Those legendary bran muffins from Murray’s Restaurants? My family practically lived at Murray’s, growing up in the Montreal area. I have hazy memories (likely because I was too short to see over the table) of tagging along with my older sister and cousin. They were off to conquer the bunny hills at ski school, with the Town of Mount Royal / Lucerne Shopping Centre serving as our grand central station for the ski bus. Luckily, this bustling hub had a Murray’s – one of many dotted around Montreal like delicious little beacons of comfort food. (Sadly, they all eventually vanished except for this one lone survivor, which tragically closed years later. sniff)
Murray’s was a world apart from our usual haunts. The menu was a glorious tapestry of what I later discovered was classic “diner food” – the kind of fare that sticks to your ribs and warms your soul. (Stay tuned for a future deep dive into that menu on The Lunch Pro website, complete with a video tour that’ll make your mouth water!)
But here’s the thing that always tickled me: without fail, after the waitress (always in a smart blue uniform, like a friendly member of the Murray’s Air Force, see above) took our order, she’d ask, “Do you want muffins or rolls?” At home, bread with dinner was rarely served —muffins? Muffins were strictly breakfast territory. I mean, who pairs a bran muffin with “Chicken in the Basket? It seemed like culinary sacrilege!
Growing Up with Murray’s Bran Muffins
Yet as I matured (and started venturing to Murray’s solo, like a true gourmand), I developed a deep appreciation for this quirky ritual, and bran muffins became my go-to —a secret pleasure indulged only within those hallowed walls. (If they dared to offer only corn muffins, I’d reluctantly settle for rolls. The horror!) My mother (and sometimes even yours truly) would squirrel those muffins away in napkins, smuggling them home for a next-day breakfast treat.
Fast forward to the present, and after countless hours of kitchen alchemy (and maybe a few flour explosions), I’ve cracked the code! I’ve managed to recreate those legendary Murray’s Bran Muffins. My version is a tad healthier (shh, don’t tell!), but you won’t taste the difference.
So, as we journey through the culinary wonderland of Murray’s menu on The Lunch Pro website (where we’ve already unveiled their iconic Steamed Fruit Pudding), I’m thrilled to present… drumroll …the Bran Muffin that once reigned supreme!
Murray’s Restaurants Bran Muffins
Ingredients
Method
- Preheat Oven to 375F
- Mix all dry ingredients (flour, bran, baking powder) in a large bowl. Omit the brown sugar!
- Use a whisk to mix all the dry ingredients
- In a medium-sized bowl, mix all the wet ingredients plus the brown sugar
- Using a spoon, mix all the wet ingredients until well blended, avoid over-mixing!
- Add the raisins to the wet ingredients
- Integrate the wet ingredients into the dry. I make a well to reduce clumping.
- Using a scoop, pour around 1/2 cup of butter into large muffin cups
- Bake for about 30 minutes but start checking for doneness and burning starting at 20 minutes. They're done when a skewer inserted into the middle of a muffin, comes out clean
- Cool them on a rack before removing them from the pan
- Eat them warm, they can be stored in the fridge or freezer.
- Murray's always served them with butter,
Nutrition
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Let us know how it was!A Healthier Take on Murray’s Bran Muffins
A Familiar Taste, Just a Little Lighter
This updated version keeps the essence of Murray’s famous bran muffins—the deep molasses flavour and soft, satisfying crumb—but lightens things up by dividing the bran base. Instead of using all wheat bran, it combines half wheat bran and half oat bran, creating a muffin that’s equally nostalgic and noticeably more tender.
Why Split the Bran?
Wheat bran gives the hearty texture and fibre that built the original’s reputation, while oat bran brings gentle sweetness and a creamy softness. Together, they balance each other—one for structure, the other for smoothness—so you get a muffin that tastes just as rich but feels softer, moister, and more refined.
Better for You, Too
The flavour isn’t the only improvement. Splitting the bran means you benefit from two types of fibre: wheat’s insoluble fibre for healthy digestion, and oats’ soluble fibre (beta-glucans) that support heart health. It’s a small change that adds up—still comforting, still classic, but now a little more nourishing.
The Same Café Soul
Even with these tweaks, the muffin still captures what made Murray’s version unforgettable: that warm, caramel-molasses aroma and bakery-style crumb. It’s just a smarter, softer version of the same comforting classic—a nod to the past with a wink toward a healthier future.
Bran Muffins of Murray’s Restaurants (Oat & Wheat Bran Version)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- In a medium mixing bowl, combine the wheat bran, oat bran, and milk. Stir and let stand for about 10 minutes so the bran can hydrate.
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt. Set aside.
- In a small mixing bowl, beat together the egg, honey, molasses, light brown sugar, and softened butter until smooth and well combined.
- Stir the soaked bran mixture into the wet ingredients, then add the raisins or currants if using.
- Make a well in the dry ingredients and pour in the wet mixture. Gently fold together with a spoon or spatula until just combined. If the batter looks very thick, add 1–2 tablespoons of extra milk to loosen it.
- Divide the batter evenly among the muffin cups, using about 1/2 cup of batter per muffin for large bakery-style muffins.
- Bake for 25–30 minutes, checking from 20 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer to a cooling rack. Serve warm, as Murray’s always did, with butter.
Nutrition
Notes
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