Easy Classic Bran Muffins Recipe with Greek yogurt (2024)

By: Author Kelly

Posted on Published: January 10, 2017- Last updated: June 4, 2019

Categories Bread, Breakfast, Recipes

Recipe Print

Easy, classic bran muffins made with bran, whole wheat flour and Greek yogurt. The best part? No raisins!

I love bran muffins, and I used to eat one every day for breakfast. Seriously, I did. I didn't make them, I got them at a local French bakery in St. Paul, Minnesota. In fact, I would buy them all up and freeze them so that I always had one on hand. Years before that, I would buy them up from a supermarket bakery in Cleveland. I was a bran muffin hoarder. And why did I obsess over these muffins so much? Because they had NO RAISINS! Just really good, plain, moist (hate that word) with a slightly crusty top, bran muffins. I can never find plain bran muffins, never. But then recently I came across a recipe for raisin bran muffins that looked really good and I don't HAVEto add raisins, or anything else for that matter. Just classic bran muffins ~ yea!

I must say, these are pretty darn good. Whole wheat flour, wheat bran, Greek yogurt ~ good stuff. They rise up beautifully and are crusty and dense. They're not quite as dark as my previous addictions, but these muffins have the same texture and a better taste overall.

My favorite way to enjoy a bran muffinis for breakfast ~ warm, split in half with the muffin top in tact, slathered with butter, anda good cup of joe. Maybe a banana, too. It's the perfect way to start my day.

Classic Bran Muffins

Easy, classic bran muffin recipe made with whole wheat flour and Greek yogurt. Bakery quality, moist and without raisins.

5 from 3 votes

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Ingredients

▢ 1 cup wheat bran
▢ 1 cup boiling water
▢ ½ cup non-fat Greek yogurt ~ I like fa*ge
▢ 2 large eggs
▢ 1½ cups whole wheat flour
▢ 1 cup plus 1 tablespoon all-purpose flour
▢ ¾ cup granulated sugar
▢ 1 tablespoon cinnamon ~ Yes, 1 tbsp!
▢ 2 teaspoon baking powder
▢ ¾ teaspoon kosher salt ~ I use Diamond Crystal, always
▢ ¼ teaspoon baking soda
▢ ⅛ teaspoon ground nutmeg, freshly grated or like me ~ not
▢ 12 tablespoon unsalted butter (1½ sticks), room temp, very soft ~ leave out overnight, if you can, needs to be very soft

Instructions

Preheat oven to 350º
Put wheat bran in large measuring cup and pour boiling water over it, stir to combine and let sit 5 minutes, then stir in the Greek yogurt and eggs, mix well.
Meanwhile, place all dry ingredients in a bowl ~ flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg ~ and whisk to combine.
Transfer dry mixed ingredients to bowl of stand mixer and add the really soft butter. Mix on low speed until butter is fully incorporated.
Add the bran mixture and mix until just combined. Remove bowl from stand and with spatula, make sure batter is fully mixed in from the bottom.
Evenly fill well-buttered muffin tin with batter, each of the 12 cups will be pretty full. The batter rises and puffs but does not spread. Bake in center of oven until firm, about 18 - 22 minutes. Pop muffins out to wire rack and serve warm with lots of butter. Store remaining muffins for 2 days or freeze.

Recipe Notes

If you really want raisins, you can fold 1 cup into the finished batter. You can also sprinkle some flaxseed on the muffins just prior to baking.

*My preference, is plain ~ no additions!! ?

Nutrition

Calories: 267kcal Carbohydrates: 35g Protein: 6g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 62mg Sodium: 257mg Potassium: 153mg Fiber: 4g Sugar: 13g Vitamin A: 399IU Vitamin C: 1mg Calcium: 74mg Iron: 2mg

Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Adapted from Stella Parks, Serious Eats