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Tim Hortons Raspberry Bran Muffins Copycat Recipe – Easy Homemade & Healthy

As a home baker with over 20 years of experience, I’ve always loved recreating Tim Hortons’ classic baked goods. Growing up in Canada, weekend trips to Tim Hortons were a treat—my parents grabbed coffee while I picked a Raspberry Bran Muffin. I loved the wholesome bran and the slightly tart raspberry bursts, which made it my favorite over sweeter muffins.

With rising prices and many locations using frozen dough, I decided to make this muffin at home. After testing dozens of batches, adjusting flour ratios, and trying fresh versus frozen raspberries, I’ve perfected this Tim Hortons Raspberry Bran Muffins copycat recipe.

These muffins are moist, wholesome, and high in fiber, delivering that nostalgic taste without the drive-thru. This guide is beginner-friendly, easy to follow, and fully customizable, letting you enjoy a healthy homemade breakfast muffin anytime. Let’s bake some Canadian comfort!

What Makes Tim Hortons Raspberry Bran Muffins Special

Tim Hortons Raspberry Bran Muffins stand out for their perfect balance of flavor and health. The nutty, earthy taste of bran mixes with the tart sweetness of raspberries, giving each bite a satisfying texture. Compared to sweeter muffins like chocolate chip or blueberry, these are a healthier choice, packed with fiber from bran and antioxidants from raspberries.

They are moist yet hearty, with a tender crumb and just the right sweetness—enough to enjoy without feeling too heavy. At Tim Hortons, they bake them fresh daily (sometimes from frozen dough), making them a popular breakfast or snack, especially paired with a coffee.

This homemade copycat recipe recreates that soft texture and tangy fruit bursts using everyday pantry ingredients. It’s perfect for health-conscious bakers, families, or anyone craving that Tim Hortons experience at home.

Ingredients You’ll Need for Raspberry Bran Muffins

This recipe makes 12 standard muffins and uses simple, everyday ingredients to recreate the authentic Tim Hortons flavor and texture. Using precise measurements ensures each muffin is moist, tender, and fluffy. Bran adds fiber, raspberries bring tartness, and molasses gives that rich, classic flavor.

  • 1 ½ cups (180g) whole wheat flour – or use all-purpose for a lighter texture
  • 1 cup (100g) wheat bran – or crushed bran cereal like All-Bran
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100g) brown sugar – or granulated sugar for a milder caramel note
  • ⅓ cup (80ml) vegetable oil – or melted butter for extra richness
  • ¼ cup (60ml) molasses – or honey for softer sweetness
  • 1 large egg, room temperature
  • 1 cup (240ml) buttermilk – or milk + 1 tbsp vinegar/lemon juice as a substitute
  • 1 teaspoon vanilla extract
  • 1 cup (120g) fresh or frozen raspberries – do not thaw if frozen
  • Optional: ¼ cup chopped walnuts or 1 tsp cinnamon for extra flavor

These ingredients make muffins hearty yet soft, with bursts of tart raspberries in every bite. Use fresh raspberries for bright flavor or frozen for convenience—just keep them frozen to prevent extra moisture.

Step-by-Step Instructions: How to Bake Raspberry Bran Muffins

This recipe takes about 15 minutes to prep and 20-25 minutes to bake. Using a two-temperature baking method and gentle mixing helps create tall, tender muffins with soft, moist crumb.

1. Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it well, including the top edges for easy release. For taller muffins, fill every other cup or bake in two batches.

2. Soak the Bran

In a large bowl, mix wheat bran and buttermilk. Let it sit for 10 minutes to soften. This step keeps muffins moist and prevents grainy texture.

3. Mix Wet Ingredients

In another bowl, whisk together egg, oil, molasses, brown sugar, and vanilla extract until smooth. The molasses adds a rich, bakery-style flavor; substitute honey if needed.

4. Combine Dry Ingredients

In a separate bowl, whisk whole wheat flour, baking powder, baking soda, and salt. If adding nuts or cinnamon, include them here.

5. Make the Batter

Pour the wet mixture into the soaked bran and stir gently. Fold in the dry ingredients until just combined—lumps are okay. Overmixing makes muffins tough. Carefully fold in the raspberries to keep them intact.

6. Rest the Batter

Let the batter sit at room temperature for 15-20 minutes. This gives the leavening agents time to work, helping muffins rise tall, just like Tim Hortons.

7. Fill and Bake

Scoop the batter into muffin cups, filling ¾ full or slightly more for domed tops. Sprinkle extra raspberries or coarse sugar if desired. Bake at 425°F for 5 minutes, then reduce the temperature to 375°F (190°C) without opening the oven. Continue baking 15-20 minutes, until a toothpick inserted comes out clean (some raspberry juice is fine).

8. Cool and Serve

Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm for the best flavor—perfect with butter or a Tim Hortons-style coffee.

These homemade raspberry bran muffins are moist, high in fiber, and packed with tangy raspberries—healthy and delicious, just like your favorite Tim Hortons breakfast treat.

Pro Tips for Perfect Raspberry Bran Muffins

From my baking experience and home baker tips, these tricks help you get light, moist, bakery-style muffins every time.

