Coffee House Bran Muffins

“Sometimes food surprises you. When I was an undergrad working in the Beaman Lab (so in reality the date on the recipe is really about 2003), someone brought in some bran muffins from the coffee house. Initially, I wasn’t going to have one because who likes bran muffins? Right? But I was hungry. And guess what? These were fantastic! Moist and fluffy and the dates gave them extra sweetness. Fast forward many years and I was in the bookstore and saw that there was a Coffee House Cookbook, so I checked for this specific recipe. And there it was! It made my day.” – April Ferre

Coffee House Bran Muffins

Course: Muffins


  • 1 Cup Boiling Water
  • 1 1/2 Cups 100% Bran Cereal
  • 1/2 Cup Oil
  • 1/2 Cup Molasses
  • 3/4 Cup Sugar
  • 2 Eggs
  • 2 Cups Buttermilk
  • 1 1/2 Cups White Flour
  • 1 Cup Whole Wheat Flour
  • 2 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Cups Bran Flakes Cereal
  • 1 Cup Dates Chopped
  • 1 1/2 Cups Golden Raisins


  • Pour boiling water over 100% bran cereal. While soaking, cream sugar and oil. Add eggs, molasses, buttermilk and soaked bran.
  • Combine flours, baking soda and salt. Add, along with bran flakes, dates and raisins to wet ingredients. Mix until just moistened; don’t over mix.
  • Fill greased or lined muffin tins about 2/3 full. Bake at 350 degrees for 15 minutes. Makes 2 1/2 dozen.

2018 Recipe – April Ferre – from ASUCD Coffee House Cookbook, 2009