There’s something profoundly satisfying about a warm bran muffin as a morning on-the-go breakfast. These old-fashioned raisin bran muffins are precisely the kind I grew up with—moist, hearty, and sweetened naturally with molasses and sultana raisins. Made with classic pantry staples like purpose flour, wheat bran, and milk, they’re an easy way to make mornings a little more nourishing. No frills. No fuss. Just a dozen delicious bran muffins that belong in your recipe box.
These muffins? My kids call them old people muffins. Thanks, kids. But to be fair—they’re not wrong. Bran muffins have been a staple for boomers and the older generation for good reason: they’re practical, high in fiber, and actually taste great when made right.
And as someone who’s no stranger to ulcerative colitis and IBS, I can tell you firsthand that a muffin rich in insoluble fiber can be a gentle, helpful addition to your diet. These hearty bran muffins are a perfect fit. They’re quick to stir together and taste amazing, warm from the oven, with a pat of butter or a spoonful of homemade jam.
For something more fall-flavored, these Pumpkin Scones make a great seasonal pairing.
What sets these apart from the overly sweet coffee shop versions? A few things:
Lightly Sweetened: Made with just a little molasses, these muffins are not overloaded with sugar, making them less sweet than cakier varieties found at the local donut shop.
Hearty and Satisfying. You won’t eat one of these and feel the need for another. They are dense and chewy, with the perfect old-fashioned bran muffin flavor.
Perfect Bite. They’re made with baking soda instead of baking powder, which gives a denser crumb and a smaller rise—that’s why these muffins are more modest in height, yet have the perfect bite.
🧁 Why baking soda = shorter muffins:
Baking soda needs an acid (in this case, molasses) to activate. Once mixed, the reaction happens quickly and doesn’t continue much in the oven. That means your muffins won’t rise as high or puff as dramatically as those made with baking powder, which works in two stages (wet + oven heat). The result? A smaller, heartier muffin with a tender interior and slightly chewy top—precisely what you want in an old-school bran muffin.
Why Hearty Bran Muffins Are a Canadian Staple
Bran muffins might not be the flashiest item at the bake sale, but they’ve held their ground in Canadian kitchens for decades. Especially here in Canada, where bran has quietly become an integral part of everything from hot cereals to baked goods. If you grew up eating Red River cereal, you’ll remember that hearty mix of cracked wheat, flax, rye—and yes, wheat bran. That “birdseed,” as we lovingly called it, was part of many a childhood breakfast and laid the groundwork for a generation that grew up understanding the value of fiber-forward food.
Muffins like these followed naturally. You’d find raisin bran muffins scribbled in the margins of community cookbooks, on the backs of Rogers wheat bran packages (still is), or handed down from a neighbor who always had extras cooling on a rack. These hearty muffins weren’t about flash—they were about keeping everyone fed with something warm, filling, and familiar. And honestly? That’s still something worth baking for.
How to Make Moist Raisin Bran Muffins (One-Bowl Wonder)
No need to haul out the electric mixer for this one—just a bowl, a spoon, and a few pantry basics will do the trick.
Preheat your oven to 400°F (200°C) and set the oven rack just above center. In a medium bowl, combine the dry ingredients — all-purpose flour, wheat bran, baking soda, and salt — and stir them briefly to distribute evenly.
Crack in the egg, pour in the milk and molasses, and mix everything together until just combined.
Toss in the raisins and give the muffin batter one last stir, ensuring the Sultana raisins are evenly distributed throughout the batter.
Spoon evenly into prepared muffin tins, filling each of the muffin cups about ¾ full. I use Pam cooking spray in my muffin tins as I am not a fan of using paper liners.
Bake in the preheated oven for 18 to 25 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
Loosen the muffins immediately from the pan and transfer them to a rack. If you’re not sure how to loosen them, I simply insert a butter knife and push them to give them a nudge, and they pop right out nice and clean from the tin.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
All-purpose flour: Provides structure and balances the coarse texture of the bran. You can’t beat Five Roses Flour made with Canadian wheat. They have been a part of my baking history for over 40 years!
Wheat bran: Adds that hearty, nutty flavor and delivers the insoluble fiber these muffins are known for. Rogers makes a delicious high quality wheat bran.
Sultana raisins: Offer natural sweetness and a bit of chew in every bite.
Baking soda: Reacts with the acid in molasses for lift—produces a denser, smaller rise than baking powder.
Salt: Just enough to round out the flavor and keep things from tasting flat.
Egg: Binds the muffin batter and adds light richness.
Molasses: Brings depth, color, and moisture—less sugary than typical muffin sweeteners. Crosby’s Cooking Molasses (a blend of fancy and blackstrap) works well and adds deeper color.
