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 as they headed off to conquer the bunny hills at ski school, with the Town of Mount Royal and 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 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.
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But here is 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) took our order, she would 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. They typically offered two types: bran muffins and corn muffins. It was not until I was a teenager that I realized there were no kernels of corn in the corn muffins, and I would have them instead of bran when they ran out later in the day. Most locations in Montreal closed at 8:30 PM.
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 would 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 have cracked the code. I have managed to recreate those legendary Murray’s Bran Muffins. My version is a tad healthier (shh, do not tell), but you will not taste the difference.
As we journey through the culinary wonderland of Murray’s menu on The Lunch Pro, where we have already unveiled their iconic Steamed Fruit Pudding and dug into the full history of Murray’s Restaurants, I am thrilled to present, drumroll, the bran muffin that once reigned supreme.
Quick Stats
Macros shown are per muffin for the oat and wheat bran version. Nutrition varies by recipe, see individual recipe cards.
Why This Recipe Works
Whole-grain bran base: These muffins are built on real wheat bran and oat flour rather than refined white flour, so each one delivers the hearty, satisfying character that made the Murray’s original famous.
Two kinds of fibre: The lighter version splits the bran between wheat and oats, which means you get wheat’s insoluble fibre for healthy digestion alongside oats’ soluble fibre, the beta-glucans that are associated with heart health.
Naturally sweetened character: Honey and molasses carry the deep, caramel-toned flavour instead of relying solely on white sugar, and the molasses also brings trace minerals like iron to the crumb.
Soft, moist crumb: Soaking the bran in milk before mixing keeps the muffins tender and moist rather than dry, so they taste just as comforting the next morning as they do warm from the oven.
Original Recreation vs. Oat and Wheat Bran Version
| Feature | Original Recreation | Oat and Wheat Bran Version |
|---|---|---|
| Bran base | 100% wheat bran | Half wheat bran, half oat bran |
| Texture | Hearty and classic | Softer and more tender |
| Fibre type | Insoluble (wheat) | Insoluble plus soluble beta-glucans |
| Flavour | Deep molasses, bold | Deep molasses, gently sweeter |
| Best for | Original purists | A lighter everyday muffin |
Here is my faithful recreation of the original Murray’s bran muffin, the one that once reigned supreme on every table.
Murray’s Restaurants Bran Muffins
Ingredients
Equipment
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
Notes
Tried this recipe?
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 is 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 is not 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 is associated with heart health. It is 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 is just a smarter, softer version of the same comforting classic, a nod to the past with a wink toward a healthier future.
Prefer a softer, slightly lighter muffin? Here is the same classic reworked with a blend of wheat bran and oat bran:
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
Tried this recipe?
Let us know how it was!Chef Tips for Perfect Murray’s Bran Muffins
Soak the bran first: Let the bran sit in the milk for about 10 minutes before mixing. This hydrates the bran so the muffins bake up moist and tender instead of dry and crumbly.
Do not overmix: Fold the wet and dry ingredients together until they are just combined. Overmixing develops gluten and gives you dense, tough muffins rather than a soft, bakery-style crumb.
Make a well: Pour the wet mixture into a well in the centre of the dry ingredients. It reduces clumping and helps everything come together with the gentlest possible stirring.
Loosen a thick batter: Bran soaks up a lot of liquid, so if the batter looks very thick, stir in an extra splash of milk, about 1 to 2 tablespoons, before scooping.
Check early: Start testing at 20 minutes. The muffins are done when a skewer inserted into the centre comes out clean. Pull them before the edges over-brown.
Serve them the Murray’s way: Cool the muffins on a rack, then serve them warm with a little butter, exactly the way they arrived at the table in those blue-uniformed days.
Storage and Serving Suggestions
Refrigerator Storage: Keep the cooled muffins in an airtight container in the fridge for up to 5 days. A quick 15 seconds in the microwave brings back that fresh-from-the-oven warmth.
Freezer Storage: Bran muffins freeze beautifully. Wrap them individually, freeze for up to 3 months, then thaw at room temperature or warm straight from frozen in a low oven until heated through.
Meal Prep Strategy: Bake a dozen on the weekend for grab-and-go breakfasts all week. This is exactly the muffin my mother used to smuggle home in a napkin for the next morning, so it was practically built for make-ahead.
Complete the Meal: Lean into the Murray’s nostalgia and round out the table with their rice custard pudding or the legendary steamed fruit pudding for dessert.
Frequently Asked Questions
What were Murray’s bran muffins?
Murray’s was a beloved chain of Montreal diners known for classic Canadian comfort food, and their bran muffins were a signature offering served alongside dinner rolls. Deeply flavoured with molasses and studded with raisins, they were hearty, slightly sweet, and famously served warm with butter. This recipe recreates that nostalgic muffin at home.
What is the difference between the two versions in this recipe?
The original recipe uses 100% wheat bran for a hearty, classic muffin. The lighter version splits the bran between wheat bran and oat bran, which makes the crumb softer and more tender while adding oats’ soluble fibre. Both share the same deep molasses flavour, so you can choose based on your preferred texture.
Can I freeze Murray’s bran muffins?
Yes, these muffins freeze very well. Wrap them individually and freeze for up to 3 months, then thaw at room temperature or warm them gently in a low oven. Freezing makes them ideal for batch baking and quick weekday breakfasts.
Can I make these bran muffins dairy-free or without raisins?
Yes. The recipe works with any milk, including non-dairy options, and you can swap the butter for a plant-based alternative to keep them dairy-free. The raisins are optional, so leave them out or replace them with currants or chopped dates to suit your taste.
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A nostalgic Montreal copycat in the same wholesome, bakery-style muffin family.
A wholesome, fruit-and-veggie-packed muffin for more wholesome breakfast baking.
Final Thoughts
Some recipes are about dinner, and some are about memory. These bran muffins are both, a faithful taste of the blue-uniformed Murray’s of my Montreal childhood, now baking in my own kitchen. Whether you go for the classic recreation or the softer oat and wheat bran version, I hope they bring a little of that warm, comforting café soul to your table.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
