Dunkin’ Donuts Bran Muffin Recipe

I’ve always had a soft spot for Dunkin’ Donuts bran muffins. They’re one of those bakery items that feel simple but are surprisingly hard to get right at home. My early attempts were either too dry, too dense, or tasted more like health food than something you’d actually crave with coffee.

After numerous tweaks, this version finally captured what I loved about the original: a moist crumb, subtle sweetness, and that hearty yet tender texture that doesn’t feel heavy. This recipe is inspired by Dunkin’s classic bran muffin, but made with pantry ingredients and a few smart techniques I learned along the way.

Why This Bran Muffin Recipe Works

These muffins strike the right balance between wholesome and indulgent. They’re filling without being dry and mildly sweet without tasting like dessert.

• Moist, tender crumb that stays soft for days
• Light sweetness similar to the Dunkin’ version
• Hearty but not dense or gritty
• Great for breakfast or snacks
• Freezer-friendly and meal-prep approved

Ingredients

Dry Ingredients

• 1 ½ cups wheat bran
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1 cup buttermilk
• ½ cup brown sugar, packed
• ¼ cup honey or molasses
• ⅓ cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract

Optional Add-Ins

• ½ cup raisins
• ¼ cup chopped walnuts or pecans
• 2 tablespoons ground flaxseed

Prep Time and Yield

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: About 40 minutes
• Yield: 12 standard muffins

How to Make Dunkin’-Style Bran Muffins

Step 1: Soak the Bran

In a large bowl, combine wheat bran and buttermilk. Stir and let it sit for at least 10 minutes. This step is essential and something I skipped early on, which led to dry muffins. Soaking softens the bran, creating a much better texture.

Step 2: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.

Step 3: Mix the Wet Ingredients

To the soaked bran mixture, add brown sugar, honey or molasses, oil, egg, and vanilla. Stir until smooth and fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Step 5: Bring the Batter Together

Add the dry ingredients to the wet mixture. Gently fold until just combined. The batter will be thick but spoonable. If using raisins or nuts, fold them in at this stage.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Step 7: Bake

Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Step 8: Cool

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They firm up slightly as they cool while staying moist inside.

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Texture and Flavor Notes

These muffins are lightly sweet with a soft interior and a slightly textured crumb from the bran. They’re not cake-like, but they’re far from dry. The honey or molasses adds depth, giving that bakery-style richness without overpowering the bran flavor.

Tips I Learned After Several Batches

• Always soak the bran, even if you’re in a rush
• Don’t overmix or the muffins become tough
• Oil makes them softer than butter, but both work
• Molasses gives a deeper flavor closer to classic bakery bran muffins
• Let them rest overnight for an even better flavor

Variations You Can Try

Raisin Bran Muffins

Add ½ cup raisins for a more traditional bran muffin feel.

Lighter Version

Use half whole wheat flour and half all-purpose flour, and reduce sugar slightly.

Dairy-Free Option

Replace buttermilk with almond milk plus 1 tablespoon vinegar.

High-Fiber Boost

Add flaxseed or chia seeds for extra fiber without changing texture much.

Serving Suggestions

These muffins are perfect just as they are, but they’re also great with simple pairings.

• Warm with a little butter
• Spread with cream cheese
• Served alongside coffee or tea
• Paired with fruit for a balanced breakfast

Storage and Freezing

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keeps well for up to 1 week.

Freezer

Freeze muffins individually wrapped for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions

Are these muffins healthy?

They’re higher in fiber than most muffins and made with bran, but they still contain sugar. They’re a balanced option rather than a diet food.

Can I make the batter ahead of time?

Yes. Refrigerate the batter overnight and bake fresh in the morning for an even better texture.

Why did my muffins turn out dry?

Most often, it’s skipping the bran soak or overbaking. Both make a big difference.

Can I reduce the sugar?

You can reduce it slightly, but keep some sweetener to maintain moisture and flavor.

Do these taste like Dunkin’ Donuts bran muffins?

They’re very close in texture and flavor, with a homemade freshness that many people prefer.

Can I make mini muffins?

Yes. Reduce baking time to about 12–14 minutes.

Final Thoughts

This Dunkin’ Donuts–inspired bran muffin recipe is proof that simple ingredients can still deliver bakery-quality results when treated the right way. After making these countless times, I’ve learned that patience with soaking and gentle mixing makes all the difference. They’re comforting, reliable, and the kind of muffin you’ll actually look forward to eating. Whether you’re recreating a favorite coffee shop moment or just want a dependable breakfast option, these bran muffins earn a permanent spot in the rotation.