a large bowl.
  5. Stir in the bran mixture until barely combined.
  6. Spoon batter into well greased muffin tin (or use baking cups).
  7. Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
  8. Remove from pans immediately and cool on a rack.

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