Milk: Loosens the bran mixture and keeps the crumb tender without making it soggy.
Substitutions And Add-Ins For These Healthy Bran Muffins.
All-purpose flour: Can be swapped for up to half whole wheat flour—if you do, reduce the wheat bran slightly (by a tablespoon or two) and increase the all-purpose flour to keep the texture balanced.
Wheat bran: There is no true substitute, but oat bran or unprocessed bran flakes (crushed finely) can work in a pinch—expect a slightly different texture.
Sultana raisins: Use Thompson raisins, chopped dates, or dried cranberries for a twist.
Baking soda: Must be used if using molasses; baking powder will not give the same rise or reaction.
Salt: Table salt is the best for the recipe.
Egg: -Remains-
Molasses: Fancy molasses can be used, but the flavor will be milder. Love the flavor of molasses? You might also like my 1940s Gingerbread Loaf, a vintage recipe that’s full of warm spice and old-school charm.
Milk: Any milk will do—dairy or unsweetened non-dairy like oat, almond, or soy.
Expert Tips, Serving And Storing Suggestions For This Raisin Bran Muffin Recipe.
Tip #1: Soak the raisins if they’re dry. A quick 10-minute soak in warm water plumps them up and keeps them from pulling moisture out of the muffins.
Tip #2: Don’t overmix the batter. It’s a one-bowl recipe, but once the wet ingredients meet the dry, stir just until the flour is incorporated. Overmixing = tough muffins.
Tip #3: Use the center oven rack. These bake best when the heat circulates evenly—aim for a temperature just above the center of your oven, if possible.
Serve warm muffins with a pat of butter, a spoonful of jam, or even peanut butter for an extra decadent treat. These delicious bran muffins also pair perfectly with a cup of coffee and make a satisfying afternoon snack or quick bite on busy mornings.
To maintain freshness, these muffins must be stored in an airtight container and are best if eaten within 3 days. Be sure to let them cool thoroughly before storing—warm muffins will trap steam, leading to soggy tops. These moist muffins retain their texture best when stored on the counter, rather than in the fridge.
Wrap individually or store in a freezer-safe bag or container for up to 3 months. To thaw the muffins, leave them at room temp or warm gently in the microwave.
These old-fashioned raisin bran muffins may not be trendy, but they’re dependable, satisfying, and baked with intention. A delicious way to add more insoluble fiber to your diet. Keep this one in your back pocket—you’ll be glad you did.
Old Fashioned Raisin Bran Muffins With Molasses
Equipment
- Medium Mixing Bowl
- Teaspoon
- Mixing Implement
- Muffin Tin
- measuring cup
Ingredients
- 1 Cup All Purpose Flour
- 2 Cups Wheat Bran
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Lrg Egg
- 1 Cup Milk
- ½ Cup Molasses
- ¾ Cup Sultana Raisins
Instructions
- Preheat your oven to 400°F (200°C) and set the oven rack just above center.
- In a medium bowl, combine the dry ingredients: all-purpose flour, wheat bran, baking soda, and salt. Stir to distribute evenly.1 Cup All Purpose Flour, 2 Cups Wheat Bran, 1 Tsp Baking Soda, 1 Tsp Salt
- Add the egg, milk, and molasses directly into the bowl. Stir until just combined—do not overmix.1 Lrg Egg, 1 Cup Milk, ½ Cup Molasses
- Fold in the raisins.¾ Cup Sultana Raisins
- Spoon the batter into a greased or paper-lined 12-cup muffin tin, filling each cup about ¾ full.
- Bake for 18-25 minutes, or until muffin tops spring back when gently pressed and a toothpick inserted in the center comes out clean.
- Remove from pan immediately to keep them from drying out more. Let cool on wire rack.
Notes
💡 Amber’s Baking Notes & Tips for Muffin Success
A warm, no-fuss bake like this deserves a few quick pointers to make it shine every time. Whether it’s your first batch or your fiftieth, these notes will help your raisin bran muffins turn out soft, flavorful, and freezer-friendly.- If your raisins are dry, soak them in warm water for 10 minutes before adding to the batter.
- Don’t overmix once you add the wet ingredients—just stir until the flour disappears for tender, moist muffins.
- Scoop evenly for an even bake. A medium cookie scoop or ¼ cup measure keeps your muffins uniform and helps them bake at the same rate.
- These bake best with the oven rack just above center for even heat and nicely domed muffin tops.
- Let them cool before storing. Trapped steam leads to gummy muffin tops in the container. Cool fully before sealing them up.
- Freeze extras in a container or bag for up to 3 months. They reheat well from frozen or thawed.
