mixed berry muffins in tin

Citrus Berry Bran Muffins

We’re headed toward spring with the darkest days behind us now, but winter can sure drag on, right? One way I like to sneak a little springtime into cold winter mornings is to wake up the kids with fresh fruit. Flavorful citrus is in abundance right now, which makes for some delicious snacking, and frozen berries are always in season! Make these citrusy, berry-studded muffins with the kids and serve them up with some berry smoothies. See how everyone’s day starts out a little brighter.

40 mins



1 1/3 cups plain or vanilla yogurt

1 large egg

1/3 cup oil (such as vegetable or safflower oil)

1/4 cup lightly packed dark brown sugar

1 teaspoon vanilla extract

1/2 teaspoon citrus zest (lemon, tangerine or whatever you have!)

1 1/2 cups wheat bran

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon table salt

2 teaspoons granulated sugar, divided

3/4 to 1 cup chopped mixed berries


Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.

Whisk yogurt, egg, oil, brown sugar, vanilla, and citrus zest in a small bowl. Whisk bran, flour, baking powder, baking soda, and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons of berries to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 tablespoon each) over the fruit and sprinkle tops of muffins with the remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not over-bake. Let muffins cool in a pan on a wire rack for 10 minutes before removing from tin.

Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer.



  • Help you select citrus fruits—try something new!
  • Zest the citrus. It smells so good! Squeeze the juice into a smoothie later.
  • Measure and mix
  • Top the batter with berries and sprinkle with sugar


  • Manage the oven
  • Chop frozen berries and help kids spoon batter into muffin tins
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



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