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Cherry Bran Muffins

Servings: 12 muffins


  • cups bran cereal
  • cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped dried cherries
  • cup buttermilk
  • 1 large egg
  • ¼ cup canola oil
  • 2 tablespoons old-fashioned oats


  • Preheat oven to 400 degrees. Line cupcake tin with cupcake liners. Set aside. Place bran cereal in a food processor and pulse until cereal is turned into fine crumbs. Add to a large bowl.
  • Add flour, sugar, baking powder, cinnamon, and salt to the large bowl with the bran crumbs and whisk together. Add chopped dried cherries and toss together. In a small bowl, whisk egg, oil, and buttermilk. Add wet ingredients to the dry ingredients. Fold all ingredients together gently and slowly, being careful not to overmix!
  • Scoop batter into prepared cupcake tins so that each cupcake tin is completely full. Sprinkle a few oats over each muffin tin of batter. Press on the oats so they lay flat on the batter. Place into preheated oven and cook for 20 minutes, or until toothpick comes out clean when inserted into the center muffin.
  • Remove from oven and let cool for 5 minutes before eating. Muffins are best eaten the day they are made, however, they can be frozen for up to 3 months to eat at a later time. Reheat them in the microwave for 30 seconds to thaw them.


Recipe adapted from Creme de la Crumb