1. Get Tall Muffin Tops: Start with a hot oven and let the batter rest for 15-20 minutes before baking. Fill muffin cups generously and place them in alternating tin positions to allow even heat. This creates the classic Tim Hortons dome.

2. Prevent Sinking Raspberries: Toss raspberries in a little flour before folding them into the batter. Use frozen berries if you want less juice, and cut large berries into smaller pieces for even distribution.

3. Control Moisture: Soak the bran in buttermilk (or milk + vinegar/lemon) to keep muffins tender. If the batter seems too wet, stir in 1 extra tablespoon of flour.

4. Avoid Dense Muffins: Mix the batter just until combined—overmixing makes muffins tough. Make sure your baking powder and soda are fresh for proper rise.

5. Storage Tips: Keep muffins in an airtight container at room temperature for 3-5 days, in the fridge for up to 1 week, or freeze for up to 3 months. Reheat at 300°F for 5 minutes to restore freshness.

6. Scaling the Recipe: Double the ingredients for a crowd, or halve for smaller batches. Use a kitchen scale to keep proportions accurate.

These tips make your homemade raspberry bran muffins soft, flavorful, and just like the ones from Tim Hortons—perfect for breakfast, snacks, or gifting.

Delicious Variations and Customizations

You can make these homemade raspberry bran muffins your own with simple tweaks:

1. Vegan Version

Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Use plant-based milk like almond or oat, and swap molasses for maple syrup.

2. Gluten-Free Option

Use a 1:1 gluten-free flour blend and make sure your bran is GF-certified.

3. Flavor Twists

Swap raspberries for blueberries, cranberries, or raisins. Add orange zest or nutmeg for extra warmth and flavor.

4. Healthier Muffins

Reduce sugar to ⅓ cup, use oat bran for more fiber, or add chia seeds for extra nutrition.

5. Indulgent Add-Ins

Stir in white chocolate chips or drizzle with a simple glaze (1 cup powdered sugar + 2 tbsp milk) for a dessert-style treat.

These variations make your muffins versatile and suitable for any diet or preference, while keeping them soft, flavorful, and full of wholesome ingredients.

Nutritional Information

Per muffin (12 servings, standard ingredients; USDA estimates):

  • Calories: ~220–280
  • Carbohydrates: 35–40g (mostly from natural sugars, 12–15% DV)
  • Protein: 5–6g
  • Fat: 8–10g (saturated 1–2g, 10–12% DV)
  • Sugar: 15–20g
  • Fiber: 4–5g (15–20% DV)
  • Other nutrients: Vitamin C 10% (from raspberries), Iron 8%, Calcium 6%

Compared to a typical Tim Hortons Raspberry Bran Muffin (~350–400 kcal), this homemade version is lighter, high in fiber, and packed with antioxidants from fresh raspberries. Enjoy it as a healthy snack or breakfast treat, but keep portions in mind due to sugar content. You can make substitutions—like reducing sugar or using plant-based milk—to lower calories to around 180 per muffin without losing flavor.

Final Thoughts: Why This Raspberry Bran Muffins Copycat Recipe Will Be Your Favorite

This Tim Hortons Raspberry Bran Muffins copycat recipe brings the cozy, wholesome taste of Canada’s favorite coffee shop straight to your kitchen. With fiber-rich bran, tangy raspberries, and a soft, moist texture, these muffins make a perfect breakfast, snack, or meal prep option. They save money and taste fresher than store-bought muffins.

I’ve baked these muffins for family mornings and casual coffee breaks, and they are always a hit. Pair them with a homemade Tim Hortons-style double-double or iced cappuccino for the full experience.

Give this recipe a try, tweak it to your taste, and make it your own. With simple ingredients and easy steps, these homemade raspberry bran muffins are sure to become a regular in your kitchen.

Frequently Asked Questions About This Raspberry Bran Muffins Recipe

Can I use frozen raspberries?
Yes! Keep them frozen and don’t thaw—this prevents mushy muffins. Toss them in a little flour before folding in to stop sinking.

What if I don’t have buttermilk?
No problem. Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes, and use as a buttermilk substitute.

Why are my muffins dense?
Overmixing the batter or using old baking powder or soda can cause dense muffins. Test your leaveners by mixing 1 teaspoon with hot water and a splash of vinegar—it should fizz.

How should I store them?
Keep muffins in an airtight container at room temperature for 3–5 days. For longer storage, wrap individually and freeze up to 3 months.

Do they taste like Tim Hortons?
They come very close, especially in texture. Baking at home gives you fresher muffins that you can customize to taste.

Can I use bran cereal instead of wheat bran?
Yes, crush All-Bran or similar cereals and soak well in buttermilk to replace wheat bran.

Experiment and adjust—baking is all about practice and finding your perfect muffin!

Mark Taylor
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I’m not affiliated with Tim Hortons or any of its official partners. This website is based on my personal experiences, visits, and research across various Tim Hortons locations in Canada. All the information shared here is for general reference and is meant to help fellow coffee and donut lovers make the most of their next visit. Thanks for reading—and enjoy your Tim's run!

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