One of my favorite treats that my grandmother used to make us when we went over to her house to play were her bran muffins. She liked to serve them warm and must have always timed it so they would come out of the oven right as we arrived. I will never forget the heavenly smell of freshly baked bread that would hit you the moment you opened her front door.

I know what you must be thinking_ What kind of kid looks forward to bran muffins? Aren’t bran muffins kind of boring and not very kid friendly? Some bran muffins certainly do reside in the “blah” category, but my grandmother’s were sweet and had an almost nutty quality about them.

Sadly, I don’t have my grandmother’s recipe, but I still wanted to recreate that food memory from my childhood. I played around a bunch until I came up with this version, which I think is pretty close to my grandmother’s. To give my muffins a little extra zing, I added one of my kids’ favorite dried fruits, cranberries, for both color and taste.

When I bake these, the smell in my kitchen takes me back to when I was kid and the taste is just as delicious as my memories. This recipe will make you think twice about ever calling bran muffins boring again — they are anything but!


Cranberry Bran Muffins

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes


  • 1 1/2 Cups all purpose flour
  • 1/2 Cup whole wheat flour
  • 1/2 Cup Wheat Bran
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1 1/2 Cups buttermilk
  • 1 Tsp vanilla extract
  • 2 large eggs
  • 1/2 Cup honey
  • 1/4 Cup oil
  • 1 Cup dried cranberries


  • Preheat oven to 350° F.
  • Combine the first 6 ingredients in a bowl.
  • In a separate bowl, whisk the remaining ingredients except for the cranberries.
  • Slowly combine the dry ingredients into the wet, and then stir in the cranberries.
  • Pour batter into greased mini muffin cups about 2/3 of the way up and bake for 15 minutes (or 2/3 of the way up into regular size muffin cups and bake for 20 minutes).
  • Cool and serve.


Calories: 170kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Sodium: 190mg | Fiber: 2g | Sugar: 16g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] sandwiches or soup and crackers if needed.  If I get around to it, I’d like to make these cranberry bran muffins for breakfast.  If not, well, I guess I’m eating […]

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  3. If you toss the dried cranberries in a spoonfull of the dry ingredients before mixing it into the batter, they will stay suspended in the batter rather than sinking to the bottom.

  4. Just made these – they’re sooooo good! I know my son is going to love them for breakfast tomorrow morning. My only complaint is that all my cranberries sank to the bottom of the muffins…what’s the solution?

  5. I asked a dietician about using honey in baked goods for my son who was still under two at the time. She said that since it was cooked into the banana bread it would be fine. I also noticed that the standard grocery store honey is pasturized, which I’d be let to belive would kill anything that would cause botualism.

  6. Can I substitute agave nectar for honey so my 10 month olds can have them as well as my toddler? If so, is it the same amount?

  7. I made these tonight, with the addition of cinnamon, dried apricots and walnuts. I was concerned they wouldn’t be sweet enough, but they are delish!

  8. I used wheat germ, and it works perfectly for wheat bran (I’m not sure if there is a difference).

  9. Same question. I went to 3 grocery stores in Greenwich, CT (even a Whole Foods) and they don’t sell “wheat bran” One store gave me All Bran cereal. Can i just grind that up?

  10. I can’t find wheat bran anywhere in our grocery store. (We’re stationed in Germany) I have wheat germ, is that close enough?

  11. Could I use fresh cranberries when they are in season? My daughter has not become a fan of dried fruit (texture issue…she’s under two).

  12. I usually bake with rice milk. Can I use this instead of buttermilk or what would I do to change the rice milk??

  13. =) im excited to make these, i thought i didnt like bran muffins until after i had my daughter and they served me them in the birthing center, im sure these will be twice as good!..